Sort ingredients
cathymarie
QR Code
Listen
Pdf
Trim chicken of any excess fat and transfer to a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt. Pour buttermilk mixture over chicken, making sure all pieces are coated. Cover bowl and refrigerate at least 1 hour or up to overnight.
In a shallow bowl or pie dish, combine flour, garlic powder, onion powder, oregano, black pepper, cayenne, and remaining 1 teaspoon salt. Working one at a time, remove chicken from buttermilk mixture, shaking off any excess. Place in flour mixture, turning to coat.
Working in batches if necessary, in an air-fryer basket, arrange chicken (do not overcrowd). Cook at 400°, turning halfway through, until chicken is golden brown and an instant-read thermometer inserted into thickest part registers 165°, 20 to 25 minutes.