- Prep time
- 15 minutes (plus 2 hours marinating) PT0.25M
- Cook time
- 12–16 minutes PT16M
- 4 portions
Want a healthier alternative to oil-based frying? Check out this recipe for air-fried chicken that’s a breeze to make (and to eat)! You can ramp up the spice factor, too, if you so desire, with the optional addition of cayenne.
Pro Tip: You can also try this recipe using chicken tenders and your choice of nut or chickpea crumbs for a fresh twist on a favorite.
- 12 ounces buttermilk
- 2 tablespoons salt, separated
- 2 tablespoons pepper, separated
- 4 chicken thighs
- 4 drumsticks
- 1 cup flour
- Cooking spray
- 2 tablespoons plus ¼ cup cayenne, separated
In a large work bowl, combine the buttermilk, 1 tablespoon salt and 1 tablespoon pepper. Add chicken thighs and drumsticks, and toss to coat evenly. Let marinate for 2 hours.
Preheat air fryer to 350°F. Combine flour, salt and pepper in a work bowl. Dredge each piece of chicken in the seasoned flour until it is well coated, and transfer to a rack.
Spray each piece of chicken with cooking spray until it's saturated. Place chicken pieces into air fryer basket, being sure to not let pieces touch to maintain air circulation. Air fry for 12-16 minutes or until the internal temperature is 170°F. Remove to a rack and let rest for 5 minutes before serving to allow breading to crisp.
For extra heat, add 2 tablespoons cayenne to the buttermilk mixture when starting out, then add the remaining ¼ cup of cayenne into the flour mixture used for dredging.
Techniques used in this recipe:
- dredge: to coat food with a dry ingredient such as flour or bread crumbs.