CRISPY AIR FRIED CHICKEN

Disclaimer: This recipe requires 2 hours up to overnight of soaking in a buttermilk mixture. Plan accordingly if making this recipe.

Before you dismiss this recipe, see the nutritional info below.

1 cup buttermilk

2 tsp garlic powder

1/4 tsp salt

1/4 tsp black pepper

4 lbs chicken pieces

3 cups cornflakes cereal, crushed

1/3 cup white whole wheat flour

1 tsp dried oregano

1/4 tsp salt

1/4 tsp pepper

Lemon wedges, optional for serving

Fresh parsley sprigs., optional for serving

In a large bowl, preferably with a lid, combine buttermilk, garlic powder, first salt and first pepper. Add chicken and toss until coated. Cover and chill at least 2 hours but up to overnight. Discard the marinade and place chicken back in the bowl.

In a separate bowl, mix cornflake crumbs, flour, oregano, second salt and second pepper. Working one piece at a time, coat chicken with this mixture.

Place crisper plate in basket of a 7-quart air fryer; coat with nonstick cooking spray. Place basket in air fryer; heat to 325-degrees. In 2 batches, place chicken in basket; coat with the cooking spray. Place basket in air fryer and cook until golden brown and chicken is no longer pink near the bone, 25-30 minutes per batch. Remove chicken from fryer and serve with the lemon and parsley for garnish, if desired.

Yield: 6 servings Per Serving: 310 calories, 42g protein, 18g carbs (2g sugar), 340 mg sodium Note: reduce sodium by omitting the second 1/4 tsp salt

My version of a recipe from First for women 1/24