Salter EK2118 - Crispy Fried Chicken

Ingredients
2 chicken pieces
250gcornakes
32gallpurposeour
80 ml buttermilk
1 tbsp Dijon mustard
1 tsp paprika
¾ tsp ground sage
¼ tbsp cayenne pepper
Vegetable oil
Salt and pepper, to taste
Method
Preheat the Hot Air Fryer to 200 °C.
Rinse the chicken in cold water and pat dry with kitchen roll.
Inawidebowloronaplate,seasontheourwithsaltandpepper.Dipthechicken
intotheoursothatitisfullycoated,tapagainstthebowltoshakeoffanyexcess
ourandsetaside.Discardtheunusedour.
Placethecornakesintoabig,resealablebag,makingsurethatthereisnoair
in the bag before sealing, then run a rolling pin over the bag to crush. Pour the
crushedcornakesintoawidebowlorontoaplate.
In a large bowl, mix the buttermilk, mustard, cayenne pepper, paprika and sage. Dip
thechickenpiecesintothebuttermilkmixtureandthenrollinthecrushedcornakes.
Arrange the chicken pieces in the non-stick coated cooking basket, spray all over
with oil and cook for approximately 5–10 minutes.
Reduce the temperature to 190 °C and cook for a further 15–20 minutes for thighs
and 5–10 minutes for legs.
Crispy Fried Chicken
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