Cornflakes make the best coating for chicken. The flavor is far better than plain bread crumbs, and it gives the chicken a nice crunch, especially if you double-bread it.
PREP: 10 MIN.
COOK: 20 MIN.
MAKES: 4 SERVINGS
- 1 cup crushed cornflakes
- 1 cup all-purpose flour
- 1 ½ tsp. seasoned salt
- ¾ cup egg substitute
- 4 chicken drumsticks (4 oz. each), skin removed
- 4 bone-in chicken thighs (about 1 ½ lbs.), skin removed
- Cooking spray
1. Preheat air fryer to 400°. In a shallow bowl, combine the cornflakes, flour and seasoned salt. Place egg substitute in another shallow bowl. Dip chicken in egg substitute, then roll in cornflake mixture. Repeat.
2. In batches, arrange chicken drumsticks on greased tray in air-fryer basket, meatier side down; spritz liberally with cooking spray. Cook until a thermometer reads 170°-175°, roughly 20-30 minutes, turning occasionally.
1 drumstick and 1 thigh: 494 cal., 13g fat (3g sat. fat), 128mg chol., 931mg sod., 44g carb. (2g sugars, 1g fiber), 47g pro.
