Ingredients
- 2 pounds chicken wings (chicken legs, thighs or chicken breast)
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon paprika
- 1 teaspoon hot sauce
- 1 teaspoon salt (or to taste)
- 1 teaspoon pepper (or to taste)
- 2 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 cup all-purpose flour
Instructions
- Prep the Chicken – Wash the chicken and pat it dry with paper towels.
- Prepare the Buttermilk Mixture – To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.
- Dredge the Chicken – First dredge the chicken in flour on all sides, then dip into the buttermilk mixture. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces.
- Cook the Chicken – Place the chicken in the air fryer basket, allowing enough room between each piece to flow around. Spray the chicken with a bit of cooking spray or brush with oil. Cook on 375℉ for about 20 minutes, flip over, spray with more cooking oil or brush with oil, and cook for another 10 minutes. Repeat with remaining chicken if doing in batches. Cooking time may vary depending on your air fryer.
Notes
- It took me about 30 minutes to cook the chicken in the air fryer, but each air fryer is different, so read your air fryer’s manual to see how long you should cook it for.
- I also only added enough chicken to the air fryer so that it’s in one layer and not stack any chicken pieces on top of each other. This way you’ll get evenly cooked chicken and crispy all around. This means that you might have to do this in batches, depending how big your air fryer is.
- The total time is based on 2 batches
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