Southern-Style Buttermilk Fried Chicken
A true classic made lighter. A tangy buttermilk marinade ensures incredibly juicy chicken, while the seasoned flour coating air-fries to a golden, rustic crunch.
Southern-Style Buttermilk Fried Chicken
A true classic made lighter. A tangy buttermilk marinade ensures incredibly juicy chicken, while the seasoned flour coating air-fries to a golden, rustic crunch.
Ingredients
- 2 chicken drumsticks
- 2 bone-in, skin-on chicken thighs
- 6.75 fl oz buttermilk
- 5.3 oz all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sweet paprika
- Salt and black pepper to taste
- Non-stick cooking spray
Instructions
Submerge chicken pieces in buttermilk. Marinate in the refrigerator for a minimum of 1.5 hours.
In a shallow dish, combine flour, garlic powder, onion powder, paprika, salt, and pepper.
Remove chicken from marinade, allowing excess to drip off. Dredge each piece in the seasoned flour, pressing firmly to ensure a complete and even coating.
Place coated chicken on a wire rack. Let rest for 15 minutes to allow the coating to set.
Preheat the air fryer to 383°F.
Arrange chicken pieces in a single layer in the basket. Spray all surfaces generously with cooking spray until no dry flour is visible.
Cook for 25 minutes. At the halfway point, flip the chicken pieces. Apply additional cooking spray to any dry flour spots.
Nutrition Facts
Amount per 1 servingChef's Tip
"For optimal browning, apply additional cooking spray to any visible dry flour spots during the cooking process. If buttermilk is unavailable, substitute with an equal amount of milk mixed with 1 tablespoon of lemon juice."