Buttermilk Fried Chicken (Air Fryer)

• Whole chicken broken down into 8 pieces, bone-in and skin on: The skin allows the flour to attach to it, and the bone helps the chicken be juicier.
• Buttermilk: Buttermilk is easily made by adding 1 ½ Tablespoons of lemon juice to 1 ½ cups of whole milk. Let those sit together for about 5 minutes until the milk starts to curdle. Use in place of the buttermilk.
• Hot sauce: If you don’t want the chicken to be too spicy, decrease the amount of hot sauce to ¼ cup. I used Franks hot sauce, but you can use your favorite hot sauce.
• Seasoned salt
• Soy sauce: I used a low-sodium soy sauce, but you can use your favorite kind.
• All-purpose flour
• Cooking spray: To get a crispy exterior in the air fryer, using cooking spray helps achieve the crispiness. Make sure to generously coat the chicken.

Soak the chicken in buttermilk, then make your seasoned flour.

Let the chicken rest after you bread it so the coating doesn't fall off. Your chicken will end up moist, juicy, and full of flavor.

• Air Fryer
• Shallow mixing bowls
• Tongs
• Large zipper bag
• Measuring tools

You can freeze this cooked chicken for up to 1 month, then thaw overnight in the refrigerator or using the defrost setting in the microwave. Or, store it in the refrigerator, covered, for up to three days. Reheat in the air fryer at 300 F, for 3-4 minutes on each side or until it's warmed through.

If you are using a basket-style air fryer, make sure not to overcrowd the basket. The air needs to get around each piece of chicken in order to cook it to perfection, so leave some room for that to happen.

You don’t need to use any type of liner for this recipe. Most air fryer models come with a non-stick basket, so you only have to coat the chicken with spray oil to ensure a golden crust.