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AIR-FRYER FRIED CHICKEN WITH A SPICY HONEY SAUCE

AIR-FRYER FRIED CHICKEN WITH A SPICY HONEY SAUCE

Who needs a deep fryer when you can get such delicious results from an air-fryer?

This recipe starts with a hot-sauce buttermilk soak, then coats the chicken with well-seasoned flour mixture. A dip in beaten eggs, then back into the flour mixture to ensure a crispy coating, and the air-fryer will take it from there without quarts of oil and all the splatters that go along with it. This chicken is equally delicious served at lunch time.

Prep:    30 mins   Serves: 4

INGREDIENTS

6 – 8 portions of bone-in, skin-on chicken thighs

2 cups whole buttermilk

¼ cup – Tabasco / or Nando’s peri- peri sauce or hot sauce of your choice

5 teaspoons salt divided

1 ½ cups all-purpose flour

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

2 large eggs beaten

Cooking spray

1 small chilli stemmed, seeded, and finely chopped

½ cup of honey

1 tablespoon apple cider vinegar

STEP 1.

Place chicken, buttermilk, spicy sauce, and 2 teaspoons of the salt in a large bowl; toss gently to coat. Cover and refrigerate at least 3 hours or up to 24 hours.

STEP 2

Stir together flour, garlic powder, onion powder, black pepper, and 3 teaspoons of the salt in a large shallow bowl. Place eggs in a separate shallow bowl.

STEP 3

Remove chicken from buttermilk mixture, letting excess drip back into bowl, transfer chicken to a rimmed baking sheet or a large plate. Working with 1 thigh at a time, dredge chicken in flour mixture, turning to coat and pressing to adhere; gently shake excess flour mixture into bowl. Place thigh in bowl with eggs, turn to coat. Return chicken to flour mixture; gently turn to coat and place on a separate baking sheet or plate. Repeat coating process with the remaining thighs.

STEP 4

Lightly coat an air fryer basket with cooking spray. Add 4 thighs to basket, skin side down, and coat top with cooking spray. Cook at 375°F or 190 C for 12 minutes. Flip chicken over and coat top with cooking spray. Continue cooking at 375°F or 190 C.  Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat cooking process with remaining 4 chicken thighs.

STEP 5

While chicken cooks, heat chilli in a small saucepan over medium, stirring often, until fragrant, about 1 minute. Stir in honey, vinegar, and remaining 1/4 teaspoon salt. Bring mixture to a simmer over low, stirring occasionally (honey will foam and bubble). Remove saucepan from heat; set aside at room temperature to allow honey mixture to infuse, about 5 minutes.

STEP 6

To serve, drizzle hot honey mixture evenly over chicken thighs.

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