Ingredients:
- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil for coating the chicken
Instructions:
- Marinate the chicken: Place the chicken pieces in a bowl and pour the buttermilk over them. Make sure they are well-coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results. This step helps tenderize the chicken and adds flavor.
- Prepare the coating: In a separate bowl, combine the flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
- Coat the chicken: Preheat your air fryer to 375°F (190°C). Remove the chicken from the buttermilk, allowing any excess to drip off. Then, one by one, coat each piece of chicken with the flour mixture. Be sure to press the flour mixture onto the chicken to create a thick coating.
- Preheat and grease the air fryer basket: Before placing the chicken in the air fryer, lightly coat the air fryer basket with cooking spray or a brush of oil to prevent sticking.
- Air fry the chicken: Place the coated chicken pieces in the preheated air fryer basket in a single layer, leaving some space between each piece. Depending on the size of your air fryer, you may need to cook the chicken in batches. Spray the top of the chicken pieces with a little more cooking spray.
- Cook the chicken: Set the air fryer to 375°F (190°C) and cook the chicken for 25-30 minutes, flipping the pieces halfway through the cooking time. The exact cooking time may vary depending on the size and type of your air fryer, so use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
- Serve: Once the chicken is crispy and cooked through, remove it from the air fryer and let it rest for a few minutes before serving.
