Crispiest Air Fried Chicken | Cooking with Cosori

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt adds tanginess with fewer calories.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot powder is a natural thickener with similar properties.

oil spray

🥗Healthier: olive oil spray

💰Cheaper: cooking oil

Olive oil adds healthy fats while maintaining crispiness.

Salt chicken pieces and let sit at room temperature for 30 minutes.

Combine 2 cups of buttermilk, 1 egg, 1 egg white, 2 ounces of vodka, hot sauce, 2 bay leaves, fresh thyme, black pepper, and salt in a bowl and whisk together.

Add chicken pieces to the marinade and let sit in the refrigerator for 2.5 to 3 hours or overnight.

In a separate bowl, mix 1 cup of flour, 1 cup of cornstarch, 1 teaspoon of baking powder, 1 tablespoon of garlic powder, 1 tablespoon of onion powder, 1 tablespoon of paprika, 2 teaspoons of cayenne pepper, 2 teaspoons of chili powder, 1 tablespoon of dried oregano, 1 tablespoon of dried thyme, 1 tablespoon of kosher salt, and 1 tablespoon of ground black pepper until evenly distributed.

Drain excess buttermilk from chicken using a strainer or wire rack.

Bread chicken pieces in the flour mixture, ensuring even coverage and tapping off excess flour.

Let breaded chicken sit at room temperature for another 30 minutes.

Preheat air fryer to 380°F (193°C) for 5 minutes.

Place chicken in air fryer skin side down, ensuring not to overcrowd the basket.

Air fry chicken for 12 minutes at 380°F (193°C).

After 12 minutes, spray any floury parts with grape seed oil, flip chicken, and air fry for an additional 8 minutes at 380°F (193°C).

Check internal temperature of chicken, ensuring it reaches 165°F (74°C).

Let chicken rest before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens