2 cups Buttermilk
1 Tbsp. Hot sauce
1 cup Flour, to dredge
3 eggs, beaten
4 cups Panko Bread Crumbs
*Fresh thyme leaves and Sea Salt for garnish, optional
LET'S GET COOKING!
Combine buttermilk, hot sauce, salt to taste and garlic powder in a large bowl. Add the chicken, cover with a plastic wrap and marinate overnight.
Season flour with salt, pepper and paprika or cayenne. Place in a platter
In a separate bowl, beat the eggs. Set aside.
Place panko in a separate bowl.
Remove the chicken from the marinade and dredge chicken thighs in seasoned flour. Dip into the beaten eggs and finally into panko making sure all sides are coated.
Arrange the coated chicken pieces in a single layer in the air fryer basket. Spray chicken with oil.
Air fry at manufacturers recommended temperature for fried chicken and fry for 20-25 minutes, turning once halfway through.*
*USDA recommends cooking poultry to a minimum internal temperature of 165°F