how to air fry zucchini without breadcrumbs

BRIAN WOODCOCK

One of the things we love about air fryers is their ability to turn out weeknight proteins—from pork chops to salmon—quickly. And when it comes to fried chicken, the air fryer is no exception. The combo of small space and high heat lets it get the outside crispy-crunchy while keeping the inside tender and moist, all without the mess of hot oil. And if you marinate your chicken ahead of time, you can get dinner on the table in under half an hour!

We based this recipe on the excellent Cornflake-Crusted Baked Chicken. In order to prevent overcrowding the basket, we recommend cooking no more than 4 pieces of chicken at a time, and sticking with dark meat—either thighs, drumsticks, or a combo of the two. This will ensure the meat is extra tender and moist. You can remove the skin if you wish, though it tastes delicious if left on.

Yields: 2 - 4 servings

Total Time: 1 hour 0 mins

1 tsp.

garlic powder

2 c.

buttermilk, divided

1 tsp.

celery seed, divided

1 tsp.

smoked paprika, divided

Kosher salt and freshly ground black pepper

cooking spray

bone-in chicken thighs or drumsticks

1 c.

all-purpose flour

4 c.

cornflakes cereal, crushed

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Combine 1 cup buttermilk, garlic powder, and 1/2 teaspoon each paprika, celery seed, and salt in a gallon-sized bag or large bowl. Add chicken, making sure each piece is fully coated, and marinate in refrigerator, at least 30 minutes and up to 24 hours.
Spray air fryer basket with cooking spray and preheat at 375°F for 3 to 4 minutes. Combine flour and remaining 1/2 teaspoon each paprika, celery seed in a bowl. Season with salt and pepper. Place remaining cup buttermilk in a second bowl and season with salt and pepper. Place crushed cornflakes in a shallow bowl or tray.
Remove chicken from marinade, letting excess drip off. Roll chicken into flour mixture, dip in buttermilk (again letting excess drip off) then coat with cornflakes, pressing gently to help adhere.
Place chicken in preheated air fryer basket and fry for 15 minutes. Turn over and fry until the internal temperature of each piece reads 165°F on an instant read thermometer reads, 10 to 12 minutes.

Christopher Michel Chris is the Senior Food & Garden Editor at Country Living, where he covers all things edible or growable.

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