Mexican Air Fryer Chicken
Mexican spices and corn tortillas make a delicious breading for healthy, gluten free chicken leg quarters!
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Equipment
Ingredients
- 1 tablespoon neutral oil
- 2 chicken leg quarters
- 2 corn tortillas
- ¼ cup mole spice blend
- 1 teaspoon salt - kosher or sea salt
- fresh ground pepper
Instructions
- Preheat your air fryer to 400° for about 5-7 minutes.
- Add torn corn tortillas, mole spice blend, salt, and several grinds of pepper to the bowl of a food processor. Pulse several times until the corn tortillas are incorporated with the spice blend, and the crumbs are coarse rather than fine.
- Rub the leg quarters all over with the oil. Press into the crumbs and spice blend mixture to coat the chicken.
- Place the leg quarters skin side up (or meaty side up) in the air fryer. Cook 12-13 minutes before flipping. At 20 minutes, check internal temperature. If it is not 165°, check again in 5 minutes.
- Remove from the air fryer, and serve with chosen dipping sauces and sides.
Notes
Macronutrients do not include dipping sauce or sides, but do include the skin for 2 average size chicken leg quarters. Reduce fat and calories by removing the skin.
Nutrition
Calories: 336kcal | Carbohydrates: 5g | Protein: 19g | Fat: 26g
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com