Want a healthier alternative to oil-based frying? Check out this recipe for air-fried chicken that’s a breeze to make (and to eat)! You can ramp up the spice factor with the optional addition of cayenne pepper.

Pro Tip: You can also try this recipe using chicken tenders and your choice of nut or chickpea crumbs for a fresh twist on a favorite.

Preparation

In a large work bowl, combine the buttermilk, 1 tablespoon salt, and 1 tablespoon pepper. Add chicken thighs and drumsticks then toss to coat evenly. Let marinate for 2 hours. 

Preheat air fryer to 350°F. Combine flour and remaining salt and pepper in a work bowl. Dredge each piece of chicken in the seasoned flour until it is well-coated, then transfer to a rack.

Spray each piece of chicken with cooking spray until it's saturated. Place chicken pieces into air fryer basket, being sure to not let pieces touch to maintain air circulation. Air-fry for 12–16 minutes, or until the internal temperature of the chicken is 170°F. Remove chicken to a rack and let rest for 5 minutes before serving to allow breading to crisp.

Optional: For extra heat, add 2 tablespoons cayenne pepper to the buttermilk mixture when starting out, then add the remaining ¼ cup of cayenne into the flour mixture used for dredging.