Ingredients:

  • 4 cups (950ml) water
  • 1/4 cup (50g) kosher salt
  • 2 tablespoons (24g) granulated sugar
  • 1 tablespoon (6g) smoked paprika
  • 1 teaspoon (3g) garlic powder
  • 1/2 teaspoon (1.5g) black pepper
  • 4 bone-in, skin-on chicken pieces (e.g., drumsticks, thighs - about 600g total)
  • 1 1/2 cups (180g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 teaspoons (6g) baking powder
  • 1 tablespoon (12g) smoked paprika
  • 2 teaspoons (6g) garlic powder
  • 1 teaspoon (3g) onion powder
  • 1 teaspoon (3g) dried thyme
  • 1/2 teaspoon (1.5g) cayenne pepper (optional)
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (3g) ground black pepper
  • 2 large eggs
  • 1/2 cup (120ml) milk (whole or 2%)
  • 2 tablespoons (30ml) olive oil or avocado oil
  • Cooking spray

Instructions:

  1. Combine brine ingredients in a bowl. Submerge chicken pieces in the brine. Cover and refrigerate for at least 2 hours, preferably 4-6 (or even overnight).
  2. In one shallow dish, whisk together the flour, cornstarch, baking powder, paprika, garlic powder, onion powder, thyme, cayenne (if using), salt, and pepper. In another shallow dish, whisk together the eggs and milk.
  3. Remove chicken from brine and pat dry thoroughly with paper towels. Dip each piece of chicken in the flour mixture, ensuring it's fully coated. Then, dip in the egg wash, letting excess drip off. Finally, dredge again in the flour mixture, pressing firmly to ensure the breading adheres.
  4. Preheat air fryer to 380°F (190°C). Lightly spray the air fryer basket with cooking spray.
  5. Brush each piece of breaded chicken with olive oil. Place chicken in the air fryer basket in a single layer, being careful not to overcrowd (you may need to cook in batches). Cook for 10 minutes. Flip the chicken and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the meat and the skin is golden brown and crispy.
  6. Let the chicken rest for 5 minutes before serving.