Amazing Buttermilk Air Fried Chicken Food

AIR FRYER FRIED CHICKEN

Steps:

• Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
• When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
• Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
• Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
• When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

AIR FRYER FRIED CHICKEN

Steps:

• Trim chicken of any excess fat. Place in a large bowl. Add buttermilk and make sure all pieces are coated. Cover bowl with saran wrap and refrigerate at least 30 minutes (up to 8 hours).
• In a bowl combine the breading ingredients: flour, breadcrumbs, Parmesan cheese and seasoning.
• Lightly spray your air fryer basket with cooking spray. Preheat air fryer to 380 degrees F, for 3 minutes.
• Shake off excess of buttermilk of each chicken pieces and dip in breading mixture. Make sure it is well coated.
• Place chicken thighs in air fryer, do not stack. Close air fryer, set timer to 25 minutes.
• Check the internal temperature of each chicken piece (it should be at least 180 degrees F). Cook for a few more minutes if needed.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
• Preheat an air fryer to 380 degrees F (190 degrees C).
• Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
• Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
• Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

CRISPIEST AIR FRYER SOUTHERN FRIED CHICKEN RECIPE WITH BUTTERMILK

Steps:

• Season Chicken with cornstarch, cayenne pepper, onion powder, garlic powder, kosher salt, freshly cracked black pepper, dried thyme, and dried Oregano. Use your hands or a kitchen tong to coat each chicken piece with the spices.
• Now pour the buttermilk and hot sauce on the chicken. Coat your chicken pieces with buttermilk and hot sauce. Now again dredge your chicken into all-purpose flour.
• Now pop it in the freezer for about 45-minutes to 1-hour. This time will help the breading set onto the chicken.
• Grease the pan of the air-fryer with cooking spray or brush with vegetable oil generously. Also, brush oil on chicken pieces. Don't leave any dry spot on the chicken with flour.Add them in the air-fryer. Preheat your air-fryer at 350F OR 180C for 3-minutes. Now, cook these chicken pieces at 350F for 20-minutes.Don't keep them too close to each other. Leave some space for the air to circulate in the air-fryer. Check at the 12-minute mark and use a kitchen tong to turn it over. Make sure you don't disturb the breading on the chicken. So do it delicately. Check the temperature of the chicken with a meat thermometer. If it reaches an internal temperature of 165F then it's done. If not, then continue to cook it for another 10-15 minutes. Timing will vary depending upon your Air-Fryer.
• Once they are done, let them cool down a bit. Serve with some hot sauce or mayonnaise or ketchup. I also like to squeeze some lemon juice on my chicken pieces for that extra juiciness.

FRIED CHICKEN

Steps:

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside.
• Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F.
• In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside.
• Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk.
• Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture.
• Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture.
• Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil.
• Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing.
• When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes.
• After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.)
• Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving.

BUTTERMILK FRIED CHICKEN

Steps:

• Toss the chicken, buttermilk and 1 teaspoon salt in a bowl. Cover and refrigerate, 1 hour.
• Heat 1 inch of vegetable oil in a large deep skillet over medium-high heat until a deep-fry thermometer registers 360.
• Mix the flour, paprika, 1/4 teaspoon pepper and the garlic powder in a shallow bowl. Remove the dark meat from the buttermilk, shake off the excess and roll in the flour mixture. Shake off the excess flour, place in the hot oil and fry, turning occasionally, until golden brown and cooked through, about 15 minutes (adjust the heat as needed). Drain on paper towels.
• Reheat the oil to 360 degrees F. Repeat with the chicken breasts and wings, frying for about 15 minutes. Serve hot or at room temperature.

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

AIR FRYER ROAST CHICKEN

Steps:

• Preheat air fryer to 400°F (200°C).
• Pat chicken dry. Drizzle with olive oil, and season with salt and pepper. Rub seasoning into the chicken including inside the cavity.
• Place chicken in air fryer basket chicken breast side down [Note 1].
• Turn the air fryer down to 360°F/ 180°C, and cook the chicken for 25 minutes.
• When the time is up, carefully flip the chicken over and air fry for another 25-30 minutes until it is golden brown and at least 165°F/ 74°C in the center of the thickest part [Note 2].
• Remove chicken from the air fryer to a plate or cutting board. Cover with foil and let it rest for at least 10 minutes before carving and serving.

CRISPY PARMESAN BUTTERMILK CHICKEN TENDERS (BAKED AND AIR FRYER)

Steps:

• Use a chef's knife to trim the fat from the chicken breasts and cut into tenders, about 5 per breast. Tap the thicker parts of the tenders with the flat part of the knife to even the thickness, about 1/2 inch at most.
• In a bowl or jar with a fitted lid, combine the buttermilk with half of the Worcestershire sauce, and half of the salt and pepper and paprika. Add to a gallon freezer bag with the chicken and refrigerate for at least 6 hours or up to overnight.
• Melt the butter in a small saucepan over medium heat, watching closely as the butter melts and begins to foam and changes to a golden color with a nutty aroma. Remove the browned butter from the heat and let cook slightly.
• Combine the panko and the butter on a plate, tossing until well combined, then add the Parmesan cheese and toss. In a shallow bowl, whisk the eggs with the remaining Worcestershire sauce. On another plate, toss the flour with the remaining salt, pepper and smoked paprika.
• Drain the chicken and discard the buttermilk. Using tongs, work with one tender at a time and dredge the chicken through the flour to coat, then the egg, and then the panko.

