2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons chili powder
1 tablespoon mustard powder
2 tablespoons kosher salt
1 tablespoon ground black pepper
1 quart (4 cups) buttermilk
2 uncooked bone-in, skin-on chicken thighs
2 uncooked bone-in, skin-on chicken breasts, each split in half
4 cups all-purpose flour
3/4 cup canola oil, divided
2 tablespoons dark brown sugar
3 tablespoons paprika
2 teaspoons cayenne pepper
1 Stir together garlic, onion, chili, and mustard powders with salt and pepper. Place half the mixture in a large resealable plastic bag or container. Add buttermilk to bag or container and combine with spice mixture. Set aside remaining spice mixture.
2 Add chicken to buttermilk mixture and marinate in refrigerator for 8 hours or overnight.
3 Strain chicken from marinade. Combine remaining spice rub with flour in a large mixing bowl. Working in batches, toss chicken pieces in spiced flour mixture until evenly coated. Gently tap chicken off to remove excess flour.
4 Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 360°F, and set time to 25 minutes. Select START/STOP to begin preheating.
5 While unit is preheating, rub each piece of chicken with oil, using a total of 1/4 cup oil for all pieces.
6 When the unit beeps to signify it has preheated, place chicken in the basket. Close hood and cook for 10 minutes.
7 Meanwhile, whisk together remaining 1/2 cup canola oil, brown sugar, paprika, and cayenne pepper in a bowl.
8 After 10 minutes, flip chicken. Close hood and continue cooking for 10 more minutes, then check chicken for doneness. Continue cooking up to an additional 5 minutes or until chicken’s internal temperature reaches 165°F.
9 When cooking is complete, gently toss chicken with spiced oil mixture and serve.
TIP For a complete meal, serve with biscuits with honey and coleslaw.