Fried chicken


  • For the marinade:
  • 2 lb. bone-in skin-on chicken pieces mix of cuts
  • 1 cup buttermilk
  • ¼ cup hot sauce
  • 1 teaspoon salt, 2 Tbs. Wallop! Everything!
  • For the breading:
  • 1 cup flour
  • ½ cup corn starch
  • 2 Tbs. Wallop! Everything!
  • Oil for spraying chicken Canola, Peanut, Vegetable, or olive oil
  1. Combine buttermilk, hot sauce, and Wallop! for the marinade in a large bowl. Add chicken and mix to combine. Cover and marinate up to 24 hours.
  1. Pre-heat air-fryer to 375F.
  1. In a medium shallow bowl, whisk the flour, cornstarch, and Wallop! for breading. Drizzle 2-3 tablespoons of the buttermilk batter into the flour mixture and mix it through with a fork.
  1. Dredge chicken the flour mixture and press flour on the top chicken to form a thick crust. Transfer chicken to a Pre-heated air fryer in a single layer without overlapping.
  1. Generously spray chicken with oil. Set the Air-fryer to 30 minutes and start. After 15 minutes, flip the chicken and lightly spray the other side with oil. Continue cooking for 10 minutes or until chicken is golden and the internal temperature reaches 155°. Repeat with the remaining chicken as needed.