Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken pieces (thighs, drumsticks, and wings preferred)
  • 1 cup (240ml) buttermilk
  • 1 tbsp (15ml) hot sauce (e.g., Frank's RedHot, optional)
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 1.5 cups (180g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 tbsp (15ml) paprika
  • 1 tbsp (15ml) garlic powder
  • 1 tsp (5ml) onion powder
  • 1 tsp (5ml) dried thyme
  • 1 tsp (5ml) dried oregano
  • 1/2 tsp (2.5ml) cayenne pepper (optional, for heat)
  • 1 tsp (5ml) salt
  • 1/2 tsp (2.5ml) black pepper
  • 1 large egg, beaten
  • 2 tbsp (30ml) cooking oil spray

Instructions:

  1. In a bowl, combine the chicken, buttermilk, hot sauce (if using), salt, and pepper. Ensure all pieces are coated. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. In one shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and pepper. In the second shallow dish, beat the egg.
  3. Remove a piece of chicken from the marinade, letting any excess drip off. Dredge it in the flour mixture, pressing firmly to ensure the chicken is well-coated. Dip it into the beaten egg, then dredge again in the flour mixture, pressing to coat completely. Repeat for all chicken pieces.
  4. Preheat your air fryer to 380°F (190°C) for 5 minutes.
  5. Lightly spray the air fryer basket with cooking oil. Place chicken pieces in the air fryer basket in a single layer, being careful not to overcrowd. Spray the chicken pieces with cooking oil.
  6. Air fry for 10 minutes. Flip the chicken pieces and spray again with cooking oil. Continue air frying for another 10-15 minutes, or until the chicken is cooked through and the skin is golden brown and crispy and an internal temperature of 165°F (74°C).
  7. Remove the chicken from the air fryer and let it rest for 5 minutes before serving.