Potato Chip Crusted Air- Fried Chicken
2 bone-in chicken thighs and 2 bone-in chicken breasts, skin removed
1 cup buttermilk
1 teaspoon seasoned salt
1 teaspoon paprika
1 cup Tempura flour
1 cup panko crumbs
1 cup salt and vinegar potato chips, crushed
1 large egg, beaten with 1 tablespoon water
Combine the buttermilk, seasoned salt, and paprika in a ziplock bag. Mix well, add chicken, and marinate overnight.
For the breading
Place the Tempura flour in one shallow dish, the egg and water in a second, and the panko and crushed potato chips in a third dish.
Drain the chicken from the marinade. Dredge each piece on flour, egg, and then crumb mixture. Press the crumbs into the chicken and place the breaded pieces on a plate. Refrigerate until ready to cook
Preheat the Air fry to 375°F F for 15 minutes. Spray all sides of the chicken pieces with cooking spray and place the chicken in the air-fryer basket meaty side up. Cook for 10 minutes, turn the chicken pieces over, and cook for 8-10 more minutes or until the chicken is crispy and cooked to at least 165°F. Let rest 5 minutes before serving.
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