Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs (about 6 medium-sized)
  • 1 cup (240ml) buttermilk
  • 1 tablespoon hot sauce (such as Frank's RedHot)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 cups (190g) all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional, for heat)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil

Instructions:

  1. In a bowl, combine buttermilk, hot sauce, salt, and pepper. Add chicken thighs and ensure they are fully coated. Marinate for at least 20 minutes (or up to 4 hours) in the refrigerator.
  2. In a separate shallow bowl or plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and pepper.
  3. Remove chicken from the buttermilk mixture, letting any excess drip off. Dredge each thigh in the flour mixture, pressing firmly to ensure the chicken is fully coated. Double dip for a thicker crust: dredge in flour, back into buttermilk, then flour again for extra crispy skin, if desired.
  4. Preheat your air fryer to 375°F (190°C) for 5 minutes. Lightly brush or spray the air fryer basket with vegetable oil.
  5. Place chicken thighs in the air fryer basket in a single layer, ensuring they are not overcrowded (cook in batches if necessary).
  6. Cook for 10 minutes, then flip the chicken and continue cooking for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. Check the internal temperature with a meat thermometer at the thickest part of the thigh.
  7. Let the chicken rest for 5 minutes before serving.