Crispy Skinny Air-Fryer Fried Chicken Recipe

Ingredients for Buttermilk Marinade:

• 6 chicken thighs, bone-in (~4 ounces each)
• 2 cups buttermilk
• 1-2 teaspoons sriracha or hot sauce, to taste
• 2 teaspoons salt, I used sea salt

Ingredients for Fried Chicken:

• 1 cup all-purpose flour
• 1 teaspoon Lawry’s seasoning salt
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• Freshly ground black pepper
• Cooking spray with flour in it, see shopping tips

• Remove the skin from the chicken and trim any excess fat. Place all the thighs in a large bowl. In a separate bowl, whisk together the buttermilk, hot sauce, and 2 teaspoons of salt. Pour the marinade over the chicken, making sure each piece is well coated. Cover and refrigerate for at least 1 hour, or overnight for best flavor and tenderness.
• In a shallow bowl or pie dish, combine the flour, Lawry’s seasoning salt, garlic powder, onion powder, and a few grinds of freshly ground black pepper. Working with one thigh at a time, lift the chicken from the buttermilk and shake off any excess. Dredge each piece thoroughly in the seasoned flour, pressing lightly so the coating adheres.
• Preheat your air fryer to 400°F (204°C). Lightly spray the air fryer basket with a cooking spray that contains flour or use a neutral oil spray. Arrange the coated thighs in a single layer in the basket, leaving space between pieces. If your air fryer is small, cook in batches to avoid overcrowding. Cook until the chicken is golden and cooked through, about 20 minutes, turning halfway through if your model benefits from it.
• If cooking in batches, keep the finished pieces warm on a baking sheet in a low oven while you finish the rest. Serve hot.