BUTTERMILK CHICKEN

By Bailey1_

Buttermilk marinade makes the chicken stay juicy and tender. I marinated the chicken thighs overnight, and coated with flavorful breading. Placed in the fryer basket, 8 minutes skin side up, and 10 minutes on second side. The chicken turned out great. Outside is crispy and golden, inside is tender and juicy. My children told me that this air-fried chicken taste better than what they had in most restaurants!

Ingredients

• Seasoned Flour:
• 2 cups buttermilk
• 2 teaspoons salt
• 2 teaspoons black pepper
• 1 teaspoon cayenne pepper ( I used paprika powder)
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika powder
• 1 teaspoon salt

Details

Servings 1
Adapted from littlejoyfactory.blogspot.sg

Preparation

Step 1

Rinse chicken thighs to remove any obvious fat and residue, and pat dry with paper towels.

Toss together chicken pieces, black pepper, paprika and salt in a large bowl to coat. Pour buttermilk over until chicken is coated. Refrigerated for at least 6 hours or overnight.

Preheat airfryer at 180°C

In separate bowl,combine flour, baking powder, paprika and salt and pepper. Remove the chicken 1 piece at a time from the buttermilk and dredge in seasoned flour. Shake off any excess flour and transfer to a plate.

Arrange chicken one layer on the fryer basket, skin side up*, and slide the basket into the airfryer. Set timer and air fry for 8 minutes. Pull out the tray, turn chicken pieces over, and set timer for another 10 minutes.

Allow to drain on paper towels and serve.

Place the chicken pieces with skin side up first is to prevent the skin from sticking to the basket when flip over the chicken.