Ingredients:

  • 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680 g)
  • 1 cup buttermilk (240 ml)
  • 1 teaspoon salt (5 g)
  • 1 teaspoon black pepper (5 g)
  • 1 cup all-purpose flour (125 g)
  • 1 teaspoon paprika (5 g)
  • 1/2 teaspoon garlic powder (2 g)
  • 1/2 teaspoon onion powder (2 g)
  • 1/2 teaspoon cayenne pepper (optional for heat) (2 g)
  • Cooking spray or a light drizzle of oil

Instructions:

  1. In a large bowl, combine buttermilk, salt, and black pepper. Add chicken thighs and ensure they are fully submerged. Cover and marinate for at least 30 minutes (or up to overnight in the fridge).
  2. In a separate bowl, mix together flour, paprika, garlic powder, onion powder, and cayenne pepper (if using).
  3. Remove chicken from marinade and allow excess to drip off. Dredge chicken thighs in the flour mixture, ensuring an even coating. Press the flour onto the chicken for better adhesion.
  4. Preheat air fryer to 380°F (190°C) for about 5 minutes.
  5. Place chicken in the air fryer basket in a single layer (cook in batches if necessary). Lightly spray or drizzle with oil for extra crispiness. Cook at 380°F (190°C) for about 25 minutes or until golden brown and internal temperature reaches 165°F (74°C).
  6. Allow the chicken to rest for a few minutes before serving. Enjoy with your favorite sides!