Ingredients:

  • 1 cup buttermilk (240 ml)
  • 1 tablespoon hot sauce (15 ml)
  • 4 pieces bone-in, skin-on chicken thighs (about 1 pound or 450 g)
  • 1 cup all-purpose flour (120 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon paprika (5 g)
  • ½ teaspoon cayenne pepper (optional, 2 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • Cooking spray (olive oil or canola)

Instructions:

  1. Whisk together buttermilk and hot sauce in a bowl.
  2. Submerge chicken thighs in buttermilk mixture and refrigerate for 30 minutes.
  3. In another bowl, combine flour, garlic powder, onion powder, paprika, cayenne, salt, and pepper.
  4. Remove chicken from marinade; let excess drip off. Dredge each piece in the flour mixture, ensuring complete coverage.
  5. Preheat air fryer to 380°F (190°C) for 5 minutes.
  6. Place chicken in the air fryer basket in a single layer. Spray with cooking spray. Cook for 25–30 minutes until chicken is golden brown and reaches an internal temperature of 165°F (75°C), flipping halfway.
  7. Let rest for 5 minutes before serving.