Ingredients:

  • 1.5 lbs (680g) bone-in, skin-on chicken pieces (thighs and drumsticks recommended)
  • 1 cup (240ml) buttermilk
  • 1 tablespoon (15ml) hot sauce (such as Frank's RedHot)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 tablespoons (30ml) paprika
  • 1 tablespoon (15ml) garlic powder
  • 1 tablespoon (15ml) onion powder
  • 1 teaspoon (5ml) dried thyme
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 1/4 teaspoon (1.25ml) cayenne pepper (optional, for heat)
  • Non-stick cooking spray (olive oil or avocado oil preferred)

Instructions:

  1. Pat the chicken pieces dry with paper towels.
  2. Combine buttermilk, hot sauce, salt, and pepper in a bowl. Submerge the chicken in the mixture and refrigerate for at least 30 minutes, or up to 4 hours.
  3. In a small bowl, whisk together paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne pepper (if using).
  4. Remove chicken from marinade (if using; discard marinade). Pat dry again. Generously coat each piece with the dry rub, ensuring all sides are covered.
  5. Preheat the air fryer to 380°F (190°C).
  6. Lightly spray the air fryer basket with cooking spray. Arrange chicken pieces in a single layer in the air fryer basket, ensuring they are not overcrowded. You may need to cook in batches.
  7. Cook for 18-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer at the thickest part of the chicken. The skin should be crispy and golden brown.
  8. Let the chicken rest for 5-10 minutes before serving.