Air Fried Chicken

Ingredients

~4 bone in, skin on chicken thighs
1 cup buttermilk
1 egg, beaten
flour mixture
1 cup King Arthur® All-Purpose Flour
~20 Kellogg's® Club® Crackers. finely crushed
~1/2 cup Progresso® Italian Style Panko Bread Crumbs
2 teaspoons RealSalt® Salt
1/2 tablespoon RealSalt® Season Salt
1/2 tablespoon dried mustard
1 tablespoons Bourbon Barrel Foods® Smoked Paprika
1 tablespoon garlic powder
1 teaspoon ground ginger
1 tablespoon Cajun Power® Cajun Seasoning
brine mixture
~2 cups of pickle juice
water

Directions

Brine the chicken overnight with the pickle juice and enough water to just cover the chicken pieces.

Mix buttermilk and beaten egg in a bowl. Put chicken in a buttermilk mixture and cover the bowl with plastic wrap. Put it into the refrigerator and let soak for a minimum of 1 hour.

Combine flour mixture ingredients in a bowl and set aside until ready to coat chicken.

Spray Air Fryer tray with a non-stick spray.

Take each chicken thigh out and coat each lighty but completely with the flour mixture.

Set air fryer to 390℉ and cook for ~30 minutes

Put the tray skin side down first. Then after ~15 minutes to flip the chicken.

Notes

• For the chicken you can use a combination of thighs, drumsticks, breast. If using a bone in chicken breast, cut the breast in half.
• If using regular panko bread crumbs add 1 teaspoon dried thyme and 1 tablespoon italian herb blend for the herbs.

I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.