Ingredients:

  • 1 cup buttermilk
  • 1 tbsp hot sauce
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups all-purpose flour
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 tbsp neutral oil spray

Instructions:

  1. Combine buttermilk, hot sauce, salt, and pepper in a bowl. Submerge the chicken pieces completely and soak in the refrigerator for 10 minutes to 2 hours.
  2. In a second bowl, whisk together the all-purpose flour, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  3. Lift a piece of chicken from the buttermilk, let the excess drip off, and press it firmly into the seasoned flour.
  4. For an extra-thick crust, dip the floured chicken back into the buttermilk and then into the seasoned flour a second time, ensuring full coverage.
  5. Preheat the air fryer to 380°F (193°C) and arrange the chicken in a single layer in the basket.
  6. Spray the tops of the chicken generously with neutral oil spray until no raw flour is visible.
  7. Air fry for 20–25 minutes, flipping the pieces halfway through and spraying the second side with oil.
  8. Cook until the internal temperature reaches 165°F (74°C) and the crust is deep golden brown.