Best 8 Air Fryer Recipes With Buttermilk Recipes

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Pat the chicken wings dry and add them to a large bowl. Drizzle with the buttermilk. For best results, cover and store the chicken in the fridge for 30 minutes to 3 hours. This will tenderize the chicken. I typically marinate for an hour minimum, you can go up to overnight.
• Combine the flour, chicken seasoning, salt and pepper in a bowl large enough to dredge the chicken. Stir and mix well.
• Dredge the chicken in the flour and seasonings. Ensure both sides of the chicken are fully coated. Use a spoon to get areas of the chicken wing that were missed.
• Spray the air fryer basket with cooking oil.
• Add the chicken wings to the air fryer. Do not overcrowd the basket. Cook in batches if necessary. Spray the chicken with cooking oil.
• Cook for 20 minutes on 400 degrees. Stop and flip the chicken every 5 minutes, a total of 4 times.
• Use a meat thermometer and ensure the chicken has reached an internal temperature of 165 degrees. Add additional time if you prefer the chicken is crisper.
• Remove the chicken from the air fryer. Cool before serving.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Add your buttermilk to a large bowl, then mix in the salt, black pepper, and paprika. Mix well. Add your chicken and then cover and refrigerate for at least 2 hours, up to 24 hours.
• When it's time to air fry the chicken, mix the flour with baking powder and garlic powder.
• Spray your air fryer basket with cooking spray, or use a piece of parchment paper and line your basket.
• Dredge your chicken into the flour mixture. As you dredge it into the flour mixture, place it into the air fryer basket. Spray the chicken generously with cooking spray. Otherwise, you will get white spots or dried-out brown spots. It would be best if you sprayed the entire flour coating with cooking spray.
• Set the temperate to 380 degrees F, air fryer setting, for 16 minutes. Flip and respray the chicken halfway through the cooking process.
• Plate, serve, and enjoy!

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

BUTTERMILK AIR FRYER CHICKEN LEGS RECIPE

Steps:

• In a large freezer bag, place chicken legs and buttermilk. Allow chicken to soak in buttermilk for at least 2 hours to overnight in the refrigerator.
• Preheat air fryer to 390 degrees. Spray air fryer basket with nonstick cooking spray.
• Mix together panko, flour, baking powder, and dry seasonings in a shallow dish.
• Remove chicken from buttermilk and roll in panko mixture.
• Evenly space chicken in air fryer basket. (Two or more batches will be required.)
• Cook in the air fryer for 15 minutes. Remove from air fryer and brush with melted butter. Turn the chicken legs over. Return to air fryer.
• Cook for an additional 10 to 15 minutes (depending on the thickness of the chicken legs.) Check chicken for doneness with an instant thermometer (165 degrees without touching the bone.)
• Keep chicken warm until all chicken is cooked through.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
• Preheat an air fryer to 380 degrees F (190 degrees C).
• Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
• Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
• Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

AIR FRYER BUTTERMILK "FRIED" CHICKEN

Steps:

• Pat dry the chicken. Soak the chicken in buttermilk for about 30 minutes in the fridge.
• While chicken is soaking, whisk together the flour, salt, pepper, paprika, oregano or thyme or oregano, garlic powder, and cayenne or chipotle in a separate bowl. Add the 3 tablespoons of buttermilk and mix together, breaking up the big clumps. The flour mixture will be clumpy but should still be dry-ish. The clumps will create a great texture during frying.
• Preheat air fryer at 360°F/182°C for 4 minutes.
• Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Generously spray all sides of coated chicken with oil spray right before cooking.
• Spray air fryer with oil or place an air fryer perforated parchment sheet or perforated silicone mat in the bottom of the air fryer basket.
• Place the coated chicken in a single later (you'll need to cook in batches). Make sure chicken is not touching or the coating may flake off when you flip them.
• Air Fry at 360°F/182°C for about 25-35 minutes, flipping half way. Chicken thighs need about 5-8 minutes additional cooking time to cook completely through. Lightly spray any dry spots, then continue cooking for the remaining time or until they are crispy brown or until internal temperature of the chicken reaches 165°F/74°C.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Cut up the chicken into 8 pieces. In a large bowl or resealable plastic bag, combine the chicken and buttermilk. Refrigerate for at least 1 hour or up to overnight.
• In another bag, combine the flour, baking powder, salt, garlic powder and the black pepper. Shake well to mix. Working with one piece of chicken at a time, remove from marinade and drop into the flour mixture. Shake bag to coat completely. Place on a rack and continue with remaining chicken.
• Preheat air fryer to 375 degrees for 3 minutes then spray the basket with non-stick cooking spray. Add the chicken in a single layer and spray with cooking spray. Set the timer for 30 minutes. After 15 minutes, flip the chicken and spray the other side. Air fry 15 minutes longer or until chicken is golden brown, and a meat thermometer reaches 170 degrees F. Serve hot or cool to room temperature. Place in a sealed container and refrigerate to enjoy the next day

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• In a medium bowl, stir together the buttermilk, hot sauce, 1 teaspoon of the salt, 1 teaspoon of the pepper, and the garlic powder. Add the chicken and toss to coat well.
• Marinate the chicken for at least 30 minutes (or as long as 2 hours).
• Meanwhile, in a wide, shallow bowl, stir together the flour, the remaining teaspoon of salt, the remaining teaspoon of pepper, and the paprika.
• Remove the chicken from the marinade, discarding the marinade. Dredge the chicken pieces in the flour mixture until very well coated.
• Brush or spray the chicken pieces with oil and arrange them in a single layer in the air fryer.
• Cook at 400ºF for 8 to 10 minutes, until golden brown on top. Flip the chicken pieces over and cook for another 8 to 10 minutes, until the chicken is golden brown and crisp all over.
• Serve immediately.