Description
A crispy, juicy Air Fryer Fried Chicken recipe that delivers all the flavors without the excess oil. Perfect for cozy fall evenings.
Ingredients
- 4 pieces of bone-in, skin-on chicken (thighs or drumsticks)
- 1 cup buttermilk (use a halal-certified brand)
- 1 cup all-purpose flour (or gluten-free all-purpose flour for a gluten-free version)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- ½ teaspoon cayenne pepper (optional for a kick)
- Cooking spray (olive oil or any preferred halal oil)
Instructions
- Marinate the Chicken: In a large bowl, combine buttermilk with garlic powder, onion powder, smoked paprika, black pepper, salt, and cayenne pepper. Whisk until well mixed. Add the chicken pieces, ensuring they’re fully submerged in the buttermilk mixture. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
- Prepare the Dredging Station: On a large plate or shallow dish, pour in flour and season it with a pinch of salt and pepper.
- Coat the Chicken: Remove the marinated chicken, shake off excess buttermilk, and dredge each piece in the flour mixture, shaking off excess flour.
- Preheat the Air Fryer: Preheat your air fryer to 380°F (193°C) for about 5 minutes.
- Air Fry the Chicken: Lightly spray the basket with cooking spray. Place coated chicken pieces in a single layer. Spray the tops lightly with more cooking spray.
- Cooking Time: Cook chicken at 380°F (193°C) for about 25-30 minutes, flipping halfway through until golden brown and internal temperature reaches 165°F (74°C).
- Rest Before Serving: Once done, remove chicken from the air fryer and let it rest for 5 minutes before serving.
Notes
Don’t skip the marinade for juiciness. Adjust spices to your preference.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American