Category
Poultry
Servings
4
Ingredients
- 1 c buttermilk
- 1 T Dijon mustard
- 1 t sea salt
- 1 t hot pepper sauce
- 1 t garlic powder
-
4 (8-oz) bone-in chicken breast halves, skin removed
-
1 c soft bread crumbs
- 1⁄2 c cornmeal
- 1 T canola oil
- 1⁄4 t poultry seasoning
- 1⁄4 t ground mustard
- 1⁄4 t paprika
- 1⁄4 t cayenne pepper
- 1⁄8 t dried oregano
- 1⁄8 t dried parsley flakes
- Cooking spray, as needed
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 375°F. Set to “Air Fry”, place Cooking Rack in slot 2.
Drain chicken. Discard marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken one piece at a time into mixture and turn to coat.
Spray Air Fry Basket with cooking spray. Place chicken in Air Fry Basket in a single layer. Cook 13-15 minutes.
After cooking 13 minutes, using a handheld meat thermometer, check to see that an internal temperature of 165°F has been reached. If not reached, continue cooking until 165°F is reached.
- When done, remove chicken from Bravo. Let rest for 5 minutes before serving.
