Crispy air fryer buttermilk chicken recipe Simple tech for juicy tender chicken inside golden crispy outside MUST TRY airfried chicken tonight
Total Time:45 minutes
Yield:4-6 servings 1x
Ingredients
Scale
2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts)
2 cups buttermilk
1–2 tablespoons hot sauce
1 ½ cups all-purpose flour
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
Cooking spray
Instructions
In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. One at a time, dredge each piece of chicken in the flour mixture, pressing firmly to ensure it is fully coated. Shake off any excess flour.
Preheat your air fryer to 380°F (190°C). Lightly grease the air fryer basket with cooking spray. Place the chicken pieces in the air fryer basket in a single layer, making sure not to overcrowd. Cook for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The skin should be golden brown and crispy.
Once the chicken is cooked, let it rest for a few minutes before serving. Serve immediately and enjoy!
