Active Time: 30 Minutes
Total Time: 24 – 48 Hours
8 Pieces of Fried 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)
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.
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.
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.