3 – 4 lb. assorted bone-in, skin-on chicken pieces (thighs, drumsticks and wings!)
2 cups buttermilk
1 cup this little goat went to Korea sauce, divided
2 cups all-purpose flour
1 tbsp garlic powder
1 tbsp Korean chili flakes
6 tbsp unsalted butter, melted
non-stick cooking spray
1/4 cup thinly sliced scallions, for topping
2 tbsp toasted sesame seeds, for topping
- In a large mixing bowl, whisk together the buttermilk, ½ cup this little goat went to Korea sauce, ½ teaspoon kosher salt and a few grinds of black pepper.
- Season the chicken on all sides with salt and pepper and add to the bowl containing the buttermilk mixture. let sit for at least 1 hour, or refrigerated up to overnight.
- In a shallow bowl or pie pan, combine the flour, 1 ½ teaspoons kosher salt, garlic powder and Korean chili flakes. mix to combine
- Remove chicken from the buttermilk mixture, allowing any excess to drip off. dredge chicken in the flour mixture until well coated on all sides. transfer to a wire rack and repeat with remaining chicken.
- Spray the basket of an air fryer with non-stick cooking spray. place the chicken in a single layer in the fryer basket, working in batches if necessary (you don’t want to overcrowd the basket). cook at 380 degrees for about 15-25 minutes, flipping once halfway through, until the chicken is cooked through to an internal temperature of 165 degrees.
Note: the larger pieces of chicken will take closer to 20-25 minutes, while the smaller pieces will take closer to 15. we recommend cooking similar-sized pieces of chicken together. and, make sure to flip your chicken halfway through to ensure it gets nice and crispy on both sides!
- Meanwhile, whisk the melted butter with remaining ½ cup Korea sauce until well combined and smooth.
- Transfer fried chicken to a serving plate and brush, or drizzle, with buttery Korea sauce. top with toasted sesame seeds and sliced scallions. serve warm.