Air fryer fried chicken
Preppy Kitchen · ♥ 13.2K likes · 579K views · 8 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 2 cup buttermilk
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp cracked black pepper
- 1 tsp cayenne pepper
Pour 2 cups buttermilk into a resealable bag with garlic powder, onion powder, salt, black pepper and cayenne; stir to distribute.
- 2 lb bone-in, skin-on chicken legs and thighs
Add 2 pounds of bone-in, skin-on legs and thighs, seal, shake and refrigerate at least 4 hours or overnight.
- 240 g all-purpose flour
- 2 tsp salt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp paprika
- 1 tsp black pepper
Whisk the flour with salt, garlic powder, onion powder, paprika and black pepper in a large bowl.
Working with half the chicken, shake off excess buttermilk and dredge well in the flour; drip some buttermilk into the flour for a craggy coating and double dip if wanted. Set on a baking sheet; return the rest to the fridge.
- cooking oil spray
Spray the chicken generously with oil, spray the basket, place skin side down without crowding and spray the tops.
Air frying and temping
Air fry 20 minutes at 400, flipping at 10 minutes and spraying again, until the thickest part reads at least 165F.
Hold the first batch on a wire rack over a baking sheet in a 250 oven while the second batch cooks.
Holding the batches warm