Name: Air Fryer Buttermilk Fried Chicken
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 3 cups low-fat buttermilk; 2 tablespoons Dijon mustard; 1 teaspoon cayenne pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; Kosher salt and freshly ground pepper; 4 each skin-on, bone-in chicken thighs and drumsticks; 2 tablespoons chopped fresh thyme, plus 6 sprigs; 3 cups all-purpose flour; 2 1/2 teaspoons sweet paprika; 1 teaspoon dried oregano; Cooking spray; Prepared potato salad and cornbread, for serving

Directions

Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight.
Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture.
Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate.
Preheat a 6-quart air fryer to 375˚ F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread.

Photograph by Andrew Purcell

Air Fryer Buttermilk Fried Chicken

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