Made air fryer fried chicken 5 times this month and finally got it right

I drove over to a Popeyes in Nashville last week and watched them bread chicken for like 20 minutes through the window. Noticed they double dip in buttermilk before the flour. Tried that in my air fryer at home and the crust actually stayed on for once. Anyone else have a secret for keeping breading from falling off?

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grant.luna15d agoMost Upvoted

That double dip trick is legit. I read somewhere that letting the breaded chicken rest in the fridge for about 15 minutes before cooking helps the coating stick better too. Something about the flour soaking into the buttermilk and getting tacky. Did you dry your chicken off first before dipping, or just go straight from the package?