Ingredients:
- 4 bone-in, skin-on chicken pieces (such as drumsticks or thighs)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil mister
Instructions:
- Marinate the Chicken:
- Place the chicken pieces in a bowl and pour the buttermilk over them. Ensure the chicken is fully coated. Cover the bowl and refrigerate for at least 1 hour, but overnight is even better as it helps tenderize the chicken.
- Prepare the Coating:
- In a separate shallow dish, combine the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. Mix well to create the seasoned flour mixture.
- Coat the Chicken:
- Preheat your air fryer to 375°F (190°C).
- Remove each chicken piece from the buttermilk, allowing any excess to drip off.
- Roll the chicken pieces in the seasoned flour mixture, pressing down to ensure the coating adheres well to the chicken.
- Air Fry the Chicken:
- Lightly grease the air fryer basket with cooking spray or an oil mister to prevent sticking.
- Place the coated chicken pieces in a single layer in the air fryer basket, making sure they are not touching. You may need to cook in batches, depending on the size of your air fryer.
- Lightly spray the tops of the chicken pieces with cooking spray to help them become extra crispy.
- Air Fry:
- Cook the chicken at 375°F (190°C) for about 25-30 minutes, flipping the chicken halfway through the cooking time. The chicken should be golden brown and have an internal temperature of at least 165°F (74°C) when done.
- Serve:
- Remove the air-fried chicken from the basket and let it rest for a few minutes before serving. This allows the juices to redistribute and the crust to become even crispier.
- Serve your air fryer fried chicken with your favorite dipping sauces or side dishes.
