Chipotle-Honey Fried Chicken with Brussels Sprout and Citrus Salad

Name: Chipotle-Honey Fried Chicken with Brussels Sprout and Citrus Salad
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1orange; 1tablespoon extra-virgin olive oil; 1tablespoon cider vinegar; 1tablespoon whole-grain mustard; 1tablespoon honey, divided; 8ounces brussels sprouts, trimmed, halved, and sliced very thin; ⅓cup buttermilk; 2tablespoons minced canned chipotle chile in adobo sauce, divided; 1tablespoon all-purpose flour; 2cups (2 ounces) cornflakes, finely crushed; 1¼pounds bone-in chicken pieces (split breasts cut in half, drumsticks, and/or thighs), skin removed, trimmed

4 steps

Prep:20minCook:40min

Our air-fryer version of fried chicken is golden and crunchy on the outside and moist and juicy on the inside, just as fried chicken should be. All it needs is a light spray of vegetable oil to cook. The secret was finding a coating that would get crunchy without needing to be deep-fried. In a side-by-side taste test, crushed cornflakes won out over both bread crumbs and Melba toast. To add a punch of smoky spicy flavor, we incorporated chipotle chile in adobo in two ways: in the buttermilk mixture and in an aromatic, warm honey glaze to drizzle on the chicken before serving. For a fresh, healthy accompaniment, we made a salad of shaved brussels sprouts with tangy citrus and a mustard-cider vinaigrette. To crush the cornflakes, place them inside a zipper-lock bag and use a rolling pin or the bottom of a large skillet to break them into fine crumbs.

Updated at: Thu, 17 Aug 2023 03:38:28 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories623.3 kcal (31%)

Total Fat27 g (39%)

Carbs54.7 g (21%)

Sugars19.8 g (22%)

Protein41.4 g (83%)

Sodium674.3 mg (34%)

Fiber6.4 g (23%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1orange

1 tablespoonextra-virgin olive oil

1 tablespooncider vinegar

1 tablespoonwhole-grain mustard

1 tablespoonhoney

divided

8 ouncesbrussels sprouts

trimmed, halved, and sliced very thin

⅓ cupbuttermilk

2 tablespoonschipotle chile in adobo sauce

minced, canned, divided

1 tablespoonall-purpose flour

2 cupscornflakes

finely crushed

1.25 poundschicken pieces

bone-in, split breasts cut in half, drumsticks, and/or thighs, skin removed, trimmed

Instructions

Step 1

Cut away peel and pith from orange. Quarter orange, then slice crosswise ½ inch thick. Whisk oil, vinegar, mustard, 1 teaspoon honey, ⅛ teaspoon salt, and ⅛ teaspoon pepper together in large bowl. Add brussels sprouts and orange pieces and toss gently to combine; set aside for serving.

Step 2

Lightly spray bottom of air-fryer basket with canola oil spray. Whisk buttermilk, 1 tablespoon chipotle, flour, remaining ⅛ teaspoon salt, and remaining ⅛ teaspoon pepper in medium bowl until smooth. Spread cornflakes in shallow dish.

Step 3

Pat chicken dry with paper towels. Working with 1 piece of chicken at a time, dredge in buttermilk mixture, letting excess drip off, then coat with cornflakes, pressing gently to adhere. Lightly spray chicken pieces with oil spray and arrange in prepared basket, spaced evenly apart. Place basket into air fryer and set temperature to 400 degrees. Cook until chicken is crisp and registers 160 degrees, 15 to 25 minutes, flipping and rotating pieces halfway through cooking.

Step 4

Meanwhile, microwave remaining 1 tablespoon chipotle and remaining 2 teaspoons honey in small bowl until mixture is fluid, about 20 seconds, stirring halfway through microwaving. Drizzle chicken with chipotle mixture and serve with salad.