Buttermilk Chicken In An Air Fryer: A Tasty, Healthy Treat

Buttermilk chicken is a classic dish that can be made in an air fryer with minimal mess and oil. The chicken is marinated in buttermilk, which tenderises it and helps the flour coating stick. The flour coating is seasoned with spices like paprika, garlic powder, onion powder, and cayenne pepper, giving the chicken a golden, crispy crust when air-fried. The cooking time varies depending on the type of chicken used, with chicken breast goujons and wings taking less time to cook than bone-in, skin-on pieces. The air fryer's ability to circulate hot air around the chicken creates a crispy exterior while keeping the meat juicy.

Maringating the chicken

Marination is a crucial step in ensuring your buttermilk chicken is juicy and flavourful. The lactic acid in buttermilk helps to tenderize the meat and break down proteins, allowing the marinade to penetrate the chicken effectively. The longer you marinate the chicken, the more tender and flavourful it will become.

To prepare the marinade, you can use a simple combination of buttermilk and your preferred seasonings. Common seasonings include salt, pepper, garlic powder, onion powder, paprika, thyme, and oregano. For a spicier kick, add some cayenne pepper. You can also include hot sauce and pickle juice in the marinade for an extra punch of flavour.

Place the chicken thighs or pieces in a glass container or a large bowl/resealable plastic bag, ensuring they are coated evenly with the marinade. Cover and refrigerate for at least an hour, or preferably, overnight. The chicken will absorb the flavours and become more tender the longer it sits in the marinade.

Once the chicken has finished marinating, remove it from the marinade, allowing any excess to drip off. It is now ready for the next step—coating and frying!

Preparing the flour coating

Firstly, gather your ingredients for the flour coating. The exact ingredients may vary depending on your preference, but typically, you'll need all-purpose flour, cornstarch, baking powder, salt, garlic powder, black pepper, and any other seasonings you wish to add. For a spicier kick, you can include Cajun seasoning, paprika, and garlic granules. Ensure you have enough flour to completely coat all your chicken pieces.

Next, combine all the dry ingredients in a large, resealable plastic bag. Seal the bag and shake it vigorously to mix all the ingredients together thoroughly. You can also do this in a large bowl using a whisk or a fork, but a bag allows for easier mixing and less mess. The key is to ensure that all the spices are evenly distributed throughout the flour.

Now you're ready to coat the chicken pieces. Remove a piece of chicken from the buttermilk marinade, allowing any excess marinade to drip off. You can use a paper towel to gently pat the chicken and remove any excess moisture. Then, drop the chicken piece into the flour mixture. Seal the bag and shake it again to ensure the chicken is entirely coated with the flour mixture. Alternatively, use a fork to dredge the chicken in the flour mixture on a plate or a baking dish.

Repeat this process for each chicken piece, working with one piece at a time. It's important to coat the chicken pieces individually to avoid clumping and ensure an even coating. Once coated, place the chicken pieces on a rack or a clean plate to rest while you prepare the air fryer. This step will help the flour coating set and ensure the chicken doesn't become soggy.

Your flour-coated chicken pieces are now ready for the air fryer! Remember, the flour coating is essential to achieving that desirable crispy texture and flavourful crust that defines buttermilk chicken.

Cooking the chicken

Next, prepare your marinade. Buttermilk is the key ingredient here, and you can make this yourself by combining whole milk with lemon juice or vinegar. Add other ingredients to the buttermilk such as hot sauce, pickle juice, mustard, cayenne pepper, garlic powder, onion powder, salt, and pepper. You can also add fresh thyme sprigs for extra flavour. Leave the chicken to marinate in this mixture for at least an hour, or even overnight for maximum tenderness and flavour.

Once the chicken has marinated, it's time to coat it with flour. You can use self-rising flour, cornstarch, or all-purpose flour, and add seasonings such as Cajun seasoning, paprika, garlic granules, baking powder, salt, and pepper. Mix the flour and seasonings in a large bag, then add the chicken pieces and shake to coat.

