Ingredients
¾ cup low-fat buttermilk
¾ teaspoon cayenne pepper, divided
½ teaspoon salt plus 1/8 teaspoon, divided
¼ teaspoon ground pepper plus 1/8 teaspoon, divided
4 bone-in, skin-on chicken thighs (1 1/2 pounds)
½ cup white whole-wheat flour
Cooking spray
½ cup low-fat plain strained yogurt, such as Greek-style
2 tablespoons cider vinegar
2 tablespoons orange juice
1 tablespoon honey
1 (12 ounce) package broccoli slaw
½ cup golden raisins
Directions
Whisk buttermilk, 1/2 teaspoon cayenne, 1/4 teaspoon salt and 1/8 teaspoon pepper in a large bowl. Add chicken; press to submerge. Cover and refrigerate for 4 to 6 hours.
Combine flour, 1/4 teaspoon salt, 1/8 teaspoon pepper and the remaining 1/4 teaspoon cayenne in a shallow dish. Lightly coat the basket of a 6- to 9-quart air fryer with cooking spray.
Remove the chicken from the marinade, allowing excess to drip off (discard marinade). Dredge in the flour mixture; coat generously with cooking spray. Arrange in the prepared basket. Cook at 350°F, flipping and coating with additional cooking spray once, until an instant-read thermometer inserted in the thickest part without touching bone registers 175°F, about 30 minutes.
Meanwhile, whisk yogurt, vinegar, orange juice, honey and the remaining 1/8 teaspoon each salt and pepper in a large bowl. Add broccoli slaw and raisins. Toss to coat. Refrigerate until ready to serve.
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