Prep time: 10 minutes | Cook time: 20 minutes | Serves 2
3 cups shredded coleslaw mix
Salt and pepper
2 (12-ounce / 340-g) bone-in split chicken breasts, trimmed
1 teaspoon vegetable oil
2 tablespoons barbecue sauce, plus extra for serving
2 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon distilled white vinegar, plus extra for seasoning
¼ teaspoon sugar
- Set the temperature of the air fryer oven to 350ºF (177ºC). Press Start to begin
- Toss coleslaw mix and ¼ teaspoon salt in a colander set over bowl. Let sit until
wilted slightly, about 30 minutes. Rinse, drain, and dry well with a dish towel.
- Meanwhile, pat chicken dry with paper towels, rub with oil, and season with salt
and pepper. Arrange breasts skin-side down in air fryer oven perforated pan,
spaced evenly apart, alternating ends. Bake for 10 minutes. Flip the breasts and
brush skin side with barbecue sauce. Return perforated pan to air fryer oven and
bake until well browned and chicken registers 160ºF (71ºC), 10 to 15 minutes.
- Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest
for 5 minutes. While chicken rests, whisk mayonnaise, sour cream, vinegar,
sugar, and pinch pepper together in a large bowl. Stir in coleslaw mix and season
with salt, pepper, and additional vinegar to taste. Serve chicken with coleslaw,
passing extra barbecue sauce separately.