Crispy Crunch Chicken in the Air Fryer gives you that deep-fried crunch with way less oil—golden outside, juicy inside
Ingredients
- 500–700g chicken (drumsticks, thighs, or boneless pieces)
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 cup flour
- ½ cup breadcrumbs (for extra crunch)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp chili powder (optional)
- 1–2 tbsp oil (for spraying or brushing)
Instructions
1. Marinate
- Soak chicken in buttermilk with a little salt
- Cover and refrigerate for at least 1 hour (overnight = best)
2. Prepare coating
- Mix flour, breadcrumbs, and all spices in a bowl
3. Coat the chicken
- Take chicken out of marinade (don’t wipe it off)
- Press into flour mixture firmly for a thick coating
- For extra crunch: dip again in buttermilk, then flour mix (double coating)
4. Air fry
- Preheat to 200°C (400°F)
- Place chicken in basket (don’t overcrowd)
- Lightly spray or brush with oil
5. Cook
- Cook for 18–25 minutes (depending on size)
- Flip halfway through
- Cook until crispy and fully done
Pro Tips
- Double coating = super crispy texture
- Oil spray helps get that fried look and crunch
- Let coated chicken rest 5–10 minutes before cooking (helps crust stick)
Flavor Variations
- Spicy: Add extra chili powder + hot sauce to marinade
- Garlic Parmesan: Toss cooked chicken in garlic butter + cheese
- Cornflake crunch: Replace breadcrumbs with crushed cornflakes
Serve With
- Fries or air fryer potatoes
- Coleslaw
- Garlic mayo or spicy dip