Ingredients
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2 lbs (900g) chicken pieces (legs, thighs, or breasts)
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1 cup buttermilk
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1 cup all-purpose flour
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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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1 tsp salt
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½ tsp black pepper
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½ tsp cayenne pepper (optional, for a little heat)
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Cooking spray
Step-by-Step Instructions
1. Marinate the Chicken
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Place chicken pieces in a large bowl.
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Pour over the buttermilk until all pieces are coated.
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Cover and refrigerate for at least 1 hour (up to 4 hours for extra tenderness and flavor).
2. Prepare the Coating
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In another large bowl, mix together flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using).
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Stir well to make sure all the spices are evenly combined.
3. Coat the Chicken
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Remove chicken from buttermilk, letting any excess drip off.
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Dredge each piece in the seasoned flour mixture, pressing lightly so the coating sticks well.
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Shake off any loose flour before placing it in the air fryer basket.
Pro Tip: For extra crunch, double-coat the chicken – after the first coating, dip it back into the buttermilk and then into the flour mixture again.
4. Air Fry the Chicken
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Preheat your air fryer to 390°F (199°C) for 3–5 minutes.
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Lightly spray the basket with cooking spray.
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Arrange chicken pieces in a single layer (do not overcrowd – work in batches if needed).
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Lightly spray the tops of the chicken with cooking spray.
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Cook for 15 minutes, then flip each piece, spray lightly again, and cook for another 10–15 minutes, or until golden brown and crispy.
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The internal temperature should reach 165°F (74°C).
5. Serve & Enjoy
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Let chicken rest for 5 minutes before serving – this keeps it extra juicy.
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Serve hot with your favorite dipping sauces or sides like mashed potatoes, coleslaw, or a fresh garden salad.
Storage Tip: Leftovers can be kept in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 5–6 minutes to restore crispiness.