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- 1 cup plain flour
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp white pepper
- 1 tsp celery salt
- 1 tsp basil
- 1 tsp thyme
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp mustard powder
- 1 tsp paprika
- 1 tsp powdered ginger
- 1 tbsp baking powder
- 600 ml buttermilk
- as needed chicken
Remove items you already have in your ingredients list above to see the difference.
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- basil1 tspbasil1.10
- thyme1 tspthyme1.10
- oregano1 tsporegano1.10
- powdered ginger1 tsppowdered ginger1.10
- buttermilkabout 600 mlbuttermilk1.00
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In a mixing bowl, pour in the buttermilk and add the chicken. Ensure the chicken is fully submerged in the buttermilk. Cover and refrigerate overnight or for a minimum of four hours to marinate.
In a separate bowl, combine the plain flour, salt, black pepper, white pepper, celery salt, dried basil, dried thyme, garlic powder, dried oregano, mustard powder, paprika, powdered ginger, and baking powder. Mix well to create the secret herb and spice blend.
Remove the marinated chicken from the fridge. Coat each piece thoroughly in the herb and spice mixture, ensuring an even layer.
Preheat your air fryer to 180°C (356°F). Place the coated chicken pieces in the air fryer basket, ensuring they are not overcrowded.
Cook the chicken in the air fryer for 25 minutes, or until golden brown and crispy. Serve immediately for a finger-licking good experience.
