Ingredients
- 2.2 pounds (1 kg) skinless, boneless chicken thighs
- 1 cup (250 ml) buttermilk
- 1/3 cup (35 g) tapioca flour
- 1 teaspoon (2 g) chili powder
- 1/2 teaspoon (1 g) paprika
- 1/4 teaspoon (0.5 g) freshly ground black pepper
- 1 (2 oz or 60 g) whole egg
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 teaspoons (7.5 g) white sugar
- 1 teaspoon (5 g) salt
- 1 teaspoon (2 g) onion powder
- 1/2 teaspoon (1 g) dried rosemary
- 1/2 teaspoon (1 g) dried thyme
- vegetable oil spray
Directions
- 1Place the buttermilk in a shallow bowl.
- 2In a resealable bag, add the tapioca flour, chili powder, garlic powder, paprika, and black pepper; shake to mix well.
- 3Beat egg in another shallow bowl.
- 4Combine the flour, sugar, salt, onion powder, rosemary, and thyme in a gallon-sized resealable bag and shake well.
- 5Dip the chicken pieces into the prepared ingredients in this order: buttermilk, tapioca mixture, egg, and flour mixture. Shake off excess after each dipping.
- 6Preheat your air fryer to 380 F (190 C). Line the air fryer basket with baking paper.
- 7Place breaded chicken into the air fryer basket and fry for 20 minutes. Cook in batches if needed, do not overcrowd. Turn the chicken pieces halfway through cooking time.
- 8Serve immediately with your choice of dipping sauce.
