Category
Main Dishes
Servings
8
Ingredients
- 2 c buttermilk
- 2 T Dijon mustard
- 2 t salt
- 2 t hot pepper sauce
- 1½ t garlic powder
- 8 (8-oz) bone-in chicken breast halves, skin removed
- 2 c soft bread crumbs
- 1 c cornmeal
- 2 T canola oil
- ½ t poultry seasoning
- ½ t ground mustard
- ½ t paprika
- ½ t cayenne pepper
- ¼ t dried oregano
- ¼ t dried parsley flakes
- Cooking spray
Directions
- In a large bowl, combine the first five ingredients. Add chicken and turn to coat. Cover and refrigerate for 1 hour or overnight.
- Preheat Bravo to 365°F. Set to “Air Fry”, place Cooking Rack in position 2.
- Drain chicken. Discard marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken one piece at a time into marinade and turn to coat.
- Spray Air Fry Basket with cooking spray. Place chicken in Air Fry Basket in a single layer.
- Insert Probe into the largest chicken breast and set Probe temperature to 165°F. Air-fry until Bravo turns off. Remove from Bravo and let rest for 5 minutes and serve.
