Cooking Instructions
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Step 1
Add
Paprika (1/2 Tbsp)
,
Ground Black Pepper (1/2 Tbsp)
,
Garlic Powder (1/2 Tbsp)
,
Dried Oregano (1/2 Tbsp)
, and
Cayenne Pepper (1/2 tsp)
in a bowl, stir to combine. Put
Buttermilk (9.5 oz)
,
Egg (1)
,
Salt (1 tsp)
, 2 tsp spice mix, and
Whole Chickens (3.7 lb)
in a large bowl. Toss well and refrigerate for 3 hours or overnight if you have time.
Step 2
Heat
Olive Oil (1 1/2 Tbsp)
in a nonstick saucepan, fry
Onion (1)
and
Garlic (2 cloves)
, stirring for a few minutes. Then, add the
Water (3/4 cup)
,
Ketchup (2 cups)
,
Tomato Paste (1 cup)
,
Apple Cider Vinegar (3/4 cup)
,
Worcestershire Sauce (3.5 oz)
,
Ground Black Pepper (1 tsp)
,
Dry Mustard (3 Tbsp)
,
Chili Sauce (2 oz)
, and
Brown Sugar (2/3 cup)
. Bring to boil, then simmer for 45-50 minutes.
Step 3
Preheat oven to 220 degrees C (425 degrees F) air-fry plus. Put
Panko Breadcrumbs (6 cups)
in a bowl with the remaining spice mix. Toss chicken pieces in crumbs, 1 at a time, ensuring they are evenly coated all over. Transfer to air-fry tray.
Step 4
Bake on shelf 3 (middle of the oven) for 35 minutes.
Step 5
Serve with BBQ sauce.
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