Ingredients

• 4 chicken thighs and 2 breasts, bone-in skin-on
• 2 cups buttermilk
• 2 large eggs
• ¼ cup pickle brine
• 2 tbsp hot sauce
• 2 tbsp honey
• 1½ cups all-purpose flour
• 1 cup rice flour
• Seasonings (salt, paprika, garlic, onion powder)
• Cooking spray

Instructions

1. Marinade: Combine buttermilk, beaten eggs, pickle juice, hot sauce and honey in a bowl. Submerge chicken and refrigerate 4-12 hours.
2. Prepare: In a shallow dish, whisk together flours and seasonings. Remove chicken from marinade and pat completely dry.
3. Coat: Thoroughly dredge each piece of chicken in the seasoned flour mixture, shaking off excess.
4. Cook: Place chicken skin-side down in air fryer at 380°F / 193°C. Cook for 12-15 minutes.
5. Turn: Carefully flip chicken pieces skin-side up and continue cooking 10-15 minutes until internal temperature reaches 175°F or 79°C.
6. Rest: Remove and let rest for 10 minutes before serving for optimal juiciness.

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