Preparation Steps

• In a bowl, combine buttermilk, hot sauce, garlic powder, salt, and pepper for the marinade. Add chicken thighs and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
• In a shallow dish, whisk together flour, paprika, cayenne pepper, garlic powder, salt, and black pepper for the dry coating.
• Remove chicken from marinade, letting excess drip off. Dredge each piece of chicken in the dry coating, ensuring it's fully covered.
• Preheat your oven or air fryer to 400°F (200°C). Place coated chicken on a wire rack set over a baking sheet (if baking) or in the air fryer basket.
• Bake for 20-25 minutes, or air fry for 18-20 minutes, flipping halfway through, until the chicken is golden brown and cooked through (internal temperature reaches 165°F or 74°C).
• While the chicken is cooking, prepare the hot sauce glaze. In a small saucepan over medium heat, melt butter. Stir in brown sugar, hot sauce, cayenne pepper, and smoked paprika. Cook for 1-2 minutes until slightly thickened.
• Once the chicken is cooked, brush generously with the hot sauce glaze. Serve immediately.