Super Juicy Air Fryer Marinated Chicken Drumsticks
Marinated for 24 hours in buttermilk and a combination of herbs and spices, you'll have a healthier alternative to deep-fried chicken, that's packed with flavor and juicy at the same time.
Equipment
Ingredients
Making The Marinate
- 6-8 Chicken Drumsticks Skin On
- 600ml Buttermilk
- 8 Garlic Cloves Smashed
- 1 Onion Diced
- 1 Cup Fresh Herbs (Parsley, Thyme, Tarragon) Diced 1 tbsp of each dried herb if you don't use fresh
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- 1/4 Cup Frank's Red Hot Original Hot Sauce
Making The Breading
- 1 Cup All Purpose Flour (Plain Flour)
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tsp Salt
- 1 tsp Black Pepper
- Oil For Basting Canola, Vegetable, Olive Oil, Peanut
Instructions
Preparing The Marinate
- Smash garlic and dice up the onion, parsley, thyme, and tarragon and place into a mixing bowl
- Add the paprika, onion powder, salt & pepper
- Pour buttermilk into the mixing bowl and add the hot sauce, and mix thoroughly
- Add the chicken drumsticks to the marinade making sure to cover the entire drumstick with marinade
- Cover the mixing bowl and pop into the fridge to marinate for 24 hours
Preparing The Breading
- In another mixing bowl, add all-purpose flour
- Add garlic and onion powder, paprika, salt & pepper, and mix thoroughly
Air Frying The Chicken
- Take chicken from the fridge and place each piece onto a wire rack to let excess buttermilk drip off. Don't pat chicken dry with a paper towel. You need the flour to stick to the chicken
- Place one piece at a time into the flour mixture and cover with flour. A kitchen hack I know is to put the lid on the mixing bowl and toss the chicken inside. It's quicker and less messy. Shake off anyyexcess flour and add the breaded chicken to another clean wire rack
- If you know how many chicken drumsticks your air fryer can hold then only add that many to the flour mixture, and just repeat this procedure untillall of your drumsticks are cooked
- Lastly, baste a small amount of your chosen oil around the chicken so you don't see any flour. Don't worry about the bottom as this is done once the chicken has cooked through half-way
- Turn your air-fryer to the chicken setting and set a temperature of 375°F (190°C) for 26 minutes
- With 13 minutes remaining or at the half-way point, pause your air-fryer and turn the chicken over basting any remaining flour with a small amount of oil
- Restart your air-fryer for the remaining cooking time
- Once the chicken is cooked place it on a wire rack and allow to cool before eating. repeat steps 2-8 if more chicken is required and ENJOY!!!
Notes
Handy Hints:
If there are any leftovers you can store them in the fridge for up to 3 days. And they taste great when cold.
IMPORTANT: The internal temperature of your chicken needs to be at least 73°C / 165°F to be considered safe for eating.
It's important to remember that all air-fryers are different. There may be slight cook time or temperature adjustments that need to be made depending on the air-fryer you have at home. The easiest way to test the cooking for your particular model is to check with a meat thermometer through the cooking process.