AIR FRYER BUTTERMILK "FRIED" CHICKEN

Steps:

• Pat dry the chicken. Soak the chicken in buttermilk for about 30 minutes in the fridge.
• While chicken is soaking, whisk together the flour, salt, pepper, paprika, oregano or thyme or oregano, garlic powder, and cayenne or chipotle in a separate bowl. Add the 3 tablespoons of buttermilk and mix together, breaking up the big clumps. The flour mixture will be clumpy but should still be dry-ish. The clumps will create a great texture during frying.
• Preheat air fryer at 360°F/182°C for 4 minutes.
• Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Generously spray all sides of coated chicken with oil spray right before cooking.
• Spray air fryer with oil or place an air fryer perforated parchment sheet or perforated silicone mat in the bottom of the air fryer basket.
• Place the coated chicken in a single later (you'll need to cook in batches). Make sure chicken is not touching or the coating may flake off when you flip them.
• Air Fry at 360°F/182°C for about 25-35 minutes, flipping half way. Chicken thighs need about 5-8 minutes additional cooking time to cook completely through. Lightly spray any dry spots, then continue cooking for the remaining time or until they are crispy brown or until internal temperature of the chicken reaches 165°F/74°C.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Add your buttermilk to a large bowl, then mix in the salt, black pepper, and paprika. Mix well. Add your chicken and then cover and refrigerate for at least 2 hours, up to 24 hours.
• When it's time to air fry the chicken, mix the flour with baking powder and garlic powder.
• Spray your air fryer basket with cooking spray, or use a piece of parchment paper and line your basket.
• Dredge your chicken into the flour mixture. As you dredge it into the flour mixture, place it into the air fryer basket. Spray the chicken generously with cooking spray. Otherwise, you will get white spots or dried-out brown spots. It would be best if you sprayed the entire flour coating with cooking spray.
• Set the temperate to 380 degrees F, air fryer setting, for 16 minutes. Flip and respray the chicken halfway through the cooking process.
• Plate, serve, and enjoy!

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Pat the chicken wings dry and add them to a large bowl. Drizzle with the buttermilk. For best results, cover and store the chicken in the fridge for 30 minutes to 3 hours. This will tenderize the chicken. I typically marinate for an hour minimum, you can go up to overnight.
• Combine the flour, chicken seasoning, salt and pepper in a bowl large enough to dredge the chicken. Stir and mix well.
• Dredge the chicken in the flour and seasonings. Ensure both sides of the chicken are fully coated. Use a spoon to get areas of the chicken wing that were missed.
• Spray the air fryer basket with cooking oil.
• Add the chicken wings to the air fryer. Do not overcrowd the basket. Cook in batches if necessary. Spray the chicken with cooking oil.
• Cook for 20 minutes on 400 degrees. Stop and flip the chicken every 5 minutes, a total of 4 times.
• Use a meat thermometer and ensure the chicken has reached an internal temperature of 165 degrees. Add additional time if you prefer the chicken is crisper.
• Remove the chicken from the air fryer. Cool before serving.

AIR FRYER BREADED CHICKEN WINGS

Steps:

• Place chicken wings in a large bowl. Pour in the oil and then toss to coat the wings well.
• In a separate bowl, add dry ingredients and whisk until combined.
• One at a time, place oiled wings in the dry mixture and coat with breading, then place each wing on in the air fryer basket.
• Set your airfryer to 400F and cook for 20 minutes flipping half way through.
• Use a meat thermometer to ensure the chicken wings have reached an internal temperature of 165F, and the breading is brown and crunchy before serving.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• In a medium bowl, stir together the buttermilk, hot sauce, 1 teaspoon of the salt, 1 teaspoon of the pepper, and the garlic powder. Add the chicken and toss to coat well.
• Marinate the chicken for at least 30 minutes (or as long as 2 hours).
• Meanwhile, in a wide, shallow bowl, stir together the flour, the remaining teaspoon of salt, the remaining teaspoon of pepper, and the paprika.
• Remove the chicken from the marinade, discarding the marinade. Dredge the chicken pieces in the flour mixture until very well coated.
• Brush or spray the chicken pieces with oil and arrange them in a single layer in the air fryer.
• Cook at 400ºF for 8 to 10 minutes, until golden brown on top. Flip the chicken pieces over and cook for another 8 to 10 minutes, until the chicken is golden brown and crisp all over.
• Serve immediately.

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.