Air Fryer Fried Chicken

Nashville hot chicken is a delicious specialty found, well, in Nashville. But, since most of us can’t take a trip to Tennessee just for the fried chicken, I’ve brought it to you. This is a twist on the classic; probably not nearly as spicy as you’ll find in Nashville, and air-fried instead of deep-fried, but delicious none the less.

Fried food is tricky, I’m not going to lie. The oil has to consistently be the correct temperature, or else you run the risk of burning the outside before the insides cook all the way through, or cooking it thoroughly, but ending up with a soggy outside. There’s splatter and dripping, and of course, disposing of the oil once you’re finished cooking. For all these reasons, I decided to make my fried chicken in the air fryer. They say it’s healthier, but honestly, with the amount of oil you have to spray on the chicken to get it to that nice golden brown crisp, I don’t think it makes that big of a difference.

I highly recommend the 24-hour prep on this chicken. Brining the chicken with salt increases moisture and tenderness right from the get-go. Soaking it in the buttermilk mixture acts as a second brine while infusing the meat with all the flavors. Aka super tender, flavorful chicken. Who doesn’t want that? The testament to how effective this method is, is that this meat was still incredibly tender and juicy even after frying, storing overnight, and reheating in the oven the next day for lunch.

You will love this recipe. It’s spicy and crispy, and everything you want in fried chicken. It’s also an impressive meal to bring to the table. If you have time or multiple fryers, it will definitely be great for small get togethers and picnics. Pair this with some freshly baked buttermilk biscuits and some homemade mac n’ cheese, and you have a southern picnic ready to go.

Air Fryer Fried Chicken

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* prep time: 25 minutes
* cook time: 30 minutes per batch
* passive time: 24 hours
* total time: 1 day 55 minutes
* servings: 4

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Ingredients:

– 4 bone-in, skin-on chicken legs, split
For the Marinade
– 2 cups buttermilk
– 3 tbsp pickle juice
– 1/4 cup hot sauce
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp pepper
For the Breading
– 2 cups flour
– 1 tsp salt
– 1 tsp paprika
– 1/2 - 1 tsp cayenne pepper
– 1 tsp garlic powder
– 1 tsp onion powder
– oil to spray chicken

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Instructions:

1. 24 hours before you plan on serving the meal, split your chicken legs and season generously with salt on both sides. I found it easiest to cut the meat around the joint then to use my hands and break the bone rather than cut through it. Place in a deep baking tray and cover with plastic wrap. Let sit overnight.
   
   
2. 4-6 hours before cooking, whisk together the ingredients for the marinade. I used Louisiana hot sauce, and you can adjust the amount to your desired level of heat. Pour the mixture over chicken (hence the deep tray). Flip chicken a few times to coat, then replace cover and refrigerate.
   
   
3. Preheat your air fryer to 375°F. In a bowl, combine the flour and spices for the breading. Again, adjust the amount of cayenne to your preference. Drizzle 2-3 tablespoons of the buttermilk mixture into the flour mixture and toss lightly.
   
   
4. Pour buttermilk marinade into a separate bowl. One piece at a time, dredge chicken in flour mixture till coated. Shake off extra flour then submerge in buttermilk. Dredge through the flour again, this time making sure not to disturb the coating.
   
   
5. Spray the air fryer with oil and place chicken in basket. Repeat with remaining pieces. Fill basket, leaving space between pieces to allow for air flow. I had large pieces so I could only fry 2 at a time. Spray the tops generously with oil. This will give them that crispy, golden brown skin.
   
   
6. Fry each batch for 30 minutes, flipping and spraying the other side of the chicken at 15 minutes. Continue baking until chicken reaches an internal temperature of 165°F. Repeat with remaining chicken.
   
   
7. Let sit on a cooling rack for 5-10 minutes. Serve with sides such as mashed potatoes, green/baked beans, mac 'n cheese, or buttermilk biscuits.
   
   

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Notes:
– No buttermilk? No problem! Combine 2 cups milk with 2 tablespoons white vinegar or lemon juice. Stir and let rest for 5 minutes or until it begins to curdle. Use as directed.
– If you don't have an air fryer, you can traditionally fry these as well. Heat 2-3 quarts of oil to 350°F in a heavy bottomed pan such as a dutch oven. Add the chicken a few pieces at a time. Cook for 20 minutes, flipping halfway through, and making sure chicken reaches an internal temperature of 165°F. The oil will cool as you add the chicken so make sure to monitor it. You don't want it to be too hot or too cool or else the chicken won't cook evenly. Remove cooked chicken and let dry on a cooling rack over paper towels.
– To reheat fried chicken, you can refry, or bake. To bake, let chicken sit out till it comes to room temperature. Preheat oven to 375°F. Line a baking sheet with foil. I sprayed my chicken with another coating of oil before putting it in. Bake for 10-30 minutes depending on how big your pieces are. Mine went for the full 30. Flip occasionally, as the fried coating will start to brown faster. Once chicken has reached 165°F, it is safe to consume.