This crunchy and juicy chicken is fantastic. It’s hard to believe that they weren’t deep fried! Chicken thighs take at least 5 minutes longer, especially if they’re larger than the drumsticks.
Prep Time55 minutesmins
Cook Time35 minutesmins
Total Time1 hourhr30 minutesmins
Servings: 4Servings
Calories: 400kcal
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Ingredients
2pounds(907g)bone-in chicken drumsticks or thighs(4 drumsticks or 2 thighs per pound size)
3/4cup(180ml)buttermilk, for soaking
1cup(125g)flour
1teaspoon(5ml)salt, or to taste
1teaspoon(5ml)black pepper
1teaspoon(5ml)paprika
1/2teaspoon(2.5ml)dried oregano or thyme leaves
1/2teaspoon(2.5ml)garlic powder
1/4teaspoon(1.25ml)cayenne or chipotle powder, (optional)
Pat dry the chicken. Soak the chicken in buttermilk for about 30 minutes in the fridge.
While chicken is soaking, whisk together the flour, salt, pepper, paprika, oregano or thyme or oregano, garlic powder, and cayenne or chipotle in a separate bowl. Add the 3 tablespoons of buttermilk and mix together, breaking up the big clumps. The flour mixture will be clumpy but should still be dry-ish. The clumps will create a great texture during frying.
Preheat air fryer at 360°F/182°C for 4 minutes.
Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Generously spray all sides of coated chicken with oil spray right before cooking.
Place the coated chicken in a single later (you’ll need to cook in batches). Make sure chicken is not touching or the coating may flake off when you flip them.
Air Fry at 360°F/182°C for about 25-35 minutes, flipping half way. Chicken thighs need about 5-8 minutes additional cooking time to cook completely through. Lightly spray any dry spots, then continue cooking for the remaining time or until they are crispy brown or until internal temperature of the chicken reaches 165°F/74°C.