Description
Crispy air-fried buttermilk fried chicken with a tangy marinade and less oil than traditional frying.
Ingredients
- 2–3 lb (900–1,400 g) chicken pieces (mix of thighs, drumsticks, wings, or boneless breasts/tenders)
- 2 cups (480 ml) buttermilk
- 1–2 tsp salt for the marinade
- 2 cups (240 g) all-purpose flour
- 1 tsp fine salt (adjust to taste)
- 1 tsp black pepper
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1–2 tbsp cornstarch (optional)
- Cooking spray or a neutral high-smoke oil (avocado, canola, vegetable)
Instructions
- Combine buttermilk and 1–2 tsp salt in a large bowl or resealable bag. Submerge the chicken and refrigerate for 1 to 24 hours.
- Whisk together flour, 1 tsp salt, pepper, paprika, garlic powder, onion powder, and cornstarch in a shallow dish.
- Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
- Remove one piece of chicken from buttermilk, dredge in flour mix, and optionally double coat.
- Lightly spray the air fryer basket with oil, place chicken in a single layer, and spray tops lightly.
- Air-fry at 375°F (190°C) for 12–30 minutes, flipping halfway depending on the piece size.
- Transfer chicken to a wire rack and rest for 5 minutes before serving.
Notes
Best served hot with sides like mashed potatoes and coleslaw. Can be stored in the fridge for 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Southern