This recipe takes a little bit of planning, but it’s those steps that make the recipe so good. Like any good fried chicken recipe, the chicken is brined, and it’s certainly worth the effort for that juicy and flavorful meat on the inside. I use chicken thighs, leg, and breast. To get started, make the chicken brine, which is made with water, salt, herbs, citrus, honey, peppercorns, garlic and bay leaves.
Place the chicken pieces in the brine for 8 hours, then remove the chicken from the liquid and pat dry. The chicken brine is essential for both flavoring and seasoning the meat, and it will keep the chicken juicy during cooking. Next mix together a seasoned flour, with garlic powder, onion powder, paprika, and cayenne. Split the seasoned flour between two bowls, then place buttermilk in a third bowl. To batter the chicken, first coat the chicken pieces in the spiced flour, then in the buttermilk then back into the seasoned flour. And place to an air fryer the chicken pieces in batches for about 20-25 minutes, until cooked through and golden brown.
Prep Time: 8 Hrs and 20 mins Cook Time: 20 mins. Total Time: 8 Hrs and 40 mins.Ingredients
FOR THE CHICKEN BRINE: 8 cups water
1/3 cup kosher salt
1 lemon sliced
3 bay leaves
1 tbsp black peppercorns
1/4 bunch flat leaf parsley
2 sprigs fresh rosemary
2 tbsp honey
4 cloves garlic smashed
FOR THE FRIED CHICKEN:10 pieces chicken(breast, leg and thighs)
2 cups all-purpose flour
1.5 tbsp garlic powder
1.5 tbsp onion powder
1.5 tsp paprika
1.5 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 cups buttermilk
Instruction:
1. Place all the chicken brine ingredients in a pot and bring to a boil. 2. Boil the brine for 1 minute, until the salt dissolves, then chill it completely. If you’re in a hurry, you can place the mixture in a bowl and set that in an ice bath. Otherwise, let it chill to room temperature, then place it in the fridge.
3. Once the mixture is chilled, place the chicken in the brine for 8 hours. Try not to go beyond 8 hours or the chicken will get too salty.
4. Discard the brine and pat the chicken very dry with paper towels. Let the chicken sit at room temperature for 1 hour while you prep the other ingredients. 5. Mix the flour with the garlic powder, onion powder, paprika, cayenne, salt, and pepper. Split this between two bowls. Place the buttermilk in a third bowl, set in between the two spiced flour bowls.
6. Set the air fryer to 200C, and right before putting to the air fryer dip the drumstick/leg, breast, and thighs into the flour mixture, then the buttermilk, then the flour mixture again. And place to the air fryer and and set it for 20-25 mins until golden brown. 7. Remove to the air fryer and drain to the paper towel. Serve.
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