Ingredients:

  • 2 cups (473 ml) buttermilk
  • 1 tablespoon (15 ml) hot sauce (e.g., Frank's RedHot, Tabasco)
  • 1 teaspoon (5 ml) salt
  • 1/2 teaspoon (2.5 ml) black pepper
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) paprika
  • 1.5 lbs (680g) bone-in, skin-on chicken pieces (e.g., drumsticks, thighs, wings)
  • 1 1/2 cups (192g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 teaspoon (5 ml) salt
  • 1 teaspoon (5 ml) black pepper
  • 1 teaspoon (5 ml) paprika
  • 1 teaspoon (5 ml) garlic powder
  • 1/2 teaspoon (2.5 ml) onion powder
  • 1/2 teaspoon (2.5 ml) dried thyme
  • 1/2 teaspoon (2.5 ml) dried oregano
  • 1/4 teaspoon (1.25 ml) cayenne pepper (optional, for heat)
  • 2 tablespoons (30 ml) olive oil or avocado oil

Instructions:

  1. In a large bowl or ziplock bag, combine buttermilk, hot sauce, salt, pepper, garlic powder, and paprika. Add chicken pieces, ensuring they are fully submerged. Marinate in the refrigerator for at least 1 hour, or up to 24 hours.
  2. In the first shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, thyme, oregano, and cayenne pepper (if using).
  3. Remove chicken from the marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing to ensure it adheres. Double dip for extra crispiness.
  4. Preheat your air fryer to 380°F (190°C).
  5. Arrange chicken pieces in the air fryer basket in a single layer, being careful not to overcrowd. Spritz the chicken generously with olive oil or avocado oil.
  6. Air fry for 10-12 minutes, then flip the chicken and spritz with more oil. Continue cooking for another 10-13 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. Check with a meat thermometer inserted into the thickest part of the chicken, avoiding the bone.
  7. Let the chicken rest for a few minutes before serving.