Ingredients
2 cups buttermilk2 tablespoons Dijon mustard2 teaspoons salt2 teaspoons hot pepper sauce1-1/2 teaspoons garlic powder8 bone-in chicken breast halves, skin removed (8 ounces each)2 cups soft bread crumbs1 cup cornmeal2 tablespoons canola oil1/2 teaspoon poultry seasoning1/2 teaspoon ground mustard1/2 teaspoon paprika1/2 teaspoon cayenne pepper1/4 teaspoon dried oregano1/4 teaspoon dried parsley flakes
Preparation
In a large bowl, combine the first 5 ingredients. Add chicken and turn to coat. Refrigerate, covered, 1 hour or overnight. Preheat air fryer to 375°.
Drain chicken, discarding marinade. Combine remaining ingredients in a shallow dish and stir to combine. Add chicken, 1 piece at a time, and turn to coat. Place in a single layer on greased tray in air-fryer basket. Cook until a thermometer reads 170°, about 20 minutes, turning halfway through cooking. Return all chicken to air fryer and cook to heat through, 2-3 minutes longer.
