We used our family sized Gourmia Fryista (GAF560) to prepare this Southern style recipe. So simple and so delicious.
4-6 pieces of chicken (We prefer thighs or legs)
Brine: 2 cups coconut, soy or rice milk + 2 Tablespoons fresh lemon juice
1 cup Panko crumbs
Spice mix: salt, pepper, garlic powder, ground paprika, ground cayenne
In a large bowl, combine parve milk and lemon and let sit for about 15 -30 minutes. Mix brine together to combine well.
Add chicken pieces. Be sure they are totally immersed in the liquid
Refrigerate for 2 hours or more
In a separate bowl or deep pie dish, mix Panko and spices to taste - set aside
Remove chicken from brine and let drain off a bit, or wipe excess liquid off with paper towels
Spray chicken lightly with olive oil; Spray air fryer insert lightly with olive oil as well.
Combine spices iwth Panko. Coat chicken well in Panko spice crumb mixture
Turn on Gourmia air fryer and pre-heat to 375
Add breaded chicken and let fry for about 12 minutes...then turn and fry 12 minutes more. Chicken is done when juices run clear and it reaches 165 degrees on a food thermometer.
Our Favorite Dipping Sauce for Fried Chicken:
With a fork or whisk combine 1/2 cup honey + 1 Tablespoon Dijon mustard
Serve alongside chicken