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Cranberry Glazed Holiday Fried Chicken

Festive fried chicken. Roasted brussels sprouts. Baked cranberries? Yeah, we did a full holiday spread you have to see to believe in T-fal’s Easy Fry Prestige XL Digital Air Fryer. Learn more!

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Serves: 4

Prep Time: 1 hour marinating, 20 minutes prep

Cook Time: 40 minutes


2 chicken thighs, skin on, bone in

2 chicken drumsticks, skin on

1 chicken breast, skin on, boneless, cut in half

¾ cup buttermilk

2 tsp fine kosher salt

1 tsp garlic powder

½ cup all purpose flour

3 tbsp cornstarch

2 tsp fine kosher salt

1 tsp garlic powder

¼ tsp ground cayenne pepper

¼ tsp ground nutmeg

1 tsp vegetable oil (for halfway through cooking)

350g Brussels sprouts (approx. 4 cups)

3 tsp olive oil, divided

1 ½ tsp fine kosher salt, divided

½ tsp black pepper, divided

3 cups baby kale

2 tsp lemon juice


1/2 cup jellied cranberry sauce

3 tbsp apple cider vinegar

2 tbsp maple syrup

½ clementine, juice + zest

½ tbsp lemon juice

½ tsp fine kosher salt

¼ cup fresh cranberries

2 tbsp roasted, salted pistachios


1. Add chicken pieces to a large bowl along with buttermilk, salt and garlic powder; toss so chicken is fully coated. Cover and let marinate for 1 hour in the fridge, tossing halfway through.

2. Meanwhile, in a separate large bowl whisk together flour, cornstarch, salt, garlic powder, cayenne pepper and nutmeg. One piece at a time, take marinated chicken and gently shake off excess marinade. Coat in flour mixture and transfer to a large plate. Continue until all pieces are coated.

3. Preheat the Easy Fry Prestige XL Digital air fryer. Transfer coated chicken to the air fryer bowl with the grid in place. Set the air fryer to Fry Mode (200°C), and the timer to 10 minutes. When the timer goes off, brush any visible raw flour spots on chicken with 1 tsp of vegetable oil. Return the chicken to the air fryer, on fry mode for an additional 7 minutes. Finally, flip chicken and fry for an additional 7 minutes or until golden and cooked through. Transfer chicken to a clean sheet pan. Keep warm in a low oven until ready to serve. Clean out the air fryer bowl and grid. Grid will be used for all remaining cooking.

4. Prepare your brussels sprouts. Trim the ends, cut in half and thinly slice. Toss in a large bowl with 2 tsp olive oil, 1 tsp salt and ¼ tsp pepper, place in the air fryer. Set to Roast Mode (200°C) for 7 minutes, then stir. Meanwhile in a large bowl, toss baby kale with remaining oil, salt and pepper. Add to the air fryer on top of sprouts for an additional 5 minutes on roast mode or until tender and crisp. Transfer to a large serving platter, drizzle over lemon juice.

5. In a small pot mix together all ingredients for the glaze. Simmer on medium for 5-7 minutes, stir until no lumps remain and sauce is sticky and runny.

6. For garnish, thinly slice cranberries horizontally using a serrated knife. Add to the air fryer, cooking on Bake Mode (160°C) for 5 minutes. Meanwhile finely chop the pistachios.

7. To assemble, add chicken to the centre of your platter on top of vegetables, drizzle over sauce and sprinkle over baked cranberries and chopped nuts. Enjoy!