Air Fryer Essentials Buttermilk Chicken Thighs Recipes

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:

• 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.

AIR FRYER CHICKEN THIGHS

Steps:

• Preheat an air fryer to 400 degrees F (200 degrees C).
• Pat chicken thighs dry with a paper towel and brush the skin-side of each piece with olive oil. Place chicken thighs, skin-side down, in a single layer on a plate.
• Combine smoked paprika, garlic powder, salt, and pepper in a bowl and sprinkle half the seasoning mixture evenly over the 4 chicken thighs. Turn thighs over and evenly sprinkle remaining seasoning mixture on top. Place chicken thighs in the air fryer basket in a single layer, skin-side up.
• Fry in the preheated air fryer until chicken is brown and juices run clear, about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BREADED AIR FRYER CHICKEN

Steps:

• Preheat the air fryer to 390°F.
• In a medium bowl, mix the breadcrumbs with oregano, paprika and garlic powder until well combined.
• Spray the chicken with cooking spray, then dredge in the breadcrumbs mixture. Shake off excess breading. Repeat for the remaining chicken.
• Spray the air fryer pan with cooking spray. Then spray the outside of the breaded chicken with cooking spray, if desired. Place the chicken in the basket of the air fryer, without over crowding the pan. You may need to work in batches.
• Cook 5 minutes. Turn chicken and spray with additional cooking spray; cook until chicken is golden brown, about 4-7 more minutes. Cook time will depend on the size and thickness of your chicken breasts.
• Remove and enjoy immediately with a side salad, if desired.

AIR FRYER ESSENTIALS: BUTTERMILK CHICKEN THIGHS

Steps:

• 1. PREP/PREPARE
• 2. You will need an air fryer to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. THE BRINE
• 5. Mix all the ingredients together for the brine (I usually use a Ziploc bag), toss in the chicken thighs, and stick in the fridge for 4 - 6 hours... or overnight.
• 6. THE CHICKEN
• 7. Remove from the brine, pat dry, then brush the oil on the chicken thighs, and sprinkle the spices on the skin side.
• 8. Add to the air fryer, skin side up.
• 9. Bake at 350f (175c), until the chicken is cooked, and the juices run clear, about 18 - 22 minutes.
• 10. PLATE/PRESENT
• 11. Serve while hot with your favorite sides. My suggestion would be steamed rice and broccoli. Enjoy.
• 12. Keep the faith, and keep cooking.

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 FRIED CHICKEN

Steps:

• In a pie plate, 8x8-inch square baking dish, or other wide, shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper and cayenne pepper. Whisk until well combined.
• Whisk the buttermilk and eggs together in a medium bowl.
• Coat each chicken piece first in the flour mixture, then in the buttermilk mixture, and then in the flour mixture a second time. Gently shake off any excess flour or buttermilk each time you coat the chicken.
• Spray all sides of the chicken pieces with the oil spray, until no more dry flour is visible. I find the easiest way to do this is to place the chicken pieces in the air fryer basket, spray one side, and then flip them over and spray the other side. Make sure that the chicken pieces are in a single layer in the air fryer basket and that chicken thighs are skin side down. (Cook in batches if needed to fit the chicken in a single layer.)
• Air fry at 370° F for 15 minutes, then flip the chicken pieces over and cook for 8-15 more minutes, until chicken is crispy and cooked to at least 165° F at the thickest part away from the bone. Serve immediately.

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 ESSENTIALS: CRISPY THIGHS AND FRIES

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: To Brine, or not to Brine... That is the Question. When it comes to brining I usually like to brine chicken and/or pork, because it adds some flavor, and keeps the pork or chicken moist during the cooking process.
• 4. Chef's Tip: To make sure that your chicken thighs have a crispy skin, allow them to sit uncovered in the fridge for about two hours, before covering in the oil, and spices.
• 5. Coat the chicken thighs in the olive oil.
• 6. Add all the spices, and flour to a bowl, and then coat the chicken thighs in the mixture.
• 7. Add to the basket of your air fryer.
• 8. Cook at 375f (190c), for 20 minutes.
• 9. Flip the chicken, and continue to cook for an additional 6 minutes.
• 10. Flip one more time, raise the heat to 400f (205c), and cook for an additional 5 minutes.
• 11. PLATE/PRESENT
• 12. Serve with some fries (I used my homemade potato puffs), and a bit of ketchup. Enjoy.
• 13. Keep the faith, and keep cooking.