Ingredients
4
4 servings
- •2 pounds bone-in, skin-on chicken pieces
- •2 cups buttermilk
- •½ cup hot pepper sauce
- •3 teaspoons kosher salt, divided
- •2 cups all-purpose flour
- •1 teaspoon garlic powder
- •1 teaspoon onion powder
- •½ teaspoon dried oregano
- •½ teaspoon ground black pepper
- •¼ teaspoon ground cayenne pepper
Instructions
- Trim chicken of excess fat and place in a large bowl. Combine buttermilk, hot sauce, and 2 teaspoons salt in a bowl and pour over chicken. Make sure all chicken pieces are coated, cover, and refrigerate for at least 1 hour, up to overnight.
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine flour, remaining 1 teaspoon salt, garlic powder, onion powder, oregano, pepper, and cayenne in a shallow bowl or pie dish. Working with one piece at a time, remove chicken pieces from buttermilk and shake off excess. Place in flour mixture and turn to coat. Place coated chicken in the basket of the air fryer, working in batches as necessary to not overcrowd the basket.
- Cook in the hot air fryer until chicken is golden, no longer pink in the center, and the juices run clear, 20 to 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Repeat with remaining chicken.
Nutritional Facts
Per 4 servings
- Calories: 570
- Carbohydrate: 55g
- Fat: 19g
- Fiber: 2g
- Protein: 42g
- Sugar: 7g
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