Air Fried Chicken

Chicken

1. Combine the buttermilk, hot sauce and salt
2. Add the chicken, coat well and refrigerate for at least 2 hours, or even overnight
3. Remove the chicken from the refrigerator about 30 minutes before cooking
4. Combine all the dredge ingredients in a wide bowl.
5. Drizzle about 2 tablespoons of the buttermilk marinade into the dredge. Toss and rub it through with your fingers to create little clumps. Those become the craggy bits.
6. Remove a thigh from the buttermilk, letting the excess drip off, lightly blot with paper towels then coat thoroughly in the dredge
7. Put the coated thighs on a rack and let them sit for 10 to 15 minutes. This helps the coating hydrate and stay attached.
8. Preheat the air fryer to 350°F.
9. Spray the basket lightly with oil, arrange the thighs skin-side up without crowding them, and spray well, paying special attention to any dry floury spots.
10. Air fry for 20-22 minutes, or until about 180 - if your air fryer doesn't have a top & bottom heating element, flip half way
11. Remove to a rack - not a plate, let rest 5 minutes then serve with the gravy

‍Miso-Black Pepper Gravy

1. Melt the butter in a small saucepan, whisk in the flour and cook for about 1 minute
2. Slowly whisk in the stock and simmer until lightly thickened, 3 to 5 minutes
3. Remove from the heat, then whisk in the miso, Dijon, black pepper, rice vinegar & soy