Air Fryer Spicy Fried Chicken

• 4 pieces Bone-in skin-on chicken breast
• 300 ml Buttermilk
• 75 ml Hot sauce
• 180 g Plain flour
• 1 tsp Cayenne pepper
• 2 tsp Sweet paprika
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 30 ml Vegetable oil

1. In a bowl, mix the buttermilk with 60 ml of the hot sauce. Add the chicken, turn to coat, then cover and marinate in the fridge for 60 minutes.
2. In a separate bowl, mix the flour with cayenne pepper, sweet paprika, fine sea salt and black pepper. Lift the chicken from the marinade, letting excess drip off, then coat well in the seasoned flour, pressing it on firmly.
3. Rest the coated chicken for 10 minutes so the flour hydrates slightly. Meanwhile, preheat the air fryer to 200°C (390°F) for 3 minutes.
4. Lightly oil the air fryer basket with a little of the vegetable oil. Arrange the chicken in a single layer (cook in batches if needed), then lightly brush or dab a little oil over any pale, dry floury patches.
5. Air-fry for 12 minutes, then turn the chicken. Brush any dry spots with a little more oil and air-fry for a further 12 to 18 minutes until deeply browned and cooked through, with no pink at the bone and juices running clear.
6. Rest for 5 minutes, then drizzle with the remaining hot sauce to serve. Serve straight away while the crust is crisp.

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