Buttermilk and Hot Sauce Marinade for Crispy Air Fryer Chicken

How to Make Buttermilk and Hot Sauce Marinade for Crispy Air Fryer Chicken

1. 1

   Step 1: Make the marinade and combine

   In a large bowl, whisk together the buttermilk, hot sauce, kosher salt, black pepper, and garlic powder until combined. Add the chicken thighs, turning to coat completely, then cover and refrigerate for at least 30 minutes (up to 8 hours) so the buttermilk tenderizes and infuses the meat.

   For this step

   • 4 piecesBone-in, skin-on chicken thighs
   • 2 cupsButtermilk
   • 3 tablespoonsHot sauce (eg. Frank's RedHot)
   • 2 teaspoonsKosher salt
   • 1 teaspoonBlack pepper, freshly ground
   • 1 teaspoonGarlic powder
   
2. 2

   Step 2: Drain and dry the chicken

   Remove the chicken from the marinade and let excess drip off; transfer to a wire rack set over a sheet pan and pat the skin lightly with paper towels to remove surface moisture. Chilling uncovered for 10 minutes in the fridge at this stage helps the skin dry and promotes extra crispness during air frying.
   
3. 3

   Step 3: Dust with baking powder for extra crisp

   In a small bowl, stir the baking powder with a pinch of additional salt and a little ground pepper, then sprinkle and rub the mixture evenly onto the skin of each thigh. The baking powder raises the pH and helps brown and crisp the skin without changing flavor; use sparingly so it doesn't leave a metallic taste.

   For this step

   • 1 tablespoonAluminum-free baking powder
   
4. 4

   Step 4: Preheat and oil the basket

   Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Brush or spray a light coating of the neutral oil on the chicken skin (or in the basket) to encourage even browning and prevent sticking.

   For this step

   • 1 tablespoonNeutral oil (vegetable or avocado) or oil spray
5. 5

   Step 5: Air-fry until golden and cooked through

   Place thighs skin-side down in a single layer in the air fryer basket without overcrowding and cook at 400°F for 10 minutes, then flip and cook an additional 8–12 minutes until the skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If necessary, cook in batches to maintain air circulation.
   
6. 6

   Step 6: Rest and serve

   Let the chicken rest 5 minutes before serving to allow juices to redistribute and the skin to crisp further. Serve with extra hot sauce or a simple slaw for a quick weeknight meal; refrigerate leftovers up to 3 days and re-crisp in the air fryer at 350°F for 4–6 minutes.

1. In a large bowl, whisk together the buttermilk, hot sauce, kosher salt, black pepper, and garlic powder until combined. Add the chicken thighs, turning to coat completely, then cover and refrigerate for at least 30 minutes (up to 8 hours) so the buttermilk tenderizes and infuses the meat.
2. Remove the chicken from the marinade and let excess drip off; transfer to a wire rack set over a sheet pan and pat the skin lightly with paper towels to remove surface moisture. Chilling uncovered for 10 minutes in the fridge at this stage helps the skin dry and promotes extra crispness during air frying.
3. In a small bowl, stir the baking powder with a pinch of additional salt and a little ground pepper, then sprinkle and rub the mixture evenly onto the skin of each thigh. The baking powder raises the pH and helps brown and crisp the skin without changing flavor; use sparingly so it doesn't leave a metallic taste.
4. Preheat your air fryer to 400°F (200°C) for 3–5 minutes. Brush or spray a light coating of the neutral oil on the chicken skin (or in the basket) to encourage even browning and prevent sticking.
5. Place thighs skin-side down in a single layer in the air fryer basket without overcrowding and cook at 400°F for 10 minutes, then flip and cook an additional 8–12 minutes until the skin is deep golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If necessary, cook in batches to maintain air circulation.
6. Let the chicken rest 5 minutes before serving to allow juices to redistribute and the skin to crisp further. Serve with extra hot sauce or a simple slaw for a quick weeknight meal; refrigerate leftovers up to 3 days and re-crisp in the air fryer at 350°F for 4–6 minutes.