Receiving Instructions
- Store unopened at room temperature for up to 12 months.
Preparation Instructions
- 2 1/2 cups (625ml) buttermilk
- Kosher salt and freshly ground pepper
- 2 lb. (1 kg) boneless, skinless chicken breasts or
- thighs, breasts cut into 2-inch (5-cm) strips
- 1 package breading mix
- Olive oil or canola oil spray
In large bowl, stir together buttermilk, 1 tsp. salt and 1/2 tsp. pepper until salt is dissolved. Pat chicken dry and add to brine, turning to coat. Cover and refrigerate for at least 15 minutes or up to 12 hours.
Place breading mix in large, shallow bowl. Working with one piece at a time, remove chicken from brine, allowing excess to drip back into bowl. Add chicken to bowl of breading mix, turning to coat evenly. Transfer chicken to baking sheet and let stand, uncovered, at room temperature for 15 minutes.
Preheat air fryer to 350°F (180°C).
Lightly spray chicken all over with oil. Working in batches, arrange chicken in single layer in fry basket and air fry until chicken is crisp, golden and cooked through, about 20 minutes, flipping pieces about halfway through cooking time. Sprinkle with salt and serve immediately.
Serves 6 to 8.
Variation: The seasoning is also delicious with firm vegetables, such as summer or winter squash, green beans or cauliflower. Cut 2 lb. (1 kg) vegetables into large bite-size pieces, then quickly dip them in the brine mixture and immediately coat with the breading. (Do not soak them in the brine or let them stand after breading.) Lightly spray the vegetables with oil, then air fry in batches as instructed above until crisp, golden and tender when pierced with a fork. The cooking time will depend on the size and texture of the vegetables.
