Air Fryer Fried Chicken

Serves 1
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Directions

  1. 1Combine kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a bowl and mix well to create the seasoning.
  2. 2Combine kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a bowl and mix well to create the seasoning.
  3. 3Combine kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper in a bowl and mix well to create the seasoning.
  4. 4Add half of the seasoning mix directly to the chicken.
  5. 5Add half of the seasoning mix directly to the chicken.
  6. 6Add half of the seasoning mix directly to the chicken.
  7. 7Rub the seasoning into every nook and cranny of the chicken to ensure it sticks.
  8. 8Rub the seasoning into every nook and cranny of the chicken to ensure it sticks.
  9. 9Rub the seasoning into every nook and cranny of the chicken to ensure it sticks.
  10. 10Pour half a cup of buttermilk over the seasoned chicken.
  11. 11Pour half a cup of buttermilk over the seasoned chicken.
  12. 12Pour half a cup of buttermilk over the seasoned chicken.
  13. 13Add a quarter cup of hot sauce to the chicken and buttermilk mixture.
  14. 14Add a quarter cup of hot sauce to the chicken and buttermilk mixture.
  15. 15Add a quarter cup of hot sauce to the chicken and buttermilk mixture.
  16. 16Mix the chicken, buttermilk, and hot sauce thoroughly; the mixture will tenderize the chicken and act as a binder for the dredge.
  17. 17Mix the chicken, buttermilk, and hot sauce thoroughly; the mixture will tenderize the chicken and act as a binder for the dredge.
  18. 18Mix the chicken, buttermilk, and hot sauce thoroughly; the mixture will tenderize the chicken and act as a binder for the dredge.
  19. 19Cover the chicken and marinate for as long as possible, ideally overnight.
  20. 20Cover the chicken and marinate for as long as possible, ideally overnight.
  21. 21Cover the chicken and marinate for as long as possible, ideally overnight.
  22. 22In a separate pan, add flour, cornstarch, baking powder, and the remaining half of the seasoning mix, then combine.
  23. 23In a separate pan, add flour, cornstarch, baking powder, and the remaining half of the seasoning mix, then combine.
  24. 24In a separate pan, add flour, cornstarch, baking powder, and the remaining half of the seasoning mix, then combine.
  25. 25Add a bit of water to the dry batter and mix to create craggily bits.
  26. 26Add a bit of water to the dry batter and mix to create craggily bits.
  27. 27Add a bit of water to the dry batter and mix to create craggily bits.
  28. 28Dredge the marinated chicken in the dry batter until well coated.
  29. 29Dredge the marinated chicken in the dry batter until well coated.
  30. 30Dredge the marinated chicken in the dry batter until well coated.
  31. 31Shake off any excess batter from the chicken.
  32. 32Shake off any excess batter from the chicken.
  33. 33Shake off any excess batter from the chicken.
  34. 34Place the dredged chicken onto a pan.
  35. 35Place the dredged chicken onto a pan.
  36. 36Place the dredged chicken onto a pan.
  37. 37Spray the chicken generously with neutral oil on both sides.
  38. 38Spray the chicken generously with neutral oil on both sides.
  39. 39Spray the chicken generously with neutral oil on both sides.
  40. 40Air fry the chicken at 375°F for 12 minutes.
  41. 41Air fry the chicken at 375°F for 12 minutes.
  42. 42Air fry the chicken at 375°F for 12 minutes.
  43. 43Flip the chicken, spray again with oil, and continue air frying for 6 to 8 minutes.
  44. 44Flip the chicken, spray again with oil, and continue air frying for 6 to 8 minutes.
  45. 45Flip the chicken, spray again with oil, and continue air frying for 6 to 8 minutes.
  46. 46The chicken is done when it is golden brown, crispy, and reads an internal temperature of 165°F.
  47. 47The chicken is done when it is golden brown, crispy, and reads an internal temperature of 165°F.
  48. 48The chicken is done when it is golden brown, crispy, and reads an internal temperature of 165°F.

Ingredients

  • Kosher salt
  • Kosher salt
  • Kosher salt
  • ground black pepper
  • ground black pepper
  • ground black pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • onion powder
  • onion powder
  • onion powder
  • smoked paprika
  • smoked paprika
  • smoked paprika
  • cayenne pepper
  • cayenne pepper
  • cayenne pepper
  • chicken
  • chicken
  • chicken
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.5 cup buttermilk
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • 0.25 cup hot sauce
  • flour
  • flour
  • flour
  • cornstarch
  • cornstarch
  • cornstarch
  • baking powder
  • baking powder
  • baking powder
  • water
  • water
  • water
  • neutral oil
  • neutral oil
  • neutral oil

Equipment

bowlpanair fryer

Tips

  • Marinate the chicken for as long as possible, ideally overnight, for best results.