Ingredients:
- 1 lb (450g) boneless, skinless chicken thighs or breasts, cut into even pieces
- 1 cup (240ml) buttermilk
- 1 tablespoon (15ml) hot sauce (e.g., Frank's RedHot)
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) black pepper
- 1/2 teaspoon (2.5ml) garlic powder
- 1 cup (120g) all-purpose flour
- 1/4 cup (30g) cornstarch
- 1 tablespoon (15ml) paprika
- 1 teaspoon (5ml) garlic powder
- 1 teaspoon (5ml) onion powder
- 1 teaspoon (5ml) dried thyme
- 1 teaspoon (5ml) salt
- 1/2 teaspoon (2.5ml) black pepper
- 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
- 2 large eggs, beaten
- 2 tablespoons (30ml) milk
- Cooking spray (e.g., olive oil or avocado oil)
Instructions:
- Brine the Chicken: Combine buttermilk, hot sauce, salt, pepper, and garlic powder in a bowl. Add chicken, ensuring it's fully submerged. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
- Prepare the Breading Station: In one shallow bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne pepper (if using). In another bowl, whisk together eggs and milk.
- Bread the Chicken: Remove chicken from the buttermilk marinade, allowing excess to drip off. Dip each piece in the flour mixture, ensuring it's fully coated. Then, dip in the egg mixture, followed by another coating of the flour mixture, pressing gently to adhere.
- Preheat Air Fryer: Preheat your air fryer to 380°F (190°C) for 5 minutes.
- Air Fry the Chicken: Spray the air fryer basket with cooking spray. Place the breaded chicken pieces in the air fryer basket in a single layer, ensuring they are not overcrowded. Spray the chicken pieces lightly with cooking spray.
- Cook the Chicken: Air fry for 10-12 minutes, then flip the chicken pieces and spray again with cooking spray. Continue air frying for another 10-13 minutes, or until the chicken is golden brown, crispy, and the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for a few minutes before serving.