YOUR SOLIN GENERATED RECIPE
Crispy Buttermilk Fried Chicken Thighs
Chicken thighs marinated in tangy buttermilk and dredged in seasoned arrowroot, then air-fried until they achieve a golden, shatteringly crisp exterior.
INGREDIENTS
7 oz boneless skinless chicken thighs
2 tbsp low-fat buttermilk
1 tbsp arrowroot powder
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
PREPARATION
In a medium glass bowl, submerge the chicken thighs in the buttermilk, ensuring every surface is coated; cover and marinate in the refrigerator for at least 30 minutes.
In a shallow wide dish, whisk together the arrowroot powder, garlic powder, onion powder, smoked paprika, sea salt, and black pepper until well combined.
Preheat your air fryer to 375°F (190°C) and lightly coat the basket with the avocado oil using a brush or mister.
Lift each chicken thigh from the buttermilk, allowing the excess liquid to drip off, then press firmly into the arrowroot mixture to create a thick, even coating on both sides.
Place the chicken in the air fryer basket in a single layer, ensuring they do not touch to allow for maximum airflow.
Air fry for 15 to 18 minutes, flipping the thighs halfway through the cooking time, until the crust is deeply golden and the internal temperature reaches 165°F.
Remove from the air fryer and let the chicken rest for 3 minutes on a wire rack to maintain its crunch before serving.