Ingredients:
2 bone-in chicken drumsticks
2 bone-in chicken thighs
For buttermilk marinade:
1 quart buttermilk
1 tbsp sea or kosher salt
2 tbsp hot sauce
For crumb mix:
2 cups plain, unsalted breadcrumbs
4 tbsp grapeseed oil
2 tsp onion powder
2 tsp garlic powder
2 tsp paprika
2 tsp dried thyme
2 tsp sea or kosher salt
1 tsp black pepper, freshly ground
Buttermilk
Fried Chicken
Directions:
Temperature: 285°F Cook Time: 30 minutes
1.
Mix together the ingredients for the buttermilk marinade. Add chicken, and let marinate in the
fridge for at least 4 hours.
2.
Mix together all ingredients for the crumb mixture, manually rubbing the crumbs to coat them with
the oil.
3.
Remove chicken from the buttermilk and coat with the seasoned bread crumbs. Place chicken in the
Crisper Drawer and air fry for 30 minutes.
4.
Remove the chicken and season with salt. Place on a wire rack to rest for a few minutes
before eating.
∙ 30 ∙
Ingredients:
16 oz crab meat, picked through for pieces
of shell
2 tbsp parsley, chopped
2 tbsp scallion greens, chopped
1 tbsp lemon zest
½ cups mayonnaise
1 egg, beaten
Hot sauce, a few dashes to taste
¼ cups panko breadcrumbs, half crushed
1 tsp Dijon mustard
Pinch of salt
Pinch of black pepper
1 tsp oil
Crab
Cakes
Directions:
Temperature: 400°F Cook Time: 8 minutes
1.
Combine crab meat with the parsley, scallion, lemon zest, mayonnaise, egg, hot sauce, crushed
panko and Dijon. Mix thoroughly and season with salt and pepper.
2.
Form into 2-inch balls with a scoop or by hand, and flatten into discs. The mixture will be loose.
3.
Mix the remaining panko with the oil and combine, season with salt. With a spatula, place crab cakes
into the Crisper Drawer and top each one with panko. Air fry for 8 minutes. Serve with
lemon wedges.
∙ 31 ∙
