Instructions
Cook time: 135 minutes
Chef’s note: Make sure to have these pantry staples on hand: milk + lemon or buttermilk + flour; cut chicken into 1-inch pieces; add to a bowl with buttermilk (or milk + a squeeze of lemon) + season generously with salt/pep; cover + refrigerate 2 hours
Preheat air fryer to 400°; remove chicken from buttermilk, letting excess drip off; dredge in flour seasoned with salt/pep, pressing to coat evenly; lightly spray with oil
Arrange chicken in a single layer in air fryer basket; cook 10-12 min, flipping halfway through, til golden brown + internal temp reaches 165°
Meanwhile, stir chili sauce with ½ bbq sauce in a large bowl; thinly slice scallions
Toss hot chicken with chili bbq mixture + scallions; serve immediately
