Ingredients
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¾ cup low-fat buttermilk
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¾ teaspoon cayenne pepper, divided
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½ teaspoon salt plus 1/8 teaspoon, divided
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¼ teaspoon ground pepper plus 1/8 teaspoon, divided
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4 bone-in, skin-on chicken thighs (1 1/2 pounds)
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½ cup white whole-wheat flour
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1 Cooking spray
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½ cup low-fat plain strained yogurt, such as Greek-style
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2 tablespoons cider vinegar
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2 tablespoons orange juice
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1 tablespoon honey
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1 (12 ounce) package broccoli slaw
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½ cup golden raisins
Directions
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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.
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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.
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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.
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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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Serve the chicken with the slaw.
