Who needs a deep fryer when you can get such delicious results from an air-fryer? Starts with a hot-sauce buttermilk soak, then coat the chicken with well-seasoned flour mixture. A dip in beaten eggs, then back into the flour mixture to ensure a crispy coating, and the air-fryer will take it from there without quarts of oil and all of the splatters that go along with it.

Ingredient :

• 8 (6-ounce) bone-in, skin-on chicken thighs

• 2 cups whole buttermilk

• ¼ cup hot sauce (such as Crystal)

• 5 ¼ teaspoons kosher salt, divided

• 1 ½ cups (about 6 3/8 ounces) all-purpose flour

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon black pepper

• 2 large eggs, beaten

• Cooking spray

• 1 guajillo chile, stemmed, seeded, and finely chopped

• ½ cup honey

• 1 tablespoon apple cider vinegar

Directions :

1. Place chicken, buttermilk, hot sauce, and 2 teaspoons of the salt in a large bowl; toss gently to coat. Cover and refrigerate at least 3 hours or up to 24 hours.

2. Stir together flour, garlic powder, onion powder, black pepper, and 3 teaspoons of the salt in a large shallow bowl. Place eggs in a separate shallow bowl.

3. Remove chicken from buttermilk mixture, letting excess drip back into bowl; transfer chicken to a rimmed baking sheet or a large plate. Working with 1 thigh at a time, dredge chicken in flour mixture, turning to coat and pressing to adhere; gently shake excess flour mixture into bowl. Place thigh in bowl with eggs, turn to coat. Return chicken to flour mixture; gently turn to coat and place on a separate baking sheet or plate. Repeat coating process with the remaining thighs.

4. Lightly coat an air fryer basket with cooking spray. Add 4 thighs to basket, skin side down, and coat top with cooking spray. Cook at 375°F for 12 minutes. Flip chicken over and coat top with cooking spray. Continue cooking at 375°F until a thermometer inserted into thickest portion of meat registers 165°F, about 12 minutes. Transfer chicken to a wire rack set inside a rimmed baking sheet. Repeat cooking process with remaining 4 chicken thighs.

5. While chicken cooks, heat chile in a small saucepan over medium, stirring often, until fragrant, about 1 minute. Stir in honey, vinegar, and remaining 1/4 teaspoon salt. Bring mixture to a simmer over low, stirring occasionally (honey will foam and bubble). Remove saucepan from heat; set aside at room temperature to allow honey mixture to infuse, about 5 minutes.

6. To serve, drizzle hot honey mixture evenly over chicken thighs.