Inspiration Guide

21
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NASHVILLE HOT FRIED CHICKEN
PREP: 20 MINUTES | MARINATE: 8 HOURS | PREHEAT: APROX. 3 MINUTES | COOK: 25 MINUTES | MAKES: 3–4 SERVINGS
INTERMEDIATE RECIPE
5 While unit is preheating, rub each piece of chicken
with oil, using a total of
1
/4 cup oil for all pieces.
6 When the unit beeps to signify it has preheated,
place chicken in the basket. Close hood and
cook for 10 minutes.
7 Meanwhile, whisk together remaining
1
/2 cup
canola oil, brown sugar, paprika, and cayenne
pepper in a bowl.
8 After 10 minutes, flip chicken. Close hood and
continue cooking for 10 more minutes, then
check chicken for doneness. Continue cooking
up to an additional 5 minutes or until chicken’s
internal temperature reaches 165°F.
9 When cooking is complete, gently toss chicken
with spiced oil mixture and serve.
DIRECTIONS
1 Stir together garlic, onion, chili, and mustard
powders with salt and pepper. Place half the
mixture in a large resealable plastic bag or
container. Add buttermilk to bag or container and
combine with spice mixture. Set aside remaining
spice mixture.
2 Add chicken to buttermilk mixture and marinate in
refrigerator for 8 hours or overnight.
3 Strain chicken from marinade. Combine remaining
spice rub with flour in a large mixing bowl.
Working in batches, toss chicken pieces in spiced
flour mixture until evenly coated. Gently tap
chicken off to remove excess flour.
4 Insert crisper basket in unit and close hood.
Select AIR CRISP, set temperature to 360°F,
and set time to 25 minutes. Select START/STOP
to begin preheating.
INGREDIENTS
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon mustard powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart (4 cups) buttermilk
2 uncooked bone-in, skin-on chicken thighs
2 uncooked bone-in, skin-on chicken breasts,
each split in half
4 cups all-purpose flour
3
/4 cup canola oil, divided
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
TIP For a complete meal, serve with biscuits with honey
and coleslaw.