Summertime Meal

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 Crispy Air-Fryer Chicken Thighs 

Ingredients 

1 lb bone-in chicken thighs 

2 cups buttermilk 

1 tablespoon hot sauce 

½ cup self-rising flour

¼ cup cornstarch 

1 teaspoon garlic powder

1 teaspoon onion powder 

1 teaspoon dried thyme 

1/2 teaspoon smoked paprika 

1 teaspoon salt

½ teaspoon black pepper

1 cup panko crumbs

Olive oil cooking spray

Directions

In a large bowl with a cover, combine the buttermilk and hot sauce and add the chicken thighs. Cover the bowl and refrigerate overnight.

The next day combine the salt, black pepper, cornstarch, and flour in a shallow dish. In another shallow dish combine the panko with the remaining seasoning.

Place a wire cake rack on top of a plate. 

Take a chicken thigh out of the buttermilk and dredge in flour. Coat with buttermilk again and then place in the dish with the panko mix. Press the crumbs onto the chicken on all sides. Place the coated chicken on the wire rack. Repeat the process with the remaining chicken.

Place the chicken on the wire rack plate in the refrigerator for at least one hour.

When ready to cook, set the air-fryer temperature at 400 degrees and preheat for 5 minutes.

Spray the chicken with olive oil cooking spray.

Place the chicken in the air-fryer basket. Cook for 15 minutes.

Turn the chicken pieces over and spray with cooking spray. Cook for 15 minutes.

Serve with cut-up vegetables and Potato Salad.

Potato Salad

Ingredients

1 ½ lbs small whole red-skinned potatoes

1 teaspoon salt

2 tablespoons pickle juice

¼ cup minced bread and butter pickles.

½ cup finely chopped sweet onion or scallions

2 celery stalks, finely chopped

½ cup mayonnaise

Salt and black pepper to taste

Directions

Place the potatoes in a large pot with a lid. Cover the potatoes with cold water and add 1 teaspoon salt.

Bring to a boil, lower the heat, and cook the potatoes with the lid ajar until tender, about 15 minutes.

Drain the potatoes and cool. When cool enough to handle, peel the potatoes. Slice the potatoes into a storage bowl.

Add the pickle juice and let sit at room temperature for an hour or so.

Add the remaining ingredients, mix well, and taste to see if the salad needs salt. Add black pepper to taste.

Cover the bowl and chill in the refrigerator.