Crispy Air Fryer Chicken with Buttermilk Marinade
Tender and juicy chicken pieces with a golden, crispy crust, cooked quickly in the air fryer.
Steps
- 1
Marinate the chicken pieces in buttermilk for at least 1 hour in the refrigerator.
- 2
In a bowl, mix the flour with salt, pepper, paprika and garlic powder.
- 3
Coat each chicken piece in the seasoned flour, shaking off excess.
- 4
Preheat the air fryer to 190°C (375°F). Cook the chicken for 25-30 minutes, turning halfway, until golden and crispy.
- 5
Serve immediately for the best crispy texture.
Shopping list
500g chicken pieces, 200 ml buttermilk, 100 g all-purpose flour, salt, black pepper, 1 tsp paprika, 1 tsp garlic powder
Recipe story
This crispy chicken recipe originates from the southern United States, where buttermilk marinade was used to tenderize chicken before frying. Frying techniques evolved over time, and with the advent of the air fryer, the recipe was modernized to achieve the same crispy texture with less oil. Its popularity has spread worldwide due to its simplicity and perfect taste.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
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