Ingredients:
- 1/3 cup low-fat buttermilk
- 1/4 tsp. hot sauce
- 1 lb. boneless, skinless chicken breasts (cut in half lengthwise to make 4 equal portions)
- 6 Tbsp. corn flakes
- 3 Tbsp. stone-ground cornmeal
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1/4 tsp. salt
- 1/4 tsp. coarse-ground black pepper
- nonstick cooking spray
Directions:
- In a small, deep bowl, stir together the buttermilk and hot sauce. Place the chicken in the buttermilk mixture. Allow to stand 15 minutes.
- Place the cornflakes into a sealed plastic bag and crush them with a rolling pin until coarse crumbs form. Pour the crumbs into a shallow bowl. Add the cornmeal, garlic powder, paprika, salt, and pepper and whisk until evenly mixed.
- Drain the chicken, allowing the excess buttermilk to drip back into bowl.
- Coat the chicken pieces evenly in the cornflake mixture. Place the coated chicken pieces on a wire rack.
- Place the chicken in the air fryer basket. Spray with nonstick cooking spray for 2 seconds (do not crowd the chicken; cook in batches if all the chicken doesn’t fit).
- Set the temperature to 375°F and air fry for 7 minutes.
- Turn the chicken pieces. Air fry for an additional 7–10 minutes or until the chicken is done and a meat thermometer inserted in the center registers 165°F.
