SOUTHERN FRIED BONELESS CHICKEN RECIPES

Steps:

• In small bowl, mix Seasoning Mix ingredients.
• In shallow bowl, mix buttermilk and 1 tablespoon of the seasoning mix. Cut chicken breasts in half crosswise, and add to buttermilk mixture. Turn to coat. Cover and refrigerate 1 hour.
• Meanwhile, cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket. Spray with cooking spray.
• In shallow bowl, mix flour with remaining 1 tablespoon seasoning mix. Remove 4 pieces chicken from marinade, keeping remaining chicken refrigerated, and dredge the 4 pieces in flour mixture.
• Place coated chicken on parchment in air fryer basket. Spray top of chicken with cooking spray.
• Set to 325°F; cook 10 minutes. Turn chicken; spray tops with more cooking spray, and cook 8 to 12 minutes longer or until chicken is cooked through (at least 165°F). Keep warm. Repeat with remaining chicken, and discard any remaining marinade and flour mixture.

Steps:

• In a medium-size bowl, combine grated onion, garlic, salt and pepper. Add chicken and toss to coat well. Cover and set aside to marinate for about 1 hour.
• In a large bowl, stir together chili paste, ketchup, sugar, sesame seeds and lemon juice. Taste and adjust flavors to get a spicy-sweet-tangy finish. Set aside.
• Pour oil into a large heavy pot to a depth of 1 1/2 inches. Heat to 350 degrees. Combine flour and cornstarch in a shallow bowl and season with salt and pepper.
• Working in batches to avoid crowding, lift chicken from marinade, dredge lightly in seasoned flour and cornstarch, gently drop into oil and fry for 5 to 7 minutes, turning occasionally, until golden brown and crisp. Drain on paper towels. Repeat with remaining chicken, checking oil temperature between batches.
• For wings only, when all pieces are done, increase oil temperature to 375 degrees and refry in batches for 30 to 60 seconds, until very crisp. Drain once more on paper towels. While chicken is still hot, brush thickly with chili sauce. Serve hot, sprinkled with sesame seeds.