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Ingredients
- 4 chicken thighs and 2 breasts, bone-in skin-on
- 2 cups buttermilk
- 2 large eggs
- ¼ cup pickle brine
- 2 tbsp hot sauce
- 2 tbsp honey
- 1½ cups all-purpose flour
- 1 cup rice flour
- Seasonings (salt, paprika, garlic, onion powder)
- Cooking spray
Instructions
Marinade: Combine buttermilk, beaten eggs, pickle juice, hot sauce and honey in a bowl. Submerge chicken and refrigerate 4-12 hours.
Prepare: In a shallow dish, whisk together flours and seasonings. Remove chicken from marinade and pat completely dry.
Coat: Thoroughly dredge each piece of chicken in the seasoned flour mixture, shaking off excess.
Cook: Place chicken skin-side down in air fryer at 380°F / 193°C. Cook for 12-15 minutes.
Turn: Carefully flip chicken pieces skin-side up and continue cooking 10-15 minutes until internal temperature reaches 175°F or 79°C.
Rest: Remove and let rest for 10 minutes before serving for optimal juiciness.
