Crispy Air Fryer Buttermilk Fried Chicken

Begin by placing the chicken thighs in a shallow casserole dish, making sure they are spread out evenly. Next, pour the buttermilk over the chicken thighs and refrigerate for an extended period of time, ideally 4 hours or overnight to allow the marinade to penetrate deeply.

Now, preheat your air fryer oven to 380 degrees Fahrenheit (190 degrees Celsius), which is crucial for achieving the perfect crispy exterior and juicy interior of the chicken.

In a large, clean container with a capacity to hold about 2-3 cups of flour, combine the seasoned salt and pepper. Transfer this mixture to a gallon-sized resealable plastic bag, which will be used as a makeshift breading station.

Dredge the chicken thighs in the seasoned flour mixture, ensuring they are evenly coated on all sides. Next, dip each chicken thigh back into the buttermilk marinade to rehydrate it, then coat with panko bread crumbs for an added crunch.

To prevent sticking and make cleanup easier, spray the air fryer basket with a non-stick cooking spray. Arrange 1/2 of the chicken thighs in the air fryer basket, leaving about an inch of space between each piece to allow for even cooking. Spray the top of each chicken thigh with non-stick cooking spray as well.

Cook the first batch of chicken thighs in the preheated air fryer oven for 15 minutes, flipping them halfway through to ensure even browning. After 10 more minutes of cooking, the chicken should be no longer pink in the center and the juices should run clear. To verify this, insert an instant-read thermometer into the thickest part of the chicken and check if it reads at least 165 degrees Fahrenheit (74 degrees Celsius). Repeat this process with the remaining chicken thighs.