Ketogenic.cookingpoint.net

Ingredients

• 3 cups buttermilk
• 6 garlic cloves, crushed and peeled
• Kosher salt and freshly ground black pepper , to taste
• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 6 chicken drumsticks (about 2 lbs)
• 2 cups all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Olive oil cooking spray , for the chicken

Instructions

1. Marinate the Chicken

1. In a large bowl, combine the buttermilk , crushed garlic , and a good pinch of salt and pepper .
2. Add the chicken thighs and drumsticks , ensuring they’re fully coated.
3. Cover and refrigerate for at least 1 hour , or ideally overnight (up to 24 hours) for maximum tenderness and flavor.
4. Pro tip: The longer the marination, the juicier and more flavorful the chicken.

2. Prepare the Dredge

1. In another large bowl, mix together: 2 cups flour
2. 2 tsp paprika
3. 1 tsp garlic powder
4. 1 tsp onion powder
5. A pinch of salt and pepper

3. Coat the Chicken

1. Remove each piece of chicken from the buttermilk, letting the excess drip off.
2. Dredge it in the flour mixture , pressing lightly to coat all sides.
3. Place coated pieces on a wire rack and let rest for 10–15 minutes (this helps the coating stick).

4. Air Fry the Chicken

1. Preheat the air fryer to 375°F (190°C) .
2. Lightly spray the basket with olive oil spray .
3. Arrange chicken pieces in a single layer — don’t overcrowd .
4. Spray the tops of the chicken pieces lightly with oil.
5. Cook for 25–30 minutes , flipping halfway through and respraying with oil as needed, until: The crust is golden brown and crispy
6. The internal temperature reaches 170°F (77°C) for dark meat
7. Cook in batches if your air fryer is small.

5. Keep Warm Between Batches

1. If cooking in batches, place finished chicken on a wire rack over a baking sheet in a 250°F (120°C) oven to stay warm until all pieces are done.