Ingredients
- Chicken and Brine:
- 4 Boneless Chicken Thighs (cut in half, 8 pieces total)
- 500g (1 pint) Buttermilk
- 30g (1 oz) Worcestershire
- 2.5g (1 ½ tsp) Cayenne
- 0.5g (½ tsp) Thyme, Dry
- 0.5g (½ tsp) Oregano, Dry
- 10g (2 tsp) Kosher Salt
- 0.5g (1.2 tsp) Black Pepper, Cracked
- Breading:
- 600g (5 cup) All Purpose Flour
- 120g (â…“ cup) EverCrisp
- 100g (â…” cup) Cornstarch
- 5g (1 ½ Tbsp) Garlic Powder
- 5g (1 ½ Tbsp) Onion Powder
- 3.5g (1 Tbsp) Smoked Paprika
- 14g (1 ½ Tbsp) Kosher Salt
- 5g (1 tsp) Baking Powder
- 60g (¼ cup) Neutral Flavored Oil
- 120g (1 cup) Batter Bind S
Equipment
- Thermometer
- 3 Large Bowls
- Air fryer
Timing
Active Time: 30 Minutes
Total Time: 24 – 48 Hours
Yield
8 Pieces of Fried Chicken
-
Brine Chicken
In a bowl add the buttermilk, Worcestershire, cayenne, thyme, oregano, salt, and black pepper.
Mix until combined and add the chicken thighs into the mix. Cover and refrigerate overnight (12-24 hours)
-
Create Breading
In a stand mixer equipped with a paddle attachment add the all purpose flour, Evercrisp, cornstarch, garlic powder, onion powder, smoked paprika, kosher salt, baking powder.
Mix on low until combined and then slowly pour in the neutral flavored oil. Mix until sandy, about 1 minute.
Once the chicken has brined for at least 12 hours you can begin.
-
Bread Chicken
In a small bowl add the batter bind s. The breading process will go like this; place each piece of the wet brined chicken into the batter bind and coat all sides. Shake off any excess batter bind.
Place it into the brine quickly to hydrate the batter bind and then directly into the breading mixture.
Coat the chicken thigh in the breading mixture and then place on a resting rack. Repeat this process with all the remaining chicken.
Allow the chicken to rest for 30 minutes to an hour in the refrigerator.
-
Air Fry Chicken
Pre heat an air fryer to 380°F
Once the exterior of the chicken is no longer dry you can brush it with some neutral flavored oil.
Piece the chicken on a piece of parchment paper lined basket or rack in your air fryer.
Cook for 6 minutes on one side and 6 on the other. Now every air fryer is a little different so do this until both sides are golden brown and the internal temperature of the chicken is 165°F.
Remove and serve immediately.
Based on 2 Review(s)
5 Comments.
There is an error in the amount of ap flour, it should be 60 g not 600 g
This recipe does not work properly. None of the weight measurements line up with the volume measurements (I’d like to see you fit 600g of flour into a 1/2 cup). Find another recipe.
That was the only error, it’s been corrected to 5 cups.
5 cups still is a whole lot for 4 pieces of chicken. Please review
For breaded items we like to have plenty of breading on hand so that all the pieces are covered and consistent. The breading can be sifted, placed in a zip top bag, and stored in the freezer until needed again. If you don’t think you’ll be making this recipe that often you can cut the breading in half for the same amount of chicken and still should have enough to coat everything.