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

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.

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.