Recipe Details
Ingredients
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1cupbuttermilk
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½teaspoonhot sauce
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⅓cuptapioca flour
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½teaspoongarlic salt
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⅛teaspoonground black pepper
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1egg
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½cupall-purpose flour
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2teaspoonssalt
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1 ½teaspoonsbrown sugar
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1teaspoongarlic powder
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½teaspoonpaprika
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½teaspoononion powder
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¼teaspoonoregano
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¼teaspoonblack pepper
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1poundskinless, boneless chicken thighs
Cooking Directions
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Combine buttermilk and hot sauce in a shallow dish; mix to combine.
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Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
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Beat egg in a shallow bowl.
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Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
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Dip chicken thighs into prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
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Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
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Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and juices run clear, an additional 10 minutes.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe4 | |
Calories335 | |
% Daily Value * | |
Total Fat 14g |
17% |
Saturated Fat 4g |
20% |
Cholesterol 114mg |
38% |
Sodium 1550mg |
67% |
Total Carbohydrate 27g |
10% |
Dietary Fiber 1g |
3% |
Total Sugars 5g |
|
Protein 24g |
49% |
Vitamin C 2mg |
2% |
Calcium 97mg |
7% |
Iron 2mg |
13% |
Potassium 320mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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