Description
This Air Fryer Fried Chicken recipe offers a healthier twist on the classic fried chicken by using an air fryer for a crispy, golden crust without deep frying. Marinated in buttermilk and seasoned flour, the chicken is tender, juicy, and full of flavor with a perfect crunch.
Ingredients
Scale
Chicken and Marinade
- 2 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Dry Coating
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Additional
- Olive oil spray
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce (if using). Add the chicken pieces and toss to fully coat. Cover the bowl and refrigerate for at least 1 hour, preferably overnight, to tenderize the chicken and infuse flavor.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper to create a well-seasoned flour mixture for coating.
- Coat the Chicken: Remove each piece of chicken from the marinade, letting any excess drip off. Dredge the chicken thoroughly in the seasoned flour mixture until well coated on all sides.
- Preheat the Air Fryer: Set your air fryer to 375°F (190°C) and preheat for about 5 minutes to ensure it is hot and ready for cooking.
- Arrange and Oil the Basket: Spray the air fryer basket lightly with olive oil spray to prevent sticking. Place the coated chicken pieces in a single layer in the basket, skin side down if using skin-on pieces. Spray the tops of the chicken lightly with olive oil spray to help achieve a crispy exterior.
- Air Fry the Chicken: Cook the chicken for 12 minutes at 375°F. After 12 minutes, carefully flip the chicken pieces, spray them again with olive oil spray, then continue cooking for an additional 10–15 minutes or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C) for safe consumption.
- Rest and Serve: Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute, ensuring moist and flavorful pieces.
Notes
- Avoid overcrowding the air fryer basket to ensure the chicken cooks evenly and becomes crispy.
- For an extra crunchy coating, consider double-dipping the chicken back into the buttermilk and then into the flour mixture again before cooking.
- Adjust the cayenne pepper according to your preferred spice level.
- You can use skinless chicken, but keep in mind it will produce a less crispy texture.
