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Export 12 ingredients for grocery delivery
Step 1
In a large bowl, whisk buttermilk, hot sauce, 1 tablespoon salt, and several shakes of pepper. Add chicken to buttermilk mixture, making sure chicken is fully submerged. Cover with plastic wrap and refrigerate chicken at least 1 hour or up to 8.
Step 2
Remove chicken from fridge and mix beaten egg into mixture until combined. Set aside for a moment.
Step 3
In a large shallow bowl or pie plate, combine flour, cornstarch, 1 tablespoon salt, and 1 teaspoon pepper. Drizzle 2 tablespoons buttermilk marinade over top and toss to combine.
Step 4
Add the chicken to the flour mixture, turning and tossing in flour mixture until evenly coated. Allow chicken to sit in flour mixture 10 minutes. Meanwhile, spray the grate on a 4-qt air fryer and preheat 3 minutes at 400F.
Step 5
Working in two batches, spray both sides of two breaded chicken thighs well with pan spray. Place in a single layer in air fryer and fry at 400F 10 minutes until chicken registers 165F, flipping thighs halfway through cooking. Repeat frying process with remaining breaded chicken.
Step 6
In a small bowl, whisk all sauce ingredients until smooth and season with salt and pepper to taste. Brush sauce evenly over hot fried chicken and serve hot with pickles. Enjoy!
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