Now it's time to cook the chicken in your air fryer. Preheat the air fryer to between 350-400°F (some recipes suggest 375°F as the ideal temperature). Spray the air fryer basket with cooking spray or oil, then place the chicken pieces inside, making sure they don't touch so that the air can circulate. Spray the chicken with cooking spray or oil, then cook for 14-15 minutes. Flip the chicken, spray with oil or cooking spray again, and cook for a further 10-15 minutes, depending on the size of your chicken pieces. The chicken is cooked when the juices run clear and the internal temperature reaches at least 165°F for white meat, and 175°F for dark meat.

Finally, remove the cooked chicken from the air fryer and place it on a wire rack to cool slightly. Don't pile the chicken pieces on top of each other, as the steam can make the crispy coating soggy.

Reheating the chicken

If you have any leftover buttermilk chicken, you can reheat it in your air fryer. This method is much quicker than using an oven and will help retain the chicken's crispy texture. Simply preheat your air fryer to 350°F / 180°C and cook the chicken for 7-10 minutes.

When reheating chicken, it's important not to pile the pieces on top of each other. This is because the steam can make the crispy coating soggy. Instead, place the chicken pieces in a single layer and ensure they are not touching. You can also spray the chicken with oil to help achieve a golden, crispy coating.

If you're reheating a large batch of chicken, you may need to work in two batches. Additionally, it's a good idea to use a meat thermometer to ensure the chicken is safely cooked and to avoid overcooking. The internal temperature of the chicken should reach at least 165°F / 74°C.

If you don't have an air fryer, you can also reheat the chicken in a pan. Use a cast-iron skillet and heat the chicken at 350°F for about 8 minutes per side.

Vegan alternatives

Buttermilk chicken can be made vegan by substituting the chicken with plant-based alternatives and making a vegan buttermilk marinade.

Vegan Chicken Alternatives

King oyster mushrooms are a vegan alternative to chicken. They have a meaty texture and can be cooked in an air fryer for around 15 minutes, turning halfway and spraying with oil to achieve a golden, crispy coating.

Vegan Buttermilk

Vegan buttermilk can be made by adding an acid, such as lemon juice or vinegar, to a plant-based milk alternative. The acid causes the milk to thicken and curdle, resembling buttermilk.

• Unsweetened soy milk: Add 1 tablespoon of lemon juice or vinegar to a measuring cup, then add soy milk to the 1-cup line (240 mL).
• Unsweetened coconut milk: Add 1 tablespoon of vinegar or lemon juice to a measuring cup, then add coconut milk to the 1-cup line (240 mL) and stir.
• Unsweetened almond milk: Add 1 tablespoon of lemon juice or vinegar to a measuring cup, then add almond milk to the 1-cup line (240 mL).
• Unsweetened cashew milk: Add 1 tablespoon of vinegar or lemon juice to a measuring cup, then add cashew milk to the 1-cup line (240 mL) and stir.
• Cream of tartar: Use 1 3/4 teaspoons (5 grams) of cream of tartar per 1 cup (240 mL) of milk. Mix the cream of tartar with the dry ingredients first to avoid clumping, then add the milk.
• Lactose-free milk: Add 1 tablespoon of lemon juice or vinegar to a measuring cup, then add lactose-free milk to the 1-cup line (240 mL) and stir. This option may taste slightly sweet.
• Tofu, water, and acid: Purée 1/4 cup (62 grams) of soft, silken tofu with 3/4 cup (160 mL) of water and 1 tablespoon of vinegar or lemon juice.
• Nut cream: Soak raw, unsalted nuts (such as cashews or macadamia nuts) in water, then drain and purée them in a blender with 1 cup of water and 2 teaspoons of lemon juice or vinegar for every cup of nuts.

Once you have your vegan chicken alternative and vegan buttermilk, you can follow the standard recipe for air fryer buttermilk chicken. Marinate your vegan chicken alternative in the buttermilk for at least an hour or overnight, then dredge in a flour coating and spray with oil before placing in the air fryer for 15 minutes or until cooked through.

Frequently asked questions