"I'd say go for the air fryer," he advised. His famous recipe begins with soaking the chicken in buttermilk (and a little bit of hot sauce). The chicken is then coated with a mixture of breadcrumbs, parmesan, and seasoning - salt, pepper, smoked paprika, onion powder, and garlic powder. Now the chicken is almost ready to air fry, and it's at this point that the chef reaches for a mister filled with canola oil. That's just a reusable bottle which acts like a store-bought cooking spray, except you fill it with the oil of your choice."
"Preheat the air fryer to 390 degrees [Fahrenheit], spray the chicken lightly with oil, and air fry for about 25 minutes," Smith told us. The result? Fried chicken with ideal internal tenderness and external crunch.
"Don't overcrowd the fryer - give the pieces space to crisp up," chef Smith warns. An overcrowded air fryer can produce soggy chicken, which is definitely not what you're going for.
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