AIR FRYER FRIED CHICKEN WITHOUT BUTTERMILK RECIPES

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. 

Steps:

• If your air fryer requires preheating, preheat at 375F. Spray the air fryer basket with avocado oil. Pat the chicken dry with a paper towel. Season chicken with salt and black pepper on both sides.
• In a medium-sized bowl, add the almond milk and milk, and allow to sit for 5 minutes, or until curdled. After 5 minutes, whisk in the eggs until combined.
• In another medium-sized bowl, add the almond flour, Parmesan, garlic powder, paprika, sea salt, black pepper and cayenne powder, if using.
• Working with one chicken piece at a time, use tongs (or clean hands) to dredge each piece in the flour mixture, then dip in the buttermilk mixture and dredge in the flour mixture once again.
• Place the chicken in the air fryer basket in a single-layer, making sure to not overcrowd the basket. You may have to work in batches. Spray each chicken piece with oil, ensuring all the flour spots are covered.
• Cook for 15 minutes, then flip the chicken and spray with oil again, ensuring all the flour spots are covered.
• Cook for an additional 10 minutes or more until the chicken is golden brown and reaches an internal temperature of 165 degrees F.Repeat with any remaining chicken.Sprinkle with chopped fresh parsley. Serve warm with lemon wedges, ketchup, ranch or favorite dips.