Ingredients
4 bone-in chicken thighs
1 cup buttermilk
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon cayenne pepper (optional)
Cooking spray or oil for spraying
Instructions
- In a bowl, mix buttermilk, garlic powder, onion powder, paprika, salt, and black pepper.
- Add chicken thighs, coat well, and refrigerate for at least 1 hour (or overnight for extra flavor).
- In a shallow bowl, combine flour, baking powder, and cayenne pepper (if using).
- Remove chicken from the marinade and dredge in the flour mixture, pressing gently for an even coat.
- Preheat the air fryer to 375°F (190°C).
- Lightly spray the air fryer basket with oil and place the chicken in a single layer.
- Air fry for 25-30 minutes, flipping halfway, until golden brown and crispy. The internal temperature should reach 165°F (74°C).
- Let the chicken rest for a few minutes before serving.
Notes
Extra Crunch: Double-dip in buttermilk before coating in flour.
Boneless Option: Use boneless chicken thighs or breasts; adjust cooking time to 18-20 minutes.
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Air fry at 350°F (175°C) for 5-7 minutes to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: Southern
Nutrition
- Serving Size: 4 servings
- Calories: 320 kcal