Air Fryer Buttermilk Fried Chicken
AS FEATURED IN THE PROPA EATS MAGAZINE IN THE GUARDIAN NEWSPAPER.
I must confess-Fried chicken is my weakness! So I wanted to create a recipe that allows me to have alot of flavour while maintaining the juiciness in the meat. I also wanted one that allows you to eat as many pieces as you like without feeling guilty. Which is why I developed this recipe that requires the chicken to be marinated overnight in seasoned buttermilk, then dipped in a seasoned flour coating before being fried in an air fryer. This method infuses the meat with so much flavour while keeping it tender, and also lets you cut down your oil intake tremendously so you won’t feel as guilty eating tons of this.
This air fryer fried chicken is packed with flavours of rosemary, thyme and garlic.
When I think of fried chicken, I want the most tender, moist and flavourful interior, with a crunchy exterior. I had the impression that you need to season chicken extensively to meet all these properties, but after trying out this buttermilk-based brining technique, I realized that this actually adds alot of flavour as well. And to me, it’s really one of the best.
So what exactly is this buttermilk that I talk about? Buttermilk is the lightly sour, slightly acidic liquid left behind after the churning process of butter. And it is actually lower in fat than whole milk. The slightly acidic properties in buttermilk is used to brine the chicken which results in tenderizing the meat, rather than toughening it.
Learning Time
How does buttermilk tenderize meat?
Buttermilk contains acids and enzymes that breaks down the protein in meat, called collagen, when it is raw. wen you cook meat, the heat breaks down the collagen, but when you marinate it in the specific acids and enzymes, it starts the breakdown process sooner. Milk actually has lactic acid which breaks down the protein, and it also contains calcium which promotes the natural breakdown process in the chicken by waking up the enzymes.
Adding other herbs and spices to the buttermilk while marinating it overnight has definitely taken this air fryer fried chicken to another level. This has now become a popular dish in my home that satisfies my entire household which consists of 2 toddlers under the age of 5. Be sure to check out my tips on using your air fryer to get the best results with your fried chicken. Oh and by the way, this chicken can be fried in oil as well; about 20-15 minutes per side in 350 degF oil (medium low heat).
Method:
For the chicken and marinade
15 chicken legs - Wash and clean your chicken pieces to your liking. Leave some of the skin on if you desire.
2 cups buttermilk – you can get this in most groceries; I get mine in Xtra foods
3 teaspoons salt
1 teaspoon dried rosemary and/ or a 4-inch sprig fresh rosemary chopped.
1 teaspoon thyme
3 cloves of garlic, coarsely crushed.
For the seasoned flour:
2 cups flour
1 tablespoon baking powder
1 tablespoon garlic powder- NOT garlic salt
1 teaspoon coarsely ground black pepper
1 teaspoon cayenne pepper (optional if you like it hot!)
1 teaspoon salt
Oil for brushing chicken and air fryer basket.
Method:
Mix all ingredients for the marinade and add the chicken pieces- let marinate overnight or at least 6 hours. I usually leave this overnight for Sunday lunch the next day.
Mix all ingredients for the seasoned flour.
The flour is mixed with garlic powder, black pepper, salt and baking powder.
Preheat air fryer to 175 degC.
Coat the pieces of chicken that you want to place in your air fryer. Remember that you will be placing them in 1 layer - do not overcrowd. Depending on the size of your air fryer basket, you may have to fry your chicken in batches.
Spray or brush your air fryer basket with oil.
Brush one side of your chicken pieces with some olive oil.
Place the oiled side onto the base of the basket in 1 layer.
Close your air fryer and air fry for 20 minutes.
Open your air fryer and brush chicken pieces with oil. Very gently, flip each piece of chicken and air fry for another 15 minutes.
Remove chicken pieces, very gently so that you won’t lose too much of the breading. Repeat with other pieces of chicken.
