Air Fryer Fried Chicken

It’s a revelation to make fried chicken in an air fryer. Without doing all the procedures involved in deep-frying, you can still get a crispy top and juicy within. Extra flavour can be added by soaking in seasoned buttermilk for as little as one hour, although overnight is preferable. We cook the chicken in stages due to the conventional air fryer’s capacity. If you would like to serve the first batch hot right away, you can reheat it in an oven set to 250 degrees for ten minutes.

Ingredients For Air Fryer Fried Chicken

1. Three cups of buttermilk
2. Six peeled and smashed garlic cloves
3. freshly ground black pepper and kosher salt
4. Six 2 pound bone-in, skin-on chicken thighs
5. Six chicken drumsticks, or roughly two pounds
6. Two cups of all-purpose flour
7. Two tsp of paprika
8. one tsp powdered garlic
9. One tsp powdered onion
10. Cooking spray with olive oil for the chicken

Instruction For Air Fryer Fried Chicken

1. Put the garlic, buttermilk, 1 tablespoon salt, and 2 tablespoons pepper in a big plastic bag or container that can be sealed. After adding the chicken pieces, close the bag, turn it once or twice, and refrigerate for at least one hour and up to overnight.
2. In a shallow basin or plate, mix the flour, paprika, onion and garlic powders, 1 tablespoon salt, and 1 teaspoon pepper when the chicken is ready to cook. Using a fork, thoroughly stir to mix. Pour two to three teaspoons of the bag’s buttermilk mixture onto the flour, then give it a good shake to distribute tiny lumps throughout.
3. Chicken should be taken out of the marinade. Warm up a 3.5-quart air fryer to a temperature of 360°F.
4. Shake off excess flour after dredging three thighs and three drumsticks in the mixture. Tightly pack the pieces, skin-side up, into the air fryer basket that has been preheated. After liberally misting the chicken with olive oil cooking spray, let it air fry for about 27 minutes, or until the chicken is thoroughly cooked and the crust is crisp and deeply brown. Midway through, check on the chicken and flip only the drumsticks, adding extra frying spray to any areas that still appear floury.
5. Once the chicken is cooked, take it out of the air fryer and give it a quick sprinkle of salt. With the remaining chicken, repeat the dredging and air-frying steps. Before serving, reheat the first batch for ten minutes at 250 degrees Fahrenheit in the oven, if preferred.