Buttermilk Air Fryer Chicken Legs Food

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.

BUTTERMILK AIR FRYER CHICKEN LEGS RECIPE

Steps:

• In a large freezer bag, place chicken legs and buttermilk. Allow chicken to soak in buttermilk for at least 2 hours to overnight in the refrigerator.
• Preheat air fryer to 390 degrees. Spray air fryer basket with nonstick cooking spray.
• Mix together panko, flour, baking powder, and dry seasonings in a shallow dish.
• Remove chicken from buttermilk and roll in panko mixture.
• Evenly space chicken in air fryer basket. (Two or more batches will be required.)
• Cook in the air fryer for 15 minutes. Remove from air fryer and brush with melted butter. Turn the chicken legs over. Return to air fryer.
• Cook for an additional 10 to 15 minutes (depending on the thickness of the chicken legs.) Check chicken for doneness with an instant thermometer (165 degrees without touching the bone.)
• Keep chicken warm until all chicken is cooked through.

BUTTERMILK FRIED CHICKEN DRUMSTICKS

Steps:

• Preheat the oven to 250 degrees F. In a large bowl, whisk together the buttermilk, eggs, and 2 tablespoons mustard. Add the drumsticks and toss to coat, then set aside.
• Fill a large cast-iron pan with 1/2-inch oil and heat over medium heat until shimmering. Meanwhile, combine the cornflake crumbs, flour, thyme, granulated garlic, 1 teaspoon salt, and 1/4 teaspoon black pepper in a shallow baking dish; set aside. In a small bowl, whisk together the honey and remaining 1/4 cup mustard and set aside.
• Remove the chicken from the buttermilk, shaking off any excess, then transfer the drumsticks to the flour mixture and coat well. Fry the pieces in 2 batches, turning halfway, until richly golden brown and crisp and the internal temperature registers 165 degrees F on an instant-read thermometer (avoid touching bone), about 15 minutes. (Turn the heat down if browning too fast.) Transfer the drumsticks to a wire rack set over a baking sheet and sprinkle generously with salt. Keep cooked drumsticks warm in the oven while frying the second batch. Serve immediately with the honey mustard.

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.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight.
• Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture.
• Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate.
• Preheat a 6-quart air fryer to 375˚ F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread.

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 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.