Air Fryer Fried Chicken

This Air Fryer Fried Chicken is wonderfully crispy on the outside, juicy on the inside, and made with much less oil than traditional deep-fried chicken. Marinating the chicken in buttermilk keeps it tender while a seasoned flour coating creates the perfect crunch.

Ingredients

For the Chicken

• 2 lb (900 g) bone-in chicken pieces (drumsticks, thighs, breasts, or wings)
• 2 cups (480 ml) buttermilk
• 1 large egg
• 1 tsp hot sauce (optional)

For the Seasoned Coating

• 2 cups (250 g) all-purpose flour
• 2 tbsp cornstarch
• 1 tbsp paprika
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp salt
• 1 tsp black pepper
• ½ tsp cayenne pepper (optional)

For Cooking

• Olive oil or avocado oil cooking spray

Instructions

1. In a large bowl, whisk together the buttermilk, egg, and hot sauce (if using). Add the chicken, cover, and marinate in the refrigerator for 2–12 hours.
2. Preheat the air fryer to 380°F (193°C) for 5 minutes.
3. In a shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, thyme, salt, black pepper, and cayenne pepper.
4. Remove each piece of chicken from the marinade, allowing the excess to drip off.
5. Coat thoroughly in the seasoned flour, pressing firmly so the coating adheres. For an extra-crispy crust, dip the chicken back into the buttermilk and coat it in the flour a second time.
6. Lightly spray both sides of the coated chicken with cooking spray.
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 cooking and spraying any dry spots with a little more oil.
9. Continue cooking until the coating is crisp and golden and the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
10. Let the chicken rest for 5 minutes before serving.

Tips

• Pat the chicken dry before marinating for the crispiest coating.
• Avoid overcrowding the basket—cook in batches if needed.
• Spray the flour coating evenly with oil to help it brown.
• Cooking times may vary depending on the size of the chicken pieces.

Serving Suggestions

• Creamy mashed potatoes
• Coleslaw
• Buttermilk biscuits
• Corn on the cob
• Mac and cheese
• Baked beans

Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Reheat: Air fry at 375°F (190°C) for 4–5 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: 2–12 hours
Total Time: About 2 hours 40 minutes–12 hours 45 minutes
Servings: 4–6
Calories: Approximately 430 calories per serving