Ingredients
- 1 cup buttermilk
- ½ cup maple syrup
- 1 large egg
- 1 teaspoon granulated garlic
- 4 skin-on, bone-in chicken thighs
Dry Mix:
- ½ cup all-purpose flour
- ¼ cup tapioca flour
- 1 tablespoon salt
- 1 teaspoon sweet paprika
- ½ teaspoon smoked paprika
- 1 teaspoon granulated onion
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ½ teaspoon granulated garlic
- ½ teaspoon honey powder (such as Savory Spice)
Directions
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Combine buttermilk, maple syrup, egg, and granulated garlic in a large resealable plastic bag. Add chicken thighs and seal the bag well. Marinate in the refrigerator for at least 1 hour or up to overnight.
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Make dry mix: Combine flour, tapioca flour, salt, sweet paprika, smoked paprika, granulated onion, black pepper, cayenne pepper, granulated garlic, and honey powder in a shallow bowl.
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Preheat an air fryer to 380 degrees F (190 degrees C).
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Drain and discard marinade from chicken thighs. Dredge chicken through dry mix and shake off excess. Place chicken skin-side down in the air fryer basket.
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Cook in the preheated air fryer for 12 minutes. Flip thighs and continue cooking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 13 minutes more.
