Air Fryer Fried Chicken

Marinade

• ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
• ½ cup hot sauce
• ½ cup buttermilk

Seasoning

• ¾ cup All-Purpose Flour
• 2 teaspoon seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon cayenne pepper
• Oil for spraying Canola or Vegetable

Add the chicken pieces to the spicy sauce and buttermilk. Put it in the fridge and let it marinade for one to twenty-four hours. In a bowl, whisk together all-purpose flour, cayenne pepper, seasoned salt, garlic powder, onion powder, and Italian seasoning.

Put aside. Line the basket of the Air Fryer with parchment paper. After removing a piece of chicken from the buttermilk mixture, cover it on all sides with the flour mixture and shake off any extra flour. In the basket, arrange the chicken pieces in a single layer. Close the basket of the Air Fryer, set the timer for 25 minutes, and set the temperature to 390 degrees Fahrenheit. Turn on the air fryer.

Open the air fryer after 13 minutes and mist the chicken with flour if there are any spots. Make sure all of the flour areas are covered by spraying oil on the other side of the chicken after flipping it. After 12 more minutes of cooking, shut off the air fryer. After the timer goes off, open the Air Fryer and use a quick-read thermometer to examine the chicken pieces. When the internal temperature of the thickest portion of the bird hits 165 degrees, the chicken is done.