Original video by @PreppyKitchen — all credit to the creator. Full write-up on their site ↗
Crispy Fried Chicken
Bone-in chicken soaked in a seasoned buttermilk brine, dredged in a well-spiced flour coating, and cooked until deeply golden with a craggy, shattering crust. Juicy inside, crunchy outside, and easy enough for a weeknight.
Ingredients
For the buttermilk brine
- 2 cupsbuttermilk · 480 mL
- 1 teaspoongarlic powder
- 1 teaspoononion powder
- 1 teaspoonsalt
- 1/2 teaspoonground black pepper
- 2 poundsbone-in chicken pieces · a mix of thighs and legs (900g)
For the dredge
- 2 cupsall-purpose flour · 240g
- 1 tablespoongarlic powder
- 1 tablespoononion powder
- 2 teaspoonspaprika
- 2 teaspoonssalt
- 1 teaspoonground black pepper
- —cooking spray
Steps
- 1
Combine the buttermilk, garlic powder, onion powder, salt, and pepper in a resealable plastic bag. Add the chicken pieces, seal, and shake the bag to coat the chicken well. Refrigerate for at least 4 hours or overnight, flipping the bag a few times.
- 2
Mix together the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Remove half of the chicken from the brine and let the excess brine drip off.
- 3
Dredge the chicken in the flour mixture and place on a baking sheet.
- 4
Preheat the air fryer to 400°F. Spray the air fryer basket and the chicken pieces with cooking spray.
- 5
Place the chicken in the basket skin side down and spray again.
- 6
Cook for 20 minutes, flipping after 10 minutes, until the internal temperature reaches 165°F at the thickest part of each piece. Move the chicken to a wire rack.
- 7
Repeat with the remaining chicken and dredge, then serve immediately.
Creator's notes
The video describes a deep-fried, double-dredged version; the structured quantities and method here come from the creator's air fryer fried chicken recipe, which uses a single dredge and cooking spray instead of a fry oil.
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