Air Fried Chicken
Buttermilk-marinated chicken with a crisp seasoned crust, finished in the air fryer instead of a pot of oil.
1m 18s
A lighter take on fried chicken: buttermilk and hot sauce marinade, a well-seasoned dredge, then a quick turn in the air fryer.
Ingredients
- Chicken breasts and thighs
- 1 cup buttermilk
- 1/2 cup hot sauce
- 1 cup flour
- 1/2 cup cornstarch
- 2 tsp each paprika, chili powder, garlic powder, salt and pepper (more to taste)
- Canola or olive oil spray
Directions
- Pour the buttermilk into a bowl and stir in the hot sauce. Add the chicken and marinate for one hour, or up to 24 hours.
- Whisk the flour, cornstarch and seasonings together in a second bowl.
- Lift each piece of chicken from the buttermilk and press it firmly into the seasoned flour, coating thoroughly. A glove helps keep the mess down.
- Arrange the chicken in the air fryer basket without crowding. Spray the tops with oil.
- Cook at 375 to 380 degrees for ten minutes. Flip, spray again, and cook for another ten minutes.
- Check the internal temperature and continue until it reads 160 degrees.
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