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Instructions. Preheat the air fryer to 180C/350F. In a mixing bowl, add the chicken, buttermilk, salt, and pepper, and let it sit for 10 minutes. In a separate bowl, whisk the breading mixture together. Using tongs, pick up pieces of the chicken and shake off excess buttermilk.
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METHOD ONE: AIR FRY. Preheat the air fryer at 400°F (200°C) for five minutes. Spray the chicken with oil once more, coating it thoroughly, and then spray the basket with oil as well. Place two chicken thighs in the basket, spaced slightly apart to allow for the air to circulate.
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Turn on your air-fryer to preheat. I turn mine on to 190C. Add a couple of tablespoons of the buttermilk to the coating and mix it through, it will just go a little clumpy. Take each chicken piece, one at a time, out of the buttermilk and cover in the coating.
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Dip the chicken in the eggs, then back into the flour. Repeat with the remaining drumsticks. Preheat the air fryer to 390°F (200˚C). Spray the basket with nonstick spray. Set 2 drumsticks in the air fryer, making sure they aren't touching, and cook until light golden, 12 minutes. Flip the chicken over and continue cooking until cooked.
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Let the chicken marinate for 30 minutes in the refrigerator. Preheat the air fryer to 360 degrees Fahrenheit. Whisk the flour and seasoned salt together in a shallow bowl. Transfer the chicken pieces from the marinade into the flour and dredge each piece with the flour thoroughly.
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Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag.
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Combine buttermilk, hot sauce, and spices for the marinade in a large bowl. Add chicken and mix to combine. Cover and marinate up to 24 hours or use right away. Pre-heat air-fryer to 375F. In a medium shallow bowl, whisk the flour, cornstarch, and spices for breading. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and.
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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 plastic bag. Dredge chicken thighs in seasoned flour. Dip back into buttermilk, then coat with.
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Dip chicken thighs into 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.
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Use your hands to cover the drumsticks with the flour, apply pressure to ensure the flour adheres fully. Shake off the excess and place into the air fryer basket. Air frying the chicken drumsticks - Spray the dredged chicken drumsticks generously with vegetable oil, then air fry for 10 minutes at 180c/350f .
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STEP THREE: Spray all sides of the breaded chicken pieces with olive oil spray, as well as the inner basket of the air fryer. Place 4 or 5 pieces of chicken in the bottom of the basket (or as many will fit in a single layer). STEP FOUR: Cook at 360 degrees F for 15-20 minutes.
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Preheat an Instant Vortex Plus 7-in-1 Air Fryer Oven to 390ºF. Coat the air fryer racks with cooking spray. Remove the chicken from the buttermilk, allowing any excess to drip off. Dredge in the flour mixture, shaking any excess off. Place a single layer of chicken in the basket, with space in between the pieces.
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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.
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Instructions. Combine the chicken drumsticks, buttermilk, and salt in a large bowl. Mix well to ensure all the drumsticks are coated. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or overnight if time allows.
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Preheat air fryer to 370°F. Prepare parchment paper (with holes) and add to air fryer tray* and set aside. In a shallow dish, mix flour, cornstarch, and salt if using. Using tongs, add chicken to the flour mixture and turn to coat. If needed, use a spoon to add flour mixture on chicken.
