Spicy Air Fryer Chicken Breasts
Total TimePrep: 25 min. + marinating Cook: 20 min./batch
- 2 cups buttermilk
- 2 tablespoons Dijon mustard
- 2 teaspoons salt
- 2 teaspoons hot pepper sauce
- 1-1/2 teaspoons garlic powder
- 8 bone-in chicken breast halves, skin removed (8 ounces each)
- 2 cups soft bread crumbs
- 1 cup cornmeal
- 2 tablespoons canola oil
- 1/2 teaspoon poultry seasoning
- 1/2 teaspoon ground mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried parsley flakes
- Preheat air fryer to 375°. In a large bowl, combine the first five ingredients. Add chicken and turn to coat. Refrigerate, covered, 1 hour or overnight.
- Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, one piece at a time, and turn to coat. Place in air fryer basket sprayed with cooking spray in a single layer. Air fry until a thermometer reads 170°, turning halfway, about 20 minutes. Repeat with remaining chicken. When the last batch of chicken is cooked, return all chicken to basket and air fry 2-3 minutes longer to heat through.
Test Kitchen tip
Nutrition Facts1 chicken breast half: 352 calories, 9g fat (2g saturated fat), 104mg cholesterol, 562mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 41g protein.
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Jan 22, 2019
Chicken was tender and tasty. We don't like a lot of breading, so I left out the bread crumbs and only used the cornmeal to make it crisp. I did cook it at 370 instead of 375 as I used boneless chicken breasts cut into tenders.