My mind was asleep at the wheel last week when I wrote about Air Fryer Chicken. I said the secret to great chicken was to marinate it in one egg and Half & Half. I meant Buttermilk – though the chicken would probably have been good in Half & Half. Some folks soak their chicken in plain milk before frying. But Buttermilk not only adds a wonderful flavor, but it also acts like Velcro to secure the breading and give the chicken a crispy crust.
So here is the correct recipe (without brain farts).
Marinate the chicken in 1 C buttermilk and 1 beaten egg for at least 30 minutes. Bread the chicken and let it rest for 30 minutes to fully absorb the breading.
Bake the chicken in a 400 oven, rotating the top and bottom pans after about 20 minutes. In 45 minutes, it has all the flavor of regular fried chicken but without the grease.
Air Fryer Fried Chicken
6 Bone-in, skin-on chicken thighs
1 C Buttermilk (Not Half & Half)
1 beaten egg
2 C House Autry Chicken Breading
1 t garlic powder
