Читать книгу The New Air Fryer Cookbook - Williams Sonoma Test Kitchen - Страница 13

12

2 lb boneless, skinless chicken breasts and thighs, cut into 1-inch pieces 1 tablespoon freshly ground black pepperKosher salt

2 cups all-purpose flour 2 tablespoons baking powder

2 cups buttermilk 1 tablespoon Tabasco sauce

2 large eggs Cooking spray

For the BBQ sauce

2⁄3 cup ketchup 1⁄2 cup apple cider vinegar

1⁄4 cup firmly packed golden brown sugar 2 teaspoons smoked paprika

2 teaspoons granulated

garlic 1 teaspoon chili powder 1 teaspoon kosher salt Pinch ofcayenne pepper

In a mixing bowl, toss the chicken in black pepper and 1 tablespoon salt. Refrigerate for 30 minutes.

In a large bowl, combine the flour, baking powder, and 2 teaspoons salt. In another large bowl, whisk together the buttermilk, Tabasco, and eggs.

Set a wire rack atop a baking sheet. Working in batches, coat the chicken pieces in the flour mixture, shaking off the excess. Dip into the buttermilk mixture, allowing the excess to drip back into the bowl. Transfer again to the flour mixture, turning to coat evenly, and place on the wire rack. Let rest at room temperature for 30 minutes.

Preheat the Airfryer to 400°F.

Coat the chicken pieces with cooking spray. Working in batches, arrange the chicken in a single layer in the cooking basket and insert the basket into the Airfryer. Cook until very crispy and golden brown, about 10 minutes, flipping halfway through.

Meanwhile, make the BBQ sauce: In a small saucepan over medium heat, combine all of the ingredients and simmer until slightly reduced and darkened in color, about 10 minutes.

Transfer the chicken to a bowl, drizzle the BBQ sauce over the top, and toss to coat evenly. Serve right away with any remaining BBQ sauce on the side for dipping.

SERVES 4

BBQ Popcorn Chicken

Escape the mess of deep-frying popcorn chicken with an easy ten minutes in the Airfryer. For a recipe shortcut, substitute your favorite store-bought barbecue sauce for the homemade version here.