Prep time: 10 minutes, plus 40 minutes to rest |Cook time: 40 minutes | Serves 4
Ingredients :
FOR THE “FRIED” CHICKEN
1 cup buttermilk
1 tablespoon kosher salt
4 bone-in, skin-on chicken drumsticks and/or thighs
2 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon paprika
Nonstick cooking spray
FOR THE POTATO SALAD
1½ pounds baby red potatoes, halved
1 tablespoon vegetable oil
½ cup mayonnaise
⅓ cup plain reduced-fat Greek yogurt
1 tablespoon apple cider vinegar
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¾ cup shredded Cheddar cheese
4 slices cooked bacon, crumbled
3 scallions, sliced
Directions:
To prep the chicken:
- In a large bowl, combine the buttermilk and salt. Add the chicken and turn to coat. Let rest for at least 30 minutes (for the best flavor, marinate the chicken overnight in the refrigerator).
- In a separate large bowl, combine the flour, seasoned salt, and paprika.
- Remove the chicken from the marinade and allow any excess marinade to drip off. Discard the marinade. Dip the chicken pieces in the flour, coating them thoroughly. Mist with cooking spray. Let the chicken rest for 10 minutes.
To prep the potatoes: In a large bowl, combine the potatoes and oil and toss to coat.
To cook the chicken and potatoes: - Install a crisper plate in the Zone 1 basket. Place the chicken in the basket in a single layer and insert the basket in the unit. Place the potatoes in the Zone 2 basket and insert the basket in the unit.
- Select Zone 1, select AIR FRY, set the temperature to 390°F, and set the time to 30 minutes.
- Select Zone 2, select BAKE, set the temperature to 400°F, and set the time to 40 minutes. Select SMART FINISH.
- Press START/PAUSE to begin cooking.
- When cooking is complete, the chicken will be golden brown and cooked through (an instant-read thermometer should read 165°F) and the potatoes will be fork-tender.
- Rinse the potatoes under cold water for about 1 minute to cool them.
- Place the potatoes in a large bowl and stir in the mayonnaise, yogurt, vinegar, salt, and black pepper. Gently stir in the Cheddar, bacon, and scallions. Serve warm with the “fried” chicken.
Per serving
Calories: 639| Total fat: 38g| Saturated fat: 9.5g| Carbohydrates: 54g| Fiber: 4g| Protein: 21g| Sodium: 1,471mg
