Air Fryer Southern Style Fried Chicken

Ingredients:

In a large bowl, whisk together the buttermilk and hot sauce, if using. Season the chicken pieces with salt and pepper, then immerse them in the buttermilk mixture. Cover and refrigerate for at least 30 minutes, or up to 24 hours for enhanced flavor.
Preheat your air fryer to 380°F (193°C). In a shallow dish, combine the flour, paprika, garlic powder, onion powder, dried thyme, and additional salt and pepper. Mix well.
Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour, ensuring it’s completely coated. Shake off any excess flour.
Spray the air fryer basket with non-stick cooking spray, and place the chicken pieces in the basket in a single layer, ensuring they do not touch. Depending on the size of your air fryer, you may need to work in batches.
Spray the top of the chicken with a light coat of non-stick cooking spray. This helps achieve a desirable golden color and crispness.
Cook for 10 minutes, then turn the chicken pieces over, spray the tops again with the cooking spray, and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the outside is golden and crispy.
Let the chicken rest for about 5 minutes before serving to redistribute the juices and keep the meat moist.

For an extra crisp coating, double-dredge the chicken by dipping it back into the buttermilk and flour mixture a second time.
Experiment with different spices in the flour mixture to change the flavor profile. Adding a pinch of cayenne pepper provides heat, while a bit of dried sage offers an earthy note.
To ensure even cooking and a crisp exterior, avoid overcrowding the chicken in the air fryer. Proper air flow is crucial for air frying.
Store leftovers in the refrigerator and reheat in the air fryer for a few minutes to maintain crispiness.

Enjoy the crunchy, comforting taste of this Southern classic, made lighter with the convenience of your air fryer.