Air Fried Maple Chicken Thighs
This maple fried chicken is subtly sweet yet savory and crisped to perfection in an air fryer.
buttermilk
1
cup
maple syrup
½
cup
egg
1
large
granulated garlic
1
teaspoon
skin-on, bone-in chicken thighs
4
all-purpose flour
½
cup
tapioca flour
¼
cup
salt
1
tablespoon
sweet paprika
1
teaspoon
smoked paprika
½
teaspoon
granulated onion
1
teaspoon
ground black pepper
¼
teaspoon
cayenne pepper
¼
teaspoon
granulated garlic
½
teaspoon
honey powder (such as Savory Spice)
½
teaspoon
 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.
  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.
  Preheat an air fryer to 380 degrees F (190 degrees C).
  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.
  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.
