Amazing Buttermilk Air-Fried Chicken

Recipe View In a shallow dish, whisk together the buttermilk and hot sauce. (2 minutes)

Recipe View In a resealable plastic bag, combine the tapioca flour, garlic salt, and 1/8 teaspoon black pepper. Seal the bag and shake to combine. (1 minute)

Recipe View In a separate shallow bowl, lightly beat the egg. (1 minute)

Recipe View In a gallon-sized resealable bag, mix together the all-purpose flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper. Seal the bag and shake well to combine. (2 minutes)

Recipe View Dip each chicken thigh piece into the buttermilk mixture, then dredge in the tapioca flour mixture, followed by the beaten egg, and finally coat thoroughly with the flour mixture. Ensure each piece is fully coated and shake off any excess after each step. (15 minutes)

Recipe View Preheat your air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper to prevent sticking. (5 minutes)

Recipe View Arrange the coated chicken pieces in the air fryer basket in a single layer, ensuring not to overcrowd. You may need to cook in batches. Air fry for 10 minutes, then flip the chicken and continue to air fry for another 10 minutes, or until the chicken is cooked through and the internal temperature reaches 165 degrees F (74 degrees C). (20 minutes)