Ingredients:

  • 4 cups (950ml) cold water
  • 1/4 cup (55g) kosher salt
  • 2 tablespoons (25g) sugar
  • 1 tablespoon (10g) black peppercorns, crushed
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) hot sauce (like Tabasco)
  • 3 lbs (1.3kg) bone-in, skin-on chicken pieces (thighs, drumsticks, breasts cut in half)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 2 teaspoons (10g) smoked paprika
  • 1 teaspoon (5g) garlic powder
  • 1 teaspoon (5g) onion powder
  • 1 teaspoon (5g) dried thyme
  • 1/2 teaspoon (2.5g) cayenne pepper (optional, for a kick!)
  • 1 teaspoon (5g) Salt
  • 1/2 teaspoon (2.5g) black pepper
  • 2 large eggs
  • 1/4 cup (60ml) milk or buttermilk
  • Cooking spray (high heat)

Instructions:

  1. Combine brine ingredients in a large bowl. Add chicken, ensuring it's fully submerged. Cover and refrigerate for at least 2 hours, or up to 4 hours.
  2. In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne pepper (if using), salt, and pepper.
  3. In another shallow dish, whisk together eggs and milk/buttermilk.
  4. Remove chicken from brine and pat dry with paper towels. Dredge each piece in the flour mixture, then dip into the egg wash, and then dredge again in the flour mixture, pressing firmly to coat evenly.
  5. Preheat the Ninja Air Fryer to 375°F (190°C). Spray the air fryer basket with cooking spray. Arrange chicken pieces in a single layer in the basket, being careful not to overcrowd. Spray the chicken generously with cooking spray.
  6. Cook for 12-15 minutes, then flip the chicken and spray again with cooking spray. Cook for another 12-15 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (74°C).
  7. Let the chicken rest for 5-10 minutes before serving.