Air Fryer Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Used for marinating the chicken to make it tender and flavorful.

All-purpose flour: Forms the base of the crispy coating.

Paprika: Adds a mild, smoky flavor and a bit of color to the coating.

Garlic powder: Enhances the savory taste of the chicken.

Onion powder: Adds a subtle sweetness and depth of flavor.

Salt: Essential for seasoning the chicken.

Black pepper: Adds a touch of heat and enhances the overall flavor.

Olive oil spray: Helps to crisp up the coating in the air fryer.

To ensure a crispy coating, make sure to shake off any excess flour before placing the chicken in the air fryer. This helps the buttermilk and flour mixture adhere better, resulting in a more even and crunchy texture.

• chicken thighs - Substitute with chicken drumsticks: Both cuts are bone-in and skin-on, providing similar moisture and flavor.

• buttermilk - Substitute with plain yogurt: Yogurt has a similar tangy flavor and acidity, which helps tenderize the chicken.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber.

• paprika - Substitute with smoked paprika: Smoked paprika adds a smoky depth of flavor while maintaining the same color and mild heat.

• garlic powder - Substitute with granulated garlic: Granulated garlic provides a similar flavor and texture.

• onion powder - Substitute with dried minced onion: Dried minced onion offers a similar onion flavor with a slightly different texture.

• salt - Substitute with sea salt: Sea salt provides the same salty flavor with a slightly different mineral content.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• olive oil spray - Substitute with canola oil spray: Canola oil spray has a neutral flavor and a high smoke point, making it suitable for air frying.

• Allow the fried chicken to cool completely before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the chicken in an airtight container. Store in the refrigerator for up to 3-4 days.

• To freeze, wrap each piece of chicken individually in aluminum foil or plastic wrap. This helps maintain the chicken's crispiness.

• Place the wrapped chicken pieces in a freezer-safe bag or container. Label with the date to keep track of freshness.

• For best results, consume frozen chicken within 2-3 months. This ensures optimal flavor and texture.

• When ready to reheat, thaw the chicken in the refrigerator overnight. This gradual thawing helps maintain the chicken's quality.

• Preheat your air fryer to 375°F (190°C) for reheating. This helps restore the chicken's crispy exterior.

• Reheat the chicken in the air fryer for 5-7 minutes, flipping halfway through. Ensure the chicken is heated through to an internal temperature of 165°F (74°C).

• For added crispiness, lightly spray the chicken with olive oil spray before reheating. This helps achieve a freshly fried texture.

• Preheat your air fryer to 350°F (175°C). Place the leftover buttermilk fried chicken in the basket, ensuring the pieces do not overlap. Heat for 5-7 minutes, flipping halfway through, until the chicken is crispy and heated through.
• For oven reheating, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the skin.
• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking and turning the chicken halfway through. Note that this method may not keep the chicken as crispy.
• For stovetop reheating, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping occasionally, until the chicken is warmed through and the skin is crispy.

• Air fryer: This is the main appliance used to cook the chicken, giving it a crispy texture without deep frying.

• Mixing bowl: Used to combine the flour and spices for dredging the chicken.

• Tongs: Handy for flipping the chicken halfway through the cooking process.

• Measuring cups: Essential for accurately measuring the buttermilk and flour.

• Measuring spoons: Used to measure out the paprika, garlic powder, onion powder, salt, and black pepper.

• Olive oil spray bottle: Used to evenly coat the chicken with olive oil spray before air frying.

• Plate: Useful for holding the dredged chicken before it goes into the air fryer.

• Whisk: Helps to mix the flour and spices thoroughly.

• Marinating container: A container or resealable plastic bag to marinate the chicken in buttermilk.

Marinate ahead: Marinate the chicken in buttermilk the night before to save time on the day of cooking.

Pre-mix coating: Combine the flour and spices in advance and store in an airtight container.

Use parchment paper: Line the air fryer basket with parchment paper for easy cleanup.

Batch cooking: Cook multiple batches of chicken at once if your air fryer has enough space.

Quick spray: Use a spray bottle for the olive oil to ensure even coating without wasting time.