Air Fryer Fried Chicken
Kamis, 27 Juni 2019
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- 2 lb. bone-in skin-on chicken pieces (mix of cuts)
- 2 c. buttermilk
- 1/2 c. hot sauce
- 3 tsp. kosher salt, divided
- 2 c. all-purpose flour
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. oregano
- 1/2 tsp. freshly ground black pepper
- 1/4 tsp. cayenne pepper
- Trim chicken of excess fat and place in a large bowl. In a medium bowl combine buttermilk, hot sauce, and 2 teaspoons salt.
- Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight.
- In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat.
- Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.
- Repeat with remaining chicken.
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