Ingredients
- ½ cup buttermilk
- 1 teaspoon hot sauce
- 1 ½ pounds skinless, boneless chicken thighs
- ¼ cup all-purpose flour
- ⅓ cup tapioca flour
- 2 ½ teaspoons Cajun seasoning
- ½ teaspoon garlic salt
- ½ teaspoon honey powder (such as Savory Spice)
- ¼ teaspoon ground paprika
- ⅛ teaspoon cayenne pepper
- 4 teaspoons honey
Directions
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Combine buttermilk and hot sauce in a resealable plastic bag. Add chicken thighs, toss to coat, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes
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Combine flour, tapioca flour, Cajun seasoning, garlic salt, honey powder, paprika, and cayenne pepper in a small bowl. Remove thighs from buttermilk mixture and shake off excess. Discard buttermilk mixture. Dredge thighs in flour mixture to coat both sides; shake off excess. Place coated thighs, unstacked, onto a plate.
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Preheat an air fryer to 360 degrees F (175 degrees C) according to manufacturer’s instructions.
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Place chicken thighs into air fryer basket; cook 15 minutes. Flip thighs; continue cooking until thighs are no longer pink in centers and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into centers should read at least 165 degrees F (74 degrees C). Remove chicken thighs from air fryer; drizzle each thigh with 1 teaspoon honey.
