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Air-Fryer Buttermilk Chicken Thighs
Andre Lewis

Air-Fryer Buttermilk Chicken Thighs

Air-fryer chicken needs a thinner flour coat than deep-fried chicken or dry pockets survive the whole cook. A measured oil spray isn't cheating; it is what turns the flour into crust. Boneless thighs give enough fat to stay juicy while the machine blasts the outside.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 lbs boneless skinless chicken thighs
  • 1 1/2 cups cultured buttermilk
  • 1 tsp kosher salt divided
  • 1 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp ground black pepper
  • 2 tbsp canola oil in a spray bottle

Method
 

  1. Marinate the thighs with the buttermilk and 1/2 teaspoon salt for 1 to 6 hours in the refrigerator.
  2. Preheat the air fryer to 380°F for 4 minutes and combine the flour, cornstarch, paprika, garlic powder, pepper and remaining salt.
  3. Shake excess buttermilk from the thighs and press them into a single thin coat of flour mixture.
  4. Arrange half the thighs in the basket without overlap and spray every visible dry flour patch with oil.
  5. Air-fry for 9 minutes, turn, spray any new dry patches and cook for 7 to 9 minutes more.
  6. Remove the thighs when the coating is crisp and each thickest piece reaches at least 165°F.
  7. Rest for 5 minutes and repeat with the remaining chicken after reheating the empty fryer for 2 minutes.