Origin of Buttermilk Fried Chicken

Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.

What I Love About This Recipe

• Healthier than deep-fried chicken but still crispy and delicious.
• Marinating in buttermilk ensures juicy, tender meat.
• Minimal oil needed, so it’s less greasy but still packed with flavor.
• Easy cleanup—no messy frying!

Also Read : Olive Oil Mashed Potatoes

Air Fryer Buttermilk Fried Chicken

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 500g bone-in chicken thighs or drumsticks (or boneless if preferred)

• 1 cup buttermilk

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp paprika

• ½ tsp cayenne pepper (optional, for spice)

• For the Coating

• 1 cup all-purpose flour

• ½ cup cornstarch (for extra crispiness)

• 1 tsp baking powder (helps with crispiness)

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• 1 tsp garlic powder

• ½ tsp cayenne pepper (optional)

• 1 tbsp buttermilk (to create flaky texture in the coating)

• Cooking spray or oil spray (for air fryer)

Directions

• In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
• Add the chicken and fully submerge in the buttermilk mixture.
• Cover and refrigerate for at least 2 hours (or overnight for best results).
• In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
• Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
• Remove chicken from the buttermilk marinade, allowing excess to drip off.
• Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
• Shake off any excess flour and place the coated chicken on a wire rack.
• Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
• Lightly spray the air fryer basket with cooking oil spray.
• Place chicken pieces in a single layer, ensuring they don’t overlap.
• Spray the top of the chicken with a light coat of oil spray.
• Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
• Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
• Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
• Let the chicken rest for 5 minutes before serving.
• Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!

Notes

• Make it gluten-free by using gluten-free flour and cornstarch.
• For extra crispiness, let the coated chicken rest for 10 minutes before air frying.

The post Air Fryer Buttermilk Fried Chicken appeared first on RecipeWikki.

Origin of Okonomiyaki-Inspired Crispy Rice

Okonomiyaki originated in Japan, particularly in Osaka and Hiroshima, where it’s made with a batter of flour, eggs, and shredded cabbage, then topped with rich sauces and bonito flakes. This recipe takes the flavors of okonomiyaki but swaps out the pancake for crispy rice, inspired by Japanese-style fried rice cakes.

What I Love About This Recipe

I love how this dish brings together the crispy, golden texture of fried rice with the savory, tangy, and slightly sweet flavors of okonomiyaki. The toppings add an exciting finish, and it’s super versatile—you can add protein like shrimp, chicken, or tofu for a complete meal.

Also Read : Hotdog Roll-Ups

Okonomiyaki-Inspired Crispy Rice

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

446+

kcal

Ingredients

• 2 cups cooked short-grain rice (preferably chilled)

• 1 tbsp vegetable oil (or sesame oil for extra flavor)

• ½ tsp salt

• ½ tsp soy sauce

• ½ cup shredded cabbage

• 2 tbsp Japanese mayonnaise (Kewpie recommended)

• 1 tbsp okonomiyaki sauce (or a mix of Worcestershire sauce & ketchup)

• 1 tbsp chopped green onions

• 1 tbsp bonito flakes (optional but adds authentic flavor)

• 1 tsp toasted sesame seeds

• ½ tsp nori flakes (or finely chopped seaweed)

Directions

• Heat a large pan over medium heat and add vegetable oil.
• Spread the chilled rice evenly in the pan, pressing it down slightly.
• Let it cook undisturbed for 5-7 minutes, until the bottom turns golden and crispy.
• Flip the rice in sections and cook the other side for another 3-5 minutes, adding soy sauce for extra flavor.
• While the rice is crisping, shred the cabbage and slice the green onions.
• Transfer the crispy rice to a plate.
• Sprinkle the shredded cabbage on top.
• Drizzle with okonomiyaki sauce and Japanese mayo in a zigzag pattern.
• Top with green onions, sesame seeds, nori flakes, and bonito flakes (if using).

Notes

• Extra Protein: Add shrimp, tofu, or a fried egg on top for more richness.
• Sauce Swap: If you don’t have okonomiyaki sauce, mix 1 tbsp Worcestershire sauce + ½ tbsp ketchup + ½ tsp soy sauce for a similar taste.

The post Okonomiyaki-Inspired Crispy Rice appeared first on RecipeWikki.