This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Utensils
Large Resealable Plastic Bag
Two Small Bowls
Large Bowl
Step 1
Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.
Step 2
Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.
Step 3
Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl. Working in batches, toss chicken pieces in flour mixture until evenly coated. Gently tap chicken to remove excess flour.
Step 4
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.
Step 5
While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.
Step 6
Once the unit has beeped to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.
Step 7
Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.
Step 8
After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.
Step 9
When cooking is complete, gently toss chicken with spiced oil mixture and serve.
Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 2 of 9
Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 3 of 9
Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl. Working in batches, toss chicken pieces in flour mixture until evenly coated. Gently tap chicken to remove excess flour.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 4 of 9
Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 5 of 9
While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 6 of 9
Once the unit has beeped to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 7 of 9
Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 8 of 9
After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
4 cups
all-purpose flour
3/4 cup
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
Step 9 of 9
When cooking is complete, gently toss chicken with spiced oil mixture and serve.
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
946ml
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half
480g
all-purpose flour
160g
canola oil, divided
2 tablespoons
dark brown sugar
3 tablespoons
paprika
2 teaspoons
cayenne pepper
2 tablespoons
garlic powder
2 tablespoons
onion powder
2 tablespoons
chili powder
1 tablespoon
mustard powder
2 tablespoons
kosher salt
1 tablespoon
ground black pepper
1 quart (4 cups)
buttermilk
2
uncooked bone-in, skin-on chicken thighs
2
uncooked bone-in, skin-on chicken breasts, each split in half