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35
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NASHVILLE HOT FRIED CHICKEN
PREP: 20 MINUTES | MARINATE: 8 HOURS | PREHEAT: APPROX. 3 MINUTES | COOK: 25 MINUTES
MAKES: 3–4 SERVINGS | PROGRAM: AIR FRY
5 Meanwhile, rub each piece of chicken with oil, using
a total of 60ml oil for all pieces.
6 When the unit beeps to signify it has preheated,
place chicken in the basket. Close lid and cook
for 10 minutes.
7 Meanwhile, whisk together remaining 120ml
vegetable oil, brown sugar, paprika and cayenne
pepper in a bowl.
8 After 10 minutes, flip chicken. Close lid and
continue cooking for 10 more minutes, then
check chicken for doneness. Continue cooking
up to an additional 5 minutes or until chicken’s
internal temperature reaches 75°C.
9 When cooking is complete, gently toss chicken
with spiced oil mixture and serve.
DIRECTIONS
1 Stir together garlic, onion, chilli and mustard
powders with salt and pepper. Place half the
mixture in a container. Add buttermilk to
container and combine with spice mixture. Set
aside remaining spice mixture.
2 Add chicken to buttermilk mixture and marinate
in the fridge for 8 hours or overnight.
3 Strain chicken from marinade. Combine
remaining spice rub with flour in a large mixing
bowl. Working in batches, toss chicken pieces in
spiced flour mixture until evenly coated. Gently
tap chicken off to remove excess flour.
4 Insert crisper basket in unit and close lid.
Select Air Fry, set temperature to 170°C,
and set time to 25 minutes. Select START/STOP
to begin preheating.
INGREDIENTS
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chilli powder
1 tablespoon mustard powder
2 tablespoons salt
1 tablespoon ground black pepper
1 litre buttermilk
2 uncooked bone-in, skin-on chicken thighs
2 uncooked bone-in, skin-on chicken breasts,
each split in half
960g plain flour
180ml vegetable oil, divided
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
TIP For a complete meal, serve with fries and coleslaw.
SNACKS
& SIDES
Snacks & Sides