Air-Fryer Chipotle-Honey-Fried Chicken with Brussels Sprout and Citrus Salad
By Sam BlockPublished on April 20, 2022
Time
1 hour
Yield
Serves 2
Ingredients
1 orange 1 tablespoon extra-virgin olive oil 1 tablespoon cider vinegar 1 tablespoon whole-grain mustard 1 tablespoon honey, divided¼ teaspoon table salt, divided¼ teaspoon pepper, divided8 ounces brussels sprouts, trimmed, halved, and sliced very thinCanola oil spray spray⅓ cup buttermilk 2 tablespoons minced canned chipotle chile in adobo sauce, divided1 tablespoon all-purpose flour 2 cups (2 ounces) cornflakes, finely crushed1¼ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Before You Begin
For a fresh, healthy accompaniment, we made a salad of shaved brussels sprouts with tangy citrus and a mustard- cider vinaigrette. To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs.
Instructions
- Cut away peel and pith from orange. Quarter orange, then slice crosswise ½ inch thick. Whisk oil, vinegar, mustard, 1 teaspoon honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add brussels sprouts and orange pieces and toss gently to combine; set aside for serving.
- Lightly spray bottom of air-fryer basket with canola oil spray. Whisk buttermilk, 1 tablespoon chipotle, flour, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in medium bowl until smooth. Spread cornflakes in shallow dish.
- Pat chicken dry with paper towels. Working with 1 piece of chicken at a time, dredge in buttermilk mixture, letting excess drip off, then coat with cornflakes, pressing gently to adhere. Lightly spray chicken pieces with oil spray and arrange in prepared basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 15 to 25 minutes, flipping and rotating pieces halfway through cooking.
- Meanwhile, microwave remaining 1 tablespoon chipotle and remaining 2 teaspoons honey in small bowl until mixture is fluid, about 20 seconds, stirring halfway through microwaving. Drizzle chicken with chipotle mixture and serve with salad.
Time
1 hourYield
Serves 2Ingredients
1 orange
1 tablespoon extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey, divided
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
8 ounces brussels sprouts, trimmed, halved, and sliced very thin
Canola oil spray spray
⅓ cup buttermilk
2 tablespoons minced canned chipotle chile in adobo sauce, divided
1 tablespoon all-purpose flour
2 cups (2 ounces) cornflakes, finely crushed
1¼ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Ingredients
1 orange
1 tablespoon extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey, divided
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
8 ounces brussels sprouts, trimmed, halved, and sliced very thin
Canola oil spray spray
⅓ cup buttermilk
2 tablespoons minced canned chipotle chile in adobo sauce, divided
1 tablespoon all-purpose flour
2 cups (2 ounces) cornflakes, finely crushed
1¼ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Ingredients
1 orange
1 tablespoon extra-virgin olive oil
1 tablespoon cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon honey, divided
¼ teaspoon table salt, divided
¼ teaspoon pepper, divided
8 ounces brussels sprouts, trimmed, halved, and sliced very thin
Canola oil spray spray
⅓ cup buttermilk
2 tablespoons minced canned chipotle chile in adobo sauce, divided
1 tablespoon all-purpose flour
2 cups (2 ounces) cornflakes, finely crushed
1¼ pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed
Why This Recipe Works
All this fried chicken needs is a light spray of vegetable oil to cook. The secret was finding a coating that would get crunchy without needing to be deep-fried. In a side-by-side taste test, crushed cornflakes won out over both bread crumbs and Melba toast. To add a punch of smoky spicy flavor, we incorporated chipotle chile in adobo in two ways: in the buttermilk mixture and in an aromatic, warm honey glaze to drizzle on the chicken before serving.
Before You Begin
For a fresh, healthy accompaniment, we made a salad of shaved brussels sprouts with tangy citrus and a mustard- cider vinaigrette. To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs.
Instructions
- Cut away peel and pith from orange. Quarter orange, then slice crosswise ½ inch thick. Whisk oil, vinegar, mustard, 1 teaspoon honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add brussels sprouts and orange pieces and toss gently to combine; set aside for serving.
- Lightly spray bottom of air-fryer basket with canola oil spray. Whisk buttermilk, 1 tablespoon chipotle, flour, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in medium bowl until smooth. Spread cornflakes in shallow dish.
- Pat chicken dry with paper towels. Working with 1 piece of chicken at a time, dredge in buttermilk mixture, letting excess drip off, then coat with cornflakes, pressing gently to adhere. Lightly spray chicken pieces with oil spray and arrange in prepared basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 15 to 25 minutes, flipping and rotating pieces halfway through cooking.
- Meanwhile, microwave remaining 1 tablespoon chipotle and remaining 2 teaspoons honey in small bowl until mixture is fluid, about 20 seconds, stirring halfway through microwaving. Drizzle chicken with chipotle mixture and serve with salad.
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