Air Fryer Buttermilk Fried Chicken
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 640
- Total Fat
- 15 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 185 milligrams
- Sodium
- 541 milligrams
- Carbohydrates
- 76 grams
- Dietary Fiber
- 4 grams
- Sugar
- 2 grams
- Protein
- 46 grams
- Total: 40 min (plus 8 hr marinating)
- Active: 30 min
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.