Air Fryer Copycat KFC Chicken

Enjoy all the flavor and crunch of classic fried chicken with much less oil! This air fryer copycat KFC chicken features juicy chicken coated in a perfectly seasoned, crispy crust that’s sure to become a family favorite.

Ingredients

Chicken

• 2 lb (900 g) chicken pieces (drumsticks, thighs, wings, or breasts)
• 2 cups buttermilk
• 1 large egg

Seasoned Coating

• 2 cups all-purpose flour
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp dried thyme
• 1 tsp ground white pepper
• 1 tsp black pepper
• 1 tsp celery salt
• 1 tsp mustard powder
• 1 tsp salt

For Cooking

• Olive oil or avocado oil cooking spray

Instructions

1. In a large bowl, whisk together the buttermilk and egg. Add the chicken, cover, and refrigerate for 2–8 hours (or overnight for the best flavor).
2. Preheat the air fryer to 380°F (193°C) for 5 minutes.
3. In a shallow dish, combine the flour, paprika, garlic powder, onion powder, oregano, basil, thyme, white pepper, black pepper, celery salt, mustard powder, and salt.
4. Remove the chicken from the marinade, letting the excess drip off.
5. Coat each piece thoroughly in the seasoned flour, pressing firmly so the coating sticks. For an extra-crispy crust, dip the chicken back into the buttermilk and coat in the flour a second time.
6. Lightly spray both sides of the coated chicken with cooking oil.
7. Arrange the chicken in a single layer in the air fryer basket, leaving space between each piece.
8. Air fry for 25–30 minutes, flipping halfway through and spraying any dry spots with more oil.
9. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before serving.

Tips

• Don’t overcrowd the basket—cook in batches if necessary.
• Spraying the coating with oil helps achieve an even golden-brown finish.
• Bone-in chicken stays juicier than boneless pieces.
• Adjust the cooking time depending on the size of the chicken pieces.

Serving Suggestions

• Mashed potatoes and gravy
• Coleslaw
• Buttermilk biscuits
• Mac and cheese
• Corn on the cob
• Baked beans

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Air fry at 375°F (190°C) for 4–6 minutes until hot and crispy.
• Freezer: Freeze cooked chicken for up to 3 months. Thaw overnight in the refrigerator before reheating.

Prep Time: 15 minutes (plus marinating)
Cook Time: 25–30 minutes
Marinating Time: 2–8 hours
Total Time: About 3–8½ hours
Servings: 4–6
Calories: Approximately 430 calories per serving