Air Fryer Fried Chicken
This Southern Air Fried Chicken is just as tasty and crunchy as its oil-fried cousin. All the taste without the guilt.
Calories per serving: 377kcal
Ingredients
- 2 pounds (907.18 g) chicken thighs, bone-in skin-on
~~ -- Marinade -- ~~
- 2 cups (480 g) buttermilk
- 1 teaspoon (1 teaspoon) *poultry seasoning, freeze-dried
- ½ teaspoon (0.5 teaspoon) sage
- ½ teaspoon (0.5 teaspoon) thyme
- 1 teaspoon (1 teaspoon) garlic powder
- 1 teaspoon (1 teaspoon) onion powder
- ½ teaspoon (0.5 teaspoon) white pepper
- 1 tablespoon (1 tablespoon) paprika
- ½ teaspoon (0.5 teaspoon) black pepper, freshly cracked
- 1 teaspoon (1 teaspoon) Aleppo pepper
- 1 teaspoon (1 teaspoon) basil, fresh leaves
- 2 tablespoon (2 tablespoon) lemon juice
~~ -- Coating -- ~~
1 teaspoon (1 teaspoon) Boswell Seasoned Salt- 1 teaspoon (1 teaspoon) *Poultry seasoning, freeze-dried
- 1 teaspoon (1 teaspoon) Sunny Paris
- 1 teaspoon (1 teaspoon) Aleppo pepper
- 2 cups (250 g) *All purpose flour
Instructions
- Mise en place
- To make the marinade, mix the spices together. Put the buttermilk in a large bowl.
- Add the spices and lemon to the buttermilk. Mix thoroughly.
- Add the chicken. to the marinade and refrigerate from 2 hours to overnight.
- After the chicken has been marinated, prepare the coating.
- Mix the seasonings with the flour.
- Put the coating into a large disposable bag. A grocery bag, paper or plastic, does a fine job.
- Add the chicken pieces to the coating. Close the bag and shake it to distribute the coating on the chicken.
- Put the chicken on the rack of your air fryer.
- Set the air fryer to 380 for 22 minutes.
- Use an instant-read thermometer to test that the chicken is 165. Continue to cook for 5-minute increments until it reaches the proper temperature.
Notes
The weight and servings are approximate. Some chickens are bigger than others and some people are hungrier than others. You will know best.
Scan for full nutrition info and step-by-step photos.
