Name: Buttermilk fried chicken with coleslaw
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, pounded to 1/2-inch thickness; 1/4 cup lowfat buttermilk; 1/2 cup panko breadcrumbs; 3/4 tsp garlic powder; 3/4 tsp smoked paprika; 3/4 tsp salt; 16 olive oil cooking sprays; 3.5 oz green cabbage, shredded; 1/2 medium carrot, grated; 1 tbsp apple cider vinegar; 1 tsp honey; 1 tsp Dijon mustard

Instructions

Prep 20 min · Cook 30 min

In a medium bowl, combine the buttermilk with half the salt, half the garlic powder, and half the smoked paprika. Add the chicken and turn to coat. Let the chicken marinate for 20 minutes while the air fryer preheats to 400F.
In a shallow dish, mix the panko with the remaining garlic powder, smoked paprika, and salt. Remove the chicken from the buttermilk, letting any excess drip off, then press it firmly into the panko mixture until evenly coated on both sides.
Lightly coat the air fryer basket with cooking spray. Place the chicken in the basket and spray the top of the chicken with more cooking spray. Air fry for 6 minutes, flip, spray again, and cook for 6 minutes more until the breading is golden and crisp. Done when opaque in the center, 165°F.
While the chicken cooks, whisk the vinegar, honey, and Dijon mustard in a bowl. Toss in the cabbage and carrots until well coated. Set aside to soften slightly.
Place the fried chicken cutlet on a plate and serve the cabbage slaw alongside.

Nutrition

Ingredients

Instructions

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