16
Recipes
Kentucky Drumsticks
10 chicken drumsticks or thighs
1 cup buttermilk
2 eggs, beaten
2 cups flour
2/3 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon basil
1/3 teaspoon oregano
1 teaspoon celery salt
1 teaspoon black pepper
1 teaspoon dried mustard
4 teaspoon paprika
2 teaspoon garlic salt
1 teaspoon ground ginger
3 teaspoon white pepper
Olive oil spray
1. Soak drumsticks in buttermilk for up to 24
hours.
2. Place the eggs in one bowl and the combined
flour and spices in a second bowl.
3. Remove chicken one piece at a time from
buttermilk, drain off excess.
4. Dredge each chicken leg in the flour, then the
eggs, then the flour once again. Put the coated
drumstick in the air fryer and repeat with
remaining chicken. Spray with olive oil.
5. Select DRUMSTICK program and adjust
TEMPERATURE 200°C, TIME 30 mins. Turn
chicken over halfway through cooking process
and spray further with olive oil. Spray with oil
if there are any dry flour spots.
6. After cooking, carefully remove from the
cooking drawer using heat resistant utensils.
7. Ensure that the chicken is thoroughly cooked
before consuming. Time may vary depending
on the size and thickness of the chicken.
Chicken Burrito Bowl Salad
Serves 2
2 chicken breasts
Chili lime chicken marinade
3 tablespoon olive oil
1/3 cup freshly squeezed lime juice
2 tablespoon coriander, chopped
2 cloves garlic, crushed
1 teaspoon brown sugar
3/4 teaspoon red chili flakes
1/2 teaspoon ground cumin
1 teaspoon salt
For assembling into the bowl
1 cup cooked white rice or quinoa or brown rice.
1 cup black beans or refried beans
1/2 cup corn kernels fresh, canned or frozen
1 red onion, sliced
1 red and yellow capsicum cut into strips
1 avocado, sliced
4 iceberg lettuce leaves
Shredded coriander
1/2 cup sour cream, optional
1. Whisk marinade ingredients together. Pour
half the marinade over the chicken, reserve
the remaining marinade for salad dressing.
Refrigerate chicken for 2 hours.
2. Place chicken fillets in the air fryer. Select
STEAMFRY program, TEMPERATURE 190°C,
TIME 25 mins. Press start button.
3. Once chicken is cooked, carefully remove
from the cooking drawer using heat resistant
utensils to set aside and allow to rest.
4. Slice chicken into strips on a clean chopping
board and prepare salad in bowl.
5. Put rice at the bottom of the bowl. Top with
the rest of the ingredients, arrange starting
from one side of the bowl clockwise. Add the
chicken.
6. Drizzle with remaining marinade/dressing and
serve with (optional) extra coriander leaves and
sour cream.
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