Ingredients:

  • 700g (1.5 lbs) Bone-in, skin-on chicken pieces (4 drumsticks, 4 thighs)
  • 480 ml (2 cups) Whole Buttermilk
  • 1 tbsp Hot Sauce (e.g., Frank’s RedHot or Tabasco)
  • 2 tsp Kosher Salt (divided)
  • 1 ½ tsp Black Pepper (freshly ground, divided)
  • 240 g (2 cups) All-Purpose Flour
  • 60 g (½ cup) Panko Breadcrumbs
  • 1 tbsp Smoked Paprika
  • 1 tbsp Garlic Powder
  • 1 tbsp Onion Powder
  • 1 tsp Dried Thyme
  • 1 tsp Baking Powder
  • 1 tsp Cayenne Pepper (adjust to taste for heat)
  • Light Olive Oil or Neutral Oil Cooking Spray

Instructions:

  1. Prep the Chicken: Pat the chicken pieces very dry. Trim any floppy, excess skin.
  2. Marinate: Combine buttermilk, hot sauce, 1 tsp salt, and ½ tsp pepper in a large bag or bowl. Add the chicken, ensuring it is fully submerged. Seal and refrigerate for a minimum of 4 hours, or ideally overnight (up to 24 hours).
  3. Create the Coating: In a large, shallow dish, whisk together all the remaining dry ingredients (flour, Panko, smoked paprika, garlic powder, onion powder, thyme, baking powder, cayenne pepper, 1 tbsp salt, and 1 tsp pepper). Ensure the ingredients are thoroughly combined.
  4. The Double Dunk: Remove the chicken pieces from the buttermilk marinade (let excess drip off). Dip 1: Dredge completely in the seasoned flour mix. Shake off excess. Dip 2: Return the floured piece briefly to the buttermilk for a quick, 3-second dunk. Dip 3: Return to the seasoned flour and press the coating firmly onto the chicken, ensuring every surface is covered. The pressure is key!
  5. Set the Coating: Place the coated chicken pieces on a wire rack set over a baking sheet. Crucially, refrigerate the chicken for at least 30 minutes. This step locks the coating in place, preventing fallout.
  6. Preheat and Prep: Preheat the air fryer to 195°C (385°F) for 5 minutes. Lightly coat the bottom of the air fryer basket with oil spray.
  7. Oil the Chicken: Just before placing the chicken in the basket, lightly but thoroughly spray the tops of the coated chicken pieces with oil. This helps achieve crispness.
  8. Cook in Batches: Place 4 pieces of chicken in the basket, ensuring they do not touch or overlap (do not overcrowd, or they will steam!).
  9. The Cooking Sequence: Cook for 12 minutes. Flip the chicken pieces. Spray the top side (now facing up) again with a little oil. Continue cooking for 10–15 minutes more.
  10. Test for Doneness: Remove the chicken when the internal temperature, checked at the thickest part (avoiding the bone), registers 74°C (165°F).
  11. Rest and Serve: Transfer the finished chicken to a clean rack to rest for 5 minutes before serving. Repeat with the remaining batch.