Easy low-fat airfried chicken

Are you looking for a healthy alternative to your usual Sunday roast? Try this air-fried buttermilk chicken recipe! It is so tender and juicy on the inside but crispy on the outside. And you can totally bake it in your oven too!

#air_fried_chicken #easy&quick #sunday_roast #buttermilk_chicken #no_oil #no_butter

Ingredients:

• 1 whole chicken (cut into pieces)

• 1 scant cup milk

• 1 Tbs lemon white vinegar (or lemon juice)

• 1 tsp garlic powder

• 2 tsp paprika

• 1 branch chopped fresh rosemary

• salt and pepper to taste

Method:

1. We'll start by preparing the buttermilk: pour one scant cup of milk in a bowl and add a tablespoon of lemon juice. Mix quickly and let sit, covered, at room temperature for at least 15 minutes;

2. Cut the chicken into pieces*, then transfer into a tray and rub spices on both sides;

3. Add in buttermilk and rosemary. Your marinade is ready!

4. Transfer the chicken into your fridge and let rest for at least 3 hours but, if you have time, let it rest 10/12 hours;

5. Transfer chicken into your air-frier making sure all excess buttermilk has been drained off;

6. Cook at 390F/200C for around 25 minutes**, then set the temperature to 400F/210C and cook for an additional 3/5 minutes. Enjoy!

If you don'y have an air-frier you can totally bake your chicken in a conventional oven at 375F/190C using the convection roast function.

* You may skip this step but in this case the cooking time will vary. Depending on the weight of your chicken it will take 1 and half hour to 2 hours for it to be ready;

**Don't forget to flip it over every 10 minutes to ensure it cooks evenly on all sides.