Ingredients:

  • 500g (1.1 lb) Boneless, skinless chicken thighs (or 8 small drumsticks, trimmed)
  • 240 ml (1 cup) Full-fat buttermilk
  • 1 tbsp (15 ml) Hot sauce (e.g., Frank's or Tabasco)
  • 1 tsp (5g) Kosher salt (for marinade)
  • 1/2 tsp (2g) Black pepper (for marinade)
  • 175g (1 1/2 cups) All-purpose (plain) flour
  • 60g (1/2 cup) Cornstarch
  • 1 tbsp (15g) Smoked paprika
  • 1 tbsp (15g) Garlic powder
  • 1 tbsp (15g) Onion powder
  • 1 tsp (5g) Dried oregano or thyme
  • 1 tsp (5g) Baking powder
  • 1 tsp (5g) Cayenne pepper (adjust to desired heat)
  • 1 tsp (5g) Fine sea salt (for dredge, plus more for finishing)
  • 1/2 tsp (2g) Freshly cracked black pepper (for dredge)
  • Neutral cooking oil spray (e.g., rapeseed, vegetable, or avocado oil)

Instructions:

  1. Combine Marinade: In a large bowl or zip-top bag, combine the buttermilk, hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir well.
  2. Add Chicken: Place the chicken pieces into the marinade, ensuring they are fully submerged.
  3. Chill: Seal the bag/bowl and refrigerate for a minimum of 2 hours, or up to 4 hours. This is crucial for tenderness.
  4. Prepare the Dredge: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, oregano or thyme, baking powder, cayenne pepper, 1 tsp fine sea salt, and 1/2 tsp black pepper.
  5. Drain Chicken: Remove the chicken from the buttermilk, allowing the excess liquid to drip off slightly, but do not pat dry. The wet surface is needed for coating adhesion.
  6. Coat Thoroughly (The ‘Pat’): Working one piece at a time, press the chicken firmly into the dry dredge mix. Ensure every part is fully covered. Pat the mixture firmly onto the chicken—this is vital for a robust crust.
  7. Rest: Place the coated chicken pieces onto a wire rack set over a tray. Let them rest at room temperature for 15 minutes. This allows the coating to set so it won't crumble off during cooking.
  8. Preheat and Oil: Preheat the air fryer to 200°C (400°F) for 5 minutes. Lightly spray the inside of the air fryer basket with neutral cooking oil.
  9. Load the Basket: Place the coated chicken in a single layer in the air fryer basket, ensuring they do not overlap. Work in batches if necessary.
  10. Spray: Generously spray the top surface of the chicken with neutral oil spray. This mimics the fat needed for the golden, crispy texture.
  11. Cook: Air fry for 10 minutes.
  12. Flip and Cook: Flip the chicken pieces, spray the second side with oil, and continue cooking for another 10 to 15 minutes, until the crust is deep golden brown and crispy.
  13. Check Doneness: Use an instant-read thermometer to ensure the internal temperature of the thickest part of the chicken reaches 74°C (165°F).
  14. Rest: Remove the chicken immediately and let it rest on the wire rack for 5 minutes before serving. Season lightly with extra salt right after removing it from the fryer.