Description
Crispy and flavorful chicken thighs and drumsticks marinated in buttermilk and hot sauce, coated in a seasoned flour and cornstarch mixture, and air fried to golden perfection. Served alongside freshly made buttermilk waffles for a deliciously classic comfort food pairing.
Ingredients
Scale
For the Marinade
- 4 chicken thighs
- 4 chicken drumsticks
- 2 cups buttermilk
- 2 tablespoons hot sauce
- 3 sprigs fresh thyme
- 1 teaspoon black pepper
For the Breading
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- Olive oil, for spraying or brushing
Make Ahead
- 8-12 buttermilk waffles (prepared ahead)
Instructions
- Marinate the Chicken: Place the chicken thighs and drumsticks along with buttermilk, hot sauce, fresh thyme, and black pepper into a resealable bag. Squeeze out excess air, seal tightly, and shake gently to combine. Refrigerate and marinate for at least 4 hours, up to 24 hours, allowing the flavors to infuse and the chicken to tenderize.
- Prepare the Breading Mixture: In a shallow bowl or small baking tray, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, and black pepper until evenly combined. This mixture will create a crispy, flavorful coating for the chicken.
- Coat the Chicken: Remove each piece of chicken directly from the marinade bag, allowing excess liquid to drip off. Dredge each piece thoroughly in the flour and spice mixture, ensuring an even coating. Place the coated chicken pieces on a cooling rack and let them rest for 15 minutes to allow the breading to adhere properly.
- Preheat the Air Fryer: Set your air fryer to preheat at 380°F (193°C). This ensures the chicken will start cooking immediately and develop a crisp exterior.
- Air Fry the Chicken Thighs: Lightly spray or brush olive oil all over the breaded chicken thighs to promote browning. Arrange four chicken thighs in the air fryer basket with space between them for air circulation. Cook at 380°F for a total of 24 minutes, flipping the thighs halfway through at 12 minutes, and lightly spraying the other side with oil before continuing. The chicken is done when golden brown and the internal temperature reaches 165°F (74°C). Transfer to a cooling rack.
- Cook the Drumsticks: Repeat the same air frying process with the chicken drumsticks, cooking them until crisp and fully cooked through.
- Reheat Thighs if Needed: While the drumsticks rest on a cooling rack, place the cooked thighs back in the air fryer for 3-4 minutes to reheat and maintain crispness.
- Serve: Serve the hot, crispy chicken pieces alongside warm buttermilk waffles for a satisfying and classic meal.
Notes
- Marinating the chicken overnight will yield the most tender and flavorful results.
- Use a thermometer to ensure chicken reaches the safe internal temperature of 165°F (74°C).
- If you do not have an air fryer, you can bake the chicken in the oven at 400°F (204°C) for 35-40 minutes, flipping halfway through.
- Buttermilk waffles can be made ahead and reheated in a toaster or oven before serving.
- Adjust the cayenne pepper amount in the breading to control the spice level.
