INGREDIENTS
Marinade:
2 cups buttermilk
2 teaspoons hot pepper sauce
1 teaspoon salt
1 ½ pound bone-in chicken pieces, with skin
Seasoning:
1 cup all-purpose flour
2 teaspoons sweet paprika
2 teaspoons smoked paprika
2 teaspoons garlic salt
2 teaspoons onion powder
1 ⅔ teaspoons salt
1 teaspoon ground black pepper
1 teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon dried basil
⅓ teaspoon dried oregano
cooking spray
DIRECTIONS
Step 1
Combine buttermilk, hot sauce, and salt in a large gallon-sized resealable bag. Add chicken and knead well to ensure chicken is coated with the marinade. Marinate chicken in the fridge, 8 hours to overnight.
Step 2
Combine flour, sweet and smoked paprika, garlic salt, onion powder, salt, pepper, cumin, thyme, basil, and oregano in a second gallon-sized resealable bag. Shake to combine. Drain chicken from the buttermilk and add to the dry mix. Shake to coat.
Step 3
Preheat an air fryer to 400 degrees F (200 degrees C).
Step 4
Spray chicken with cooking spray. Air fry for 20 minutes, turning at the halfway mark.