Ingredients
Equipment
Method
Directions:
- In a large mixing bowl, whisk together the buttermilk, eggs, salt, and black pepper. Add the chicken legs and thighs to the bowl, making sure they are completely submerged in the marinade. Cover and refrigerate for at least 2 hours, or overnight if you want more flavor.
- In a separate bowl, mix together the all-purpose flour, garlic powder, seasoned salt, paprika, onion powder, black pepper, and salt. This will create a flavorful coating for your chicken that will crisp up beautifully in the air fryer.
- Preheat your air fryer to 400°F (200°C). This step is crucial for achieving that irresistible crispiness on your chicken.
- Remove the chicken from the marinade, letting any excess liquid drip off. Dredge each piece of chicken in the seasoned flour mixture, ensuring it’s well-coated. Shake off any excess flour and place the chicken on a plate.
- Spray the chicken pieces lightly with your choice of oil. This will help achieve that golden-brown color as they cook. Arrange the chicken in a single layer in the air fryer basket, making sure not to overcrowd them. Depending on the size of your air fryer, you may need to work in batches.
- Cook the chicken at 400°F (200°C) for about 25-30 minutes, flipping the pieces halfway through. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is beautifully golden and crispy.
- Once cooked, transfer the chicken to a wire rack and let it rest for about 5 minutes before serving. This allows the juices to redistribute, ensuring each bite is succulent.
Notes
- For an extra flavor boost, marinate the chicken overnight.
- Use a meat thermometer to ensure the chicken is cooked through.
- Store leftovers in an airtight container for up to 3 days.