For SENGA – Oil Free Fryer SZG-26A
800g store-bought chicken thighs (skin on, bone in)
2 cups buttermilk
2 cups all purpose flour
2 teaspoons salt
2 teaspoons black pepper
1 teaspoon cayenne pepper ( I used paprika powder)
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon paprika powder
1 teaspoon salt

1. Rinse chicken thighs to remove any obvious fat and residue, and pat dry with paper towels.
2. Toss together chicken pieces, black pepper, paprika and salt in a large bowl to coat. Pour buttermilk over until chicken is coated. Refrigerated for at least 6 hours or overnight.
3. Preheat Oil Free Fryer at 180 0C.
4. In separate bowl, combine flour, baking powder, paprika and salt and pepper. Remove the chicken 1 piece at a time from the buttermilk and dredge in seasoned flour. Shake off any excess flour and transfer to a plate.
5. Arrange chicken one layer on the Oil Free Fryer basket, skin side up*, and slide the basket into the Oil Free Fryer. Set timer and air fry for 8 minutes. Pull out the tray, turn chicken pieces over, and set timer for another 10 minutes.
6. Allow to drain on paper towels and serve.