My Cousin Fried Chicken at KFC for 12 Years — Now I Only Make It in the Air Fryer

My Cousin Fried Chicken at KFC for 12 Years — Now I Only Make It in the Air Fryer Air-fried chicken comes out dry and the coating slides off the second you cut into it. A cousin who spent twelve years frying chicken on the line shares the one step that holds the crust on: soak, double dredge, rest, oil, flip, and a temperature check. Mavis's Recipe Card Box has the card for this exact chicken. Link below. What's covered: Soak the chicken in buttermilk with hot sauce and salt for at least an hour, never regular milk. Double dredge wet, dry, wet, dry, and lay the coated pieces flat so they do not glue together. Rest the whole plate on the counter about fifteen minutes, never the fridge. Mist about one teaspoon of oil evenly over the basket, then flip at the ten minute mark. Pull the chicken at 165 degrees in the thickest part, checked with a thermometer. Freeze coated pieces for a double batch and cook them from frozen at 380 degrees. Crisp leftovers in the basket at 360 degrees for five minutes, not the microwave. Cook chicken to 165 degrees in the thickest part, and never run a hot air fryer against a wall or cabinet. #airfryerchicken #friedchicken #airfryerrecipe #buttermilksoak #doubledredge #chickenrecipes #cookingtips #kitchenbasics #familyrecipes #maviskettering why is my air fried chicken dry, why does my air fryer chicken coating fall off, air fryer chicken coating sliding off, air fryer chicken breading falls off, air fryer chicken coating not sticking, how to make air fryer chicken juicy, air fryer fried chicken recipe, buttermilk soak for chicken, double dredge chicken, double breading chicken air fryer, how to rest breaded chicken, air fryer chicken 165 degrees, crispy air fryer chicken breast, restaurant fried chicken at home, mavis kettering