FRIED CHICKEN AIR FRYER RECIPES

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.

Steps:

• Trim chicken of excess fat and place in a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt. 
• Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight. 
• In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working with one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat. 
• Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through. 
• Repeat with remaining chicken.