Air Fryer Buttermilk Fried Chicken

• 1 medium Whole chicken, skin on
• 500 ml Buttermilk
• 2 tbsp Hot sauce
• 180 g Plain flour
• 2 tsp Sweet paprika
• 2 tsp Ground garlic
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Vegetable oil

1. Joint the chicken into 8 to 10 pieces (2 breasts, 2 thighs, 2 drumsticks, 2 wings), keeping the skin on. Pat the pieces dry, then put them into a large bowl.
2. Add the buttermilk and hot sauce and turn the chicken to coat. Cover and chill for 60 minutes (or up to overnight) to tenderise and season the meat.
3. In a shallow bowl, mix the plain flour, sweet paprika, ground garlic, fine sea salt, and black pepper. Lift the chicken out of the marinade, letting the excess drip back into the bowl, then coat each piece well in the seasoned flour.
4. Preheat the air fryer to 200°C (390°F) for 5 minutes. Arrange the chicken in a single layer in the basket, leaving a little space between pieces; cook in batches if needed.
5. Lightly brush or drizzle the chicken with the vegetable oil to help the coating brown evenly. Air-fry for 12 minutes, then turn the pieces and air-fry for a further 10 to 14 minutes until deep golden and cooked through.
6. Check doneness by piercing the thickest part: the juices should run clear and the meat should be opaque, with no pink at the bone. Rest the chicken for 5 minutes before serving so the crust sets.

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