Ingredients
Scale
- 2 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, and breasts)
- 2 cups buttermilk
- 1–2 tablespoons hot sauce
- 1 ½ cups all-purpose flour
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- Cooking spray
Instructions
- In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces, making sure they are fully submerged. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- In a separate large bowl, whisk together the flour, paprika, garlic powder, onion powder, thyme, oregano, salt, pepper, and cayenne pepper (if using).
- Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. One at a time, dredge each piece of chicken in the flour mixture, pressing firmly to ensure it is fully coated. Shake off any excess flour.
- Preheat your air fryer to 380°F (190°C). Lightly grease the air fryer basket with cooking spray. Place the chicken pieces in the air fryer basket in a single layer, making sure not to overcrowd. Cook for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The skin should be golden brown and crispy.
- Once the chicken is cooked, let it rest for a few minutes before serving. Serve immediately and enjoy!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Air Fryer
- Cuisine: American
Nutrition
- Calories: 450-550 kcal
- Sugar: 5g
- Fat: 25g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g