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1. In a large mixing bowl, whisk together the buttermilk and hot sauce, if using. Season the chicken pieces with salt and pepper, and then immerse them in the buttermilk mixture. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor penetration).
2. Preheat your air fryer to 380°F (193°C). In a shallow dish, combine flour, paprika, garlic powder, onion powder, dried thyme, and additional salt and pepper. Mix well.
3. Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour, ensuring it’s completely coated. Shake off any excess flour.
4. Spray the air fryer basket with non-stick cooking spray, and then place the chicken pieces in the basket in a single layer, making sure they do not touch. You may need to work in batches depending on the size of your air fryer.
5. Spray the top of the chicken with a light coat of non-stick cooking spray. This helps achieve that desirable golden color and crispness.
6. Cook for 10 minutes then turn the chicken pieces over, spray the tops again with the cooking spray, and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the outside is golden and crispy.
7. Let the chicken rest for about 5 minutes before serving; this helps to redistribute the juices, keeping the meat moist.
Variations & Tips
– For an extra crisp coating, you can double-dredge the chicken by dipping it back into the buttermilk and flour mixture a second time.
– Consider adding different spices to the flour mixture to change up the flavor profile. A pinch of cayenne pepper adds heat, while a bit of dried sage can give an earthy note.
– To ensure even cooking and a crisp exterior, avoid overcrowding the chicken in the air fryer. Air flow is key in air frying cooking technique.
– Leftovers store well in the refrigerator and can be reheated in the air fryer for a few minutes to maintain crispiness.
Enjoy the crunch and comfort of this Southern staple, made a little lighter in your handy air fryer.
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