Air Fryer Fried Chicken Recipe

I’m sharing an unexpected technique in my Fried Chicken In An Air Fryer recipe that produces traditional Southern style results in just one hour and includes a clever twist you won’t expect.

I never thought an hour could change dinner, but I swear this golden crispy Air Fryer Fried Chicken does. I soak the pieces in buttermilk then dust them with paprika, let the air fryer do the heavy lifting.

People call it The Best Air Fryer Chicken and I cant blame them, the crust gets impossibly crunchy while the meat stays juicy. If you’ve been skeptical about Fried Chicken In An Air Fryer, hang on, this one surprises you every bite, its got a little spice and big flavor.

I mess up sometimes, but this recipe keeps showing up at my table.

Ingredients

• Rich in protein, fills you up; skin adds fat and crispiness when fried.
• Tart, tenderizes meat and adds calcium; lactic acid helps break down proteins.
• Flour gives structure, cornstarch boosts crispiness; mainly carbs, little fiber.
• Paprika adds smoky sweetness, spices add flavor without calories or carbs.
• Eggs bind coating and add protein plus some fat; help browning.
• Oil helps crisp the crust, adds fat and calories so use sparingly.
• Black pepper and cayenne add heat, tiny amounts boost metabolism slightly.
• Thyme and oregano give savory depth, almost no calories but lots of aroma.

Ingredient Quantities

• 3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks and breast pieces mixed)
• 2 cups buttermilk
• 1 tablespoon hot sauce (optional)
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 1/2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon paprika (smoked or sweet)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 teaspoon baking powder
• 2 large eggs (beaten)
• 2 tablespoons vegetable oil, for drizzling or light misting
• Nonstick cooking spray (optional, for crispier finish)

How to Make this

1. In a large bowl whisk together 2 cups buttermilk, 1 tablespoon hot sauce if using, and 1 teaspoon of the kosher salt; add the chicken pieces, press them down so they’re submerged, cover and chill for at least 30 minutes (you can do longer but we are aiming for about an hour total).

2. While chicken marinates mix the dry coating: in a big bowl combine 1 1/2 cups all purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne, 1/2 teaspoon dried thyme, 1/2 teaspoon dried oregano, 1 teaspoon baking powder and the remaining 1/2 teaspoon kosher salt plus 1 teaspoon freshly ground black pepper; whisk so it’s even.

3. Beat the 2 large eggs in a shallow dish so they are ready for dredging.

4. Remove a few pieces of chicken from the buttermilk at a time, let excess drip off (dont wipe it all off, you want some moisture to help the coating stick), dip each piece into the beaten egg, then press into the seasoned flour mixture until well coated. For an extra thick crust dip back in the egg briefly and flour again, but it’s optional.

5. Preheat your air fryer to 380 degrees F for about 3 to 5 minutes, and lightly spray or oil the basket so the coating doesnt stick.

6. Arrange the coated chicken in a single layer in the basket skin side down first, do not overcrowd; work in batches if needed so air can circulate.

7. Lightly drizzle or brush each piece with the vegetable oil (about 2 tablespoons total across the batch) or give a light spray of nonstick cooking spray, this helps that golden crisp form.

8. Air fry at 380 degrees F for 10 to 12 minutes skin side down, flip the pieces, spray or drizzle a little more oil if you like, then cook another 10 to 15 minutes until the coating is deep golden and the internal temperature reaches 165 degrees F in the thickest part without touching bone. Bigger breasts may need an extra 5 minutes.

9. Remove chicken to a wire rack and let rest 5 minutes so juices redistribute and the crust firms up a bit, don’t serve straight out of the fryer or the coating can fall apart.

10. Tips: dont overcrowd the basket, use a probe thermometer for doneness, the cornstarch and baking powder make the crust extra crunchy, and if you want hotter spice add more cayenne or hot sauce to the buttermilk next time.

Equipment Needed

1. Air fryer with basket
2. Probe thermometer (instant read)
3. Two large mixing bowls (marinade + dry mix)
4. Measuring cups and spoons
5. Whisk and a shallow dish for the beaten eggs
6. Tongs for dredging and flipping
7. Wire rack set over a rimmed baking sheet (for resting and staging batches)
8. Pastry brush or oil mister and nonstick cooking spray
9. Cutting board and chef knife or kitchen shears

FAQ

Air Fryer Fried Chicken Recipe Substitutions and Variations

• Buttermilk: swap with 2 cups plain yogurt thinned with about 1/4 cup water or milk, or use 2 cups milk plus 2 tbsp lemon juice or white vinegar, it still tenderizes great.
• All purpose flour + cornstarch mix: use 2 cups rice flour or 1 1/2 cups all purpose flour plus 1/2 cup potato starch for extra crisp, works well for light crunchy crust.
• Eggs (binder): replace each egg with 1/4 cup aquafaba or 1/2 cup buttermilk, or try a simple slurry of 1/3 cup flour plus 1/3 cup water to help the coating stick.
• Vegetable oil: swap for melted butter or avocado oil for richer flavor, or use an oil spray like olive oil spray for a lighter finish, brush a little on pieces before cooking for better browning.

Pro Tips

– Let the chicken sit out for about 20 minutes before cooking so it warms up a bit. Cold pieces cook unevenly and the crust can separate, so this simple step really helps the inside hit temp without burning the outside.

– After coating, let the pieces rest on a wire rack for 8 to 12 minutes before they go in the air fryer. That short wait helps the flour set so the crust stays put while it cooks, and it gives a noticeably crunchier result.

– Use a light, even mist or brush of a high smoke point oil on the coating rather than pouring. Too much oil makes the crust soggy and can create hot spots. If the outsides are browning before the centers are done, lower the temp a bit and add a few extra minutes.

– Don’t crowd the basket. Air needs to flow around each piece, so work in batches. Use an instant read thermometer in the thickest part near the bone to pull them at safe doneness, then rest on a rack so juices redistribute and the crust firms up.