1. Combine chicken and pickle brine in a large baking dish or resealable bag, then cover and refrigerate at least 3 hours and up to 1 day, turning occasionally.

2. When ready to cook, remove chicken from brine and pat dry, then set aside. Spread 1/2 cup flour on a large plate. Beat eggs in a shallow bowl and season with salt and pepper. In a separate shallow bowl, whisk remaining 1 cup flour, the cornstarch, spices, 1 teaspoon salt, and 1/2 teaspoon pepper.

3. Preheat air fryer to 350 degrees, then coat basket generously with cooking spray. Working with one piece at a time, coat chicken lightly with flour, then dip in eggs, letting excess drip off. Dip in cornstarch mixture, turning and pressing gently to coat, and transfer to basket. Repeat with two to three more pieces of chicken, being careful to avoid crowding basket.

4. Coat tops and sides of chicken with cooking spray, then cook until outside is browned and crispy and thickest part of each piece registers at least 165 degrees, 20 to 25 minutes, flipping and coating with more cooking spray halfway through.

5. Transfer chicken to a large plate and cover loosely with foil to keep warm. Repeat with remaining chicken.

Source: Hannaford fresh Magazine, July-August 2021