Buffalo drumsticks with creamy cabbage and kale slaw from Skinnytaste One & Done: 140 No-Fuss Dinners for Your Instant Pot®, Slow Cooker, Air Fryer, Sheet Pan, Skillet, Dutch Oven, and More (page 171) by Gina Homolka and Heather K. Jones

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Notes about this recipe

  • Eat Your Books

    Allow to marinate for 6 hours or overnight.

  • Zosia on June 13, 2019

    No air-fryer here so I oven roasted the chicken. I think this is the crispiest oven "fried" chicken I've ever made. I marinated it overnight and the flavours came through. Everyone really enjoyed it and no one noticed that the chicken had been skinned. The tangy slaw was the perfect foil. A new favourite.

  • southerncooker on January 07, 2019

    Son, daughter, son in law and I all agreed this chicken was delicious. I didn't have time to marinate just left in buttermilk, hot sauce mix for a few minutes. I bet it would be even better after a longer marinate. Daughter and I really enjoyed the slaw too. Will be making this one again.

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