Buffalo Drumsticks with Creamy Cabbage and Kale Slaw
Fried chicken drumsticks marinated overnight in a buttermilk and hot sauce brine to ensure moist and juicy meat. The drumsticks are coated in a mildly spiced seasoned crumb mixture and air-fried until crispy, then served alongside a creamy cabbage and kale slaw with apple cider vinegar and shallots.
Ingredients
Instructions
- 1
For the chicken: Season the chicken with the poultry seasoning, garlic powder, and salt and toss to coat well. Pour the buttermilk and hot sauce into a large bowl, stir well, and add the thyme and chicken. Refrigerate for about 6 hours or up to overnight.
Timer: 6h - 2
Preheat an air fryer to 360°F.
- 3
For the crumbs: In a shallow bowl, combine the panko, cornflakes, salt, paprika, chili powder, and garlic powder. Stir well.
- 4
Line a sheet pan with wax paper. Remove the chicken from the buttermilk, dredge each piece in the crumb mixture, and place them on the lined sheet pan. Spray both sides of the chicken with oil.
- 5
Place 4 of the drumsticks in the air fryer basket in a single layer and cook for 22 to 24 minutes, turning halfway, until the crust is golden and the chicken is cooked through in the center. Transfer to a plate and repeat with the remaining 4 drumsticks. Return all chicken to the air fryer and cook for 1 minute to heat through.
Timer: 24m - 6
For the slaw: In a large bowl, whisk together the shallots and vinegar. Whisk in the buttermilk, olive oil, salt, and pepper to taste. Add the cabbage and kale and toss well. Serve alongside each drumstick.