Ingredients
1kg chicken wingettes (see Tip)
1 cup buttermilk
½ cup plain flour
2 tablespoons chicken seasoning
1 teaspoon ground paprika
Cooking oil spray
Coleslaw and lemon wedges, to serve
Method
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Combine chicken and buttermilk in a large shallow dish. Cover. Refrigerate for 4 hours, or overnight.
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Drain chicken, discarding buttermilk. Combine flour, seasoning and paprika in a large bowl. Add chicken, one piece at a time. Toss well to coat, shaking away excess.
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Spray the mesh air fry basket with cooking oil. Sit the basket into the baking pan. Lay chicken pieces in an even layer into the basket.
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Cook on Air Fry setting at 180C, turning chicken over halfway through, for about 30 minutes, or until golden brown and cooked.
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Serve chicken with coleslaw and lemon wedges.
