Crispy Air-Fried Chicken with Sriracha-Honey Drizzle


  • 1 cup buttermilk
  • 1/4 cup Frank’s RedHot sauce
  • 2 lbs bone-in skin-on chicken (drumsticks), thighs, wings, and/or breasts cut in half crosswise)
  • 1 1/4 cups all-purpose flour
  • 1 tsp garlic powder
  • 2 tsp seasoned salt
  • 1 tsp poultry seasoning
  • 1/4 tsp cayenne pepper
  • Avocado oil or other neutral-flavored oil, for spraying
  • 1/4 cup clover or wildflower honey
  • 1/4 cup Sriracha sauce
  • 1/4 cup Sriracha sauce
  • Marinate the chicken: In a large shallow dish or 1-gallon ziplock bag, combine the buttermilk and hot sauce. Add the chicken, flipping it to coat completely. Cover the dish or close the bag and refrigerate for at least 2 hours or up to overnight.
  • Line a baking sheet or large dish with parchment paper. (This is where you’ll place the breaded pieces of chicken before air frying—if they sit too long in the air frying basket before cooking, the breading will stick to the metal.)
  • Create a breading station with two shallow bowls: In the first bowl, stir together the flour, garlic powder, seasoned salt, poultry seasoning, and cayenne until evenly mixed. Drain the buttermilk marinade from the chicken into the second bowl.
  • Pat the chicken pieces dry with paper towels. One at a time, dredge the chicken pieces in the flour mixture, then the buttermilk marinade, then back in the flour for a second time. Place the coated pieces skin side up on the lined baking sheet.
  • Place the black enamel cooking pan in the bottom oven rack position to catch any drips. Place the wire metal oven rack in the second highest position.
  • Preheat the oven on AIR FRY at 350°F and set the cooking time for 30 minutes.
  • Spray the tops of the chicken pieces lightly with avocado oil, taking care to moisten the entire surface so it is no longer dry and floury. Right when the oven has preheated, transfer the breaded chicken to the air frying basket.
  • Air fry the chicken in the preheated oven. When the “turn food” message comes on, use tongs to flip the pieces of chicken. If there are any dry, floury spots on their second side, spray them lightly with oil, then return the basket to the oven.
  • While the chicken is cooking, make the drizzle: In a small bowl, stir together the honey and sriracha.
  • When the cooking program ends, use an instant-read thermometer to make sure the chicken is cooked through: 185°F in the center for thighs and drumsticks, 165°F for breasts.
  • Using tongs, transfer the chicken to serving plates. Drizzle the chicken with the sriracha honey or serve it on the side for dipping. Serve right away.
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