- 3 - 4 lb. assorted bone-in, skin-on chicken pieces (i prefer thighs, drumsticks and wings!)
- 2 cups buttermilk
- 1 cup this little goat went to korea, divided
- kosher salt
- 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.