🍗 Air Fryer Fried Chicken
🍽️ Servings: 4
⏱️ Total Time: ~45 minutes (includes marinating time)
🧂 Ingredients:
For the Chicken:
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4–6 bone-in chicken pieces (thighs, drumsticks, or breasts), skin-on
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1 cup buttermilk (or ¾ cup milk + 1 tbsp vinegar/lemon juice, mixed)
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1 tsp hot sauce (optional)
For the Breading:
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1 cup all-purpose flour
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½ cup cornmeal or panko (for extra crunch, optional)
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1 tsp paprika
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1 tsp garlic powder
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1 tsp onion powder
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½ tsp cayenne pepper (adjust to taste)
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½ tsp salt
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½ tsp black pepper
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Cooking spray or light oil for misting
🧑🍳 Instructions:
1. Marinate the Chicken:
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In a bowl or zip-top bag, combine chicken with buttermilk and hot sauce.
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Let it marinate for at least 30 minutes, or up to 8 hours in the fridge.
2. Prepare the Breading:
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In a shallow dish, combine flour, cornmeal/panko, and all the seasonings.
3. Bread the Chicken:
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Remove chicken from marinade, letting excess drip off.
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Dredge each piece in the flour mixture, pressing well to coat evenly.
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Place breaded chicken on a tray or plate and let rest 5–10 minutes (this helps the coating stick).
4. Air Fry:
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Preheat air fryer to 375°F (190°C) for 3–5 minutes.
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Lightly spray both the basket and the chicken with cooking spray or brush with a little oil.
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Place chicken pieces in the basket in a single layer (cook in batches if needed).
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Air fry for:
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25–30 minutes for bone-in pieces, flipping halfway through.
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Internal temp should reach 165°F (74°C) and coating should be golden and crisp.
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5. Serve:
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Let rest for 5 minutes before serving. Serve with coleslaw, hot honey, or your favorite dipping sauce.
🔄 Variations:
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Boneless option: Use chicken tenders or boneless thighs; reduce cook time to 12–15 minutes.
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Spicy version: Double the cayenne and add chili flakes to the breading.
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Southern-style: Add a pinch of ground mustard and a splash of pickle juice to the marinade.
Would you like a gluten-free version, or one with a Korean-style coating (crispy + sweet-spicy glaze)?