Ingredients
- 8 pieces bone-in, skin-on chicken (thighs and drumsticks)
- 250 ml buttermilk
- 1 free-range egg
- bsp chipotle hot sauce (Cholula or your favorite)
- 2 cups all-purpose flour
- 2 tsp salt
- 1 tbsp paprika
- tbsp celery salt
- 1 tbsp garlic powder
- 1 tbsp white pepper (or mix white & black)
- 2 tsp ground ginger
- 2 tsp Hot English mustard powder
- Sunflower or canola oil (for brushing)
- Olive oil spray or cooking spray (for basket)
Directions
- Marinate (overnight): Combine buttermilk, egg, and hot sauce. Add chicken and seal in a bag or container. Chill overnight.
- Room temp prep: Take chicken out 1 hour before cooking.
- Mix coating: In a bowl, combine all flour coating ingredients.
- Dredge: Coat chicken in flour mixture. Repeat 2–3 times for an extra crispy crust. Set aside on a lined tray.
- Oil it up: Lightly dab or brush oil on coated chicken.
- Preheat air fryer: Set to 180°C (350°F). Spray basket with oil.
- Cook: Place chicken in the basket. Air fry for 24 minutes, flipping at 12 minutes
- Serve: Once golden and crispy, remove and serve hot with sides.