Neven Maguire's Buttermilk Air Fried Chicken

INGREDIENTS

• 12 Simply Better Irish Corn Fed Chicken Pieces on the Bone & Skin on (use bone in thighs and supremes that you cut in half) (about 1¼kg in total)
• 2 Tbsp. Simply Better Expertly Blended Sriracha Seasoning
• 225g Plain Flour
• 3 Tbsp. Cornflour
• 2 Tbsp. Simply Better Expertly Blended Sweet & Smoky Seasoning
• 500ml Buttermilk (or use Simply Better Organic Kefir Milk)
• 2 Simply Better Irish Free Range Corn Fed Large Eggs
• 2 Tsp. Simply Better Handmade Hot Chilli Sauce, plus extra to serve
• 2 litres Sunflower Oil, for deep-frying
• Simply Better Hand Cut Sweet Potato & Parmesan Fries, Simply Better Creamy Ruby Coleslaw & Long Green Pickles, to serve (optional)

METHOD

1. Put the chicken in a bowl and rub in the sriracha seasoning, then cover and chill for at least 12 hours and up to 24 is ideal.
2. When ready to cook remove the chicken from the fridge and allow to come back to room temperature. Put the flour in a shallow dish with the cornflour and sweet & smoky seasoning, mixing to combine.
3. Put the buttermilk (or kefir), eggs and hot chilli sauce in another shallow dish and whisk to combine. Using one hand, dip the seasoned chicken pieces in the buttermilk, making sure they are completely coated.
4. Using your other hand, roll the chicken in the spiced flour until covered all over. Place on a wire rack with a baking tray underneath and now you are ready to cook.
5. Preheat the air fryer to 200°C. Spray the chicken with some oil and then place the chicken in the air fryer and cook for 20-25 minutes until the chicken is cooked through. This can be done in batches. Put your thermometer into the chicken next to the bone – it is cooked when it reaches 73°C.
6. Serve piled up on to a platter family style with bowls of the sweet potato & Parmesan fries, ruby coleslaw and pickles, if liked. Serve the hot chilli sauce alongside so everyone can help themselves.