Description
A healthier take on classic fried chicken, made crispy and delicious in the air fryer, perfect for cozy fall dinners.
Ingredients
- 2 pounds chicken pieces (legs, thighs, or breasts, skin-on, bone-in preferred)
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional)
- 1 cup all-purpose flour (or gluten-free alternative)
- Cooking spray or oil for drizzling
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Add the chicken pieces, ensuring each piece is well coated. Cover and refrigerate for at least 120 minutes, preferably overnight.
- Prepare for Coating: After marination, remove the chicken from the refrigerator. Set up a dredging station by placing the flour in a shallow dish.
- Dredge the Chicken: Remove each piece of chicken from the buttermilk mixture and allow any excess to drip off. Coat each piece in flour, pressing lightly to ensure an even layer. Shake off any excess flour.
- Preheat the Air Fryer: Preheat your air fryer to 380°F (190°C) for about 5 minutes.
- Arrange Chicken in Air Fryer: Arrange the coated chicken pieces in a single layer in the air fryer basket. Avoid overcrowding.
- Cooking Process: Lightly spray or drizzle the chicken with cooking spray or oil. Cook for 25-30 minutes, flipping halfway, until the internal temperature reaches 165°F (75°C).
- Serve and Enjoy: Remove the chicken from the air fryer, let it rest for a few minutes, then serve hot with your favorite sides.
Notes
Ensure chicken is at room temperature before marinating for even cooking. Feel free to adjust seasonings to your taste.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American