Buttermilk Wings Air Fryer Recipes

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Air Fryer Buttermilk Fried Chicken image

Fried chicken without the fry thanks to the air fryer!

Provided by Soup Loving Nicole

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h35m

Yield 6

Number Of Ingredients 7

1 ½ pounds boneless, skinless chicken thighs
2 cups buttermilk
1 cup all-purpose flour
1 tablespoon seasoned salt
½ tablespoon ground black pepper
1 cup panko bread crumbs
1 serving cooking spray


  • Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
  • Preheat an air fryer to 380 degrees F (190 degrees C).
  • Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
  • Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
  • Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

Nutrition Facts : Calories 334.6 calories, Carbohydrate 33.2 g, Cholesterol 67.1 mg, Fat 12.8 g, Fiber 0.8 g, Protein 24.5 g, SaturatedFat 3.8 g, Sodium 687.2 mg, Sugar 4 g


Buttermilk Fried Chicken Wings image

My take on classic Southern fried chicken wings.

Provided by Dav3d

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 2h50m

Yield 16

Number Of Ingredients 20

½ large white onion, chopped
8 cloves garlic, crushed
2 tablespoons Sriracha hot sauce, or to taste
1 tablespoon kosher salt
2 teaspoons ground black pepper
2 ½ cups buttermilk
4 pounds chicken wings
2 cups all-purpose flour (such as White Lily®)
2 tablespoons kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon lemon zest
1 tablespoon ground black pepper
3 teaspoons dried oregano
3 teaspoons cayenne pepper, or to taste
1 teaspoon baking powder
1 teaspoon dried sage
1 teaspoon dry mustard
8 cups peanut oil for frying


  • Combine onion, garlic, hot sauce, salt, and 2 teaspoons black pepper in a large bowl. Add the cold buttermilk and stir to dissolve. Snip the wing tips with kitchen shears if desired. Add the chicken wings and be sure they are all coated well in buttermilk. Cover the bowl and chill for at least 2 hours, or up to 4 hours.
  • Prepare the seasoned flour by whisking together flour, kosher salt, paprika, garlic powder, onion powder, lemon zest, black pepper, oregano, cayenne, baking powder, sage, and dry mustard. Drain off excess buttermilk and dredge the wings in the flour. Place each batch of dredged wings on a wire rack as you go.
  • Let wings sit for 10 to 15 minutes.
  • Meanwhile, heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  • Carefully drop the chicken wings into the hot oil, 4 or 5 at a time. Fry until golden, crisp, and no longer pink in the centers, about 5 minutes. Drain excess oil from wings on paper towels and lightly season with a pinch of salt while still hot. Continue with remaining wings.

Nutrition Facts : Calories 266.2 calories, Carbohydrate 16.8 g, Cholesterol 25.4 mg, Fat 17.3 g, Fiber 1.3 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 1255 mg, Sugar 2.5 g

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