Ingredients:

  • 4 cups (950ml) cold water
  • 1/4 cup (55g) kosher salt
  • 2 tablespoons (30g) granulated sugar
  • 1 tablespoon (5g) black peppercorns, lightly crushed
  • 2 cloves garlic, lightly crushed
  • 1 teaspoon (2g) hot sauce (such as Tabasco or Frank's RedHot)
  • 4 bone-in, skin-on chicken pieces (thighs and drumsticks recommended; approx. 2.5-3 lbs/ 1.1 - 1.4kg)
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 2 tablespoons (30ml) buttermilk (or milk mixed with 1/2 tablespoon lemon juice or vinegar)
  • 2 large eggs
  • 2 teaspoons (4g) paprika
  • 1 teaspoon (2g) garlic powder
  • 1 teaspoon (2g) onion powder
  • 1 teaspoon (2g) dried thyme
  • 1 teaspoon (2g) dried oregano
  • 1/2 teaspoon (1g) cayenne pepper (optional, for a bit of kick)
  • 1 teaspoon (6g) salt
  • 1/2 teaspoon (3g) ground black pepper
  • 2 tablespoons vegetable oil, canola oil or avocado oil

Instructions:

  1. Prepare the Brine: Combine all brine ingredients in a large bowl. Stir until salt and sugar are dissolved.
  2. Brine the Chicken: Submerge chicken pieces in the brine. Cover and refrigerate for at least 2 hours, or preferably overnight.
  3. Prepare the Breading Station: Whisk eggs and buttermilk in one shallow dish. In another, combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper (if using), salt, and pepper. Add the oil to the dry ingredients and rub with fingers to create small clumps. This will give the chicken a textured crust.
  4. Bread the Chicken: Remove chicken from brine and pat dry thoroughly with paper towels. Dredge each piece of chicken in the flour mixture, then dip in the egg mixture, then dredge again in the flour mixture, pressing to adhere. Let the chicken rest 10-15 minutes to help the breading set.
  5. Air Fry the Chicken: Preheat airfryer to 375°F (190°C). Lightly spray the air fryer basket with cooking spray. Place chicken pieces in a single layer in the air fryer basket (do not overcrowd; cook in batches if necessary). Air fry for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and crispy. Check temperature with a meat thermometer inserted into the thickest part of the chicken (avoiding the bone).