Air Fryer Fried Chicken
Crispy outside, juicy inside — with way less oil than deep frying.
🛒 Ingredients
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2–3 lbs chicken pieces (drumsticks, thighs, wings, or breasts)
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
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1 ½ cups all-purpose flour
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2 tbsp cornstarch (extra crisp!)
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1–2 tsp salt
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1 tsp black pepper
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1 tsp garlic powder
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1 tsp paprika (smoked if you like)
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½ tsp onion powder
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½ tsp cayenne (optional)
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Cooking spray or oil spray
🔪 Step-by-Step
1️⃣ Marinate
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Soak chicken in buttermilk.
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Cover and refrigerate at least 1 hour (overnight = best flavor & tenderness).
2️⃣ Seasoned Coating
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Mix flour, cornstarch, and all seasonings in a bowl.
3️⃣ Dredge
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Remove chicken from buttermilk (let excess drip off).
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Press firmly into flour mixture.
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For extra crunch: dip back into buttermilk and coat again.
4️⃣ Air Fry
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Preheat air fryer to 375°F (190°C).
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Lightly spray basket.
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Place chicken in a single layer (don’t overcrowd).
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Spray tops lightly with oil.
Cook Times (flip halfway):
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Drumsticks/thighs: 22–28 min
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Wings: 18–22 min
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Boneless breasts: 14–18 min
Cook until internal temp reaches 165°F (74°C).
🔥 Extra Crispy Tips
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Don’t skip the cornstarch.
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Spray generously — dry flour spots won’t brown.
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Let coated chicken rest 10 minutes before air frying.
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Avoid stacking pieces.
🌶 Flavor Variations
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Add 1 tsp Cajun seasoning
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Mix in grated Parmesan to the flour
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Brush with hot honey after cooking
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Toss wings in buffalo sauce
If you’d like, I can also give you a gluten-free or extra-crispy Southern style version.