Spicy Buttermilk Ranch Fried Chicken

Directions

1. Stir together ranch and buffalo-style seasoning. Place half the mixture in a large resealable plastic bag or container. Add buttermilk and combine with spice mixture. Set aside remaining spice mixture.

2. Place chicken in the buttermilk mixture and marinate in refrigerator for 8 hours or overnight.

3. Strain chicken from marinade. Combine remaining spice mixture with flour in a large mixing bowl. Working in batches, toss chicken in flour mixture until evenly coated. Gently tap chicken to remove excess flour.

4. Rub each piece of chicken with oil, using a total of 1/4 cup for all pieces.

5. Plug thermometer into unit. Insert crisper basket in unit and close hood. Select AIR CRISP, set temperature to 182°C, then select PRESET. Use the arrows to the right of the display to select CHICKEN. The unit will default to WELL to cook chicken to a food-safe temperature. Press START/STOP to begin preheating.

6. Insert thermometer horizontally into the center of the largest piece of chicken close to (but not touching) the bone.

7. When unit beeps to signify it has preheated, place chicken in the basket. Close hood over the thermometer cord.

8. When unit beeps and the display reads FLIP, use silicone-tipped tongs to flip the chicken, then close hood to continue cooking.

9. When unit beeps to signal the chicken has almost reached its doneness, transfer to a plate or cutting board with thermometer still inserted. Allow to rest for 10 minutes or until thermometer