Here’s a crispy, “KFC-style” fried chicken in the air fryer that’s juicy inside and crunchy outside
Ingredients (for 4 chicken pieces)
- 4 chicken drumsticks or thighs (skin-on for best crispiness)
- ½ cup buttermilk (or plain milk + 1 tsp vinegar)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp black pepper
- ½ tsp salt
- ½ tsp cayenne pepper (optional, for spice)
- Cooking spray or oil
Instructions
1. Marinate
- Soak chicken in buttermilk for 30 minutes–2 hours in the fridge
- Optional: add ½ tsp salt & pepper to the buttermilk
2. Prepare the Coating
- Mix flour, paprika, garlic powder, onion powder, black pepper, cayenne, and salt in a shallow bowl
3. Coat the Chicken
- Remove chicken from buttermilk
- Dredge each piece in the seasoned flour, pressing lightly so it sticks
4. Air Fry
- Preheat air fryer to 200°C (400°F)
- Spray basket lightly with oil
- Place chicken pieces in a single layer
- Spray tops lightly with oil
- Cook 25–30 minutes, flipping halfway, until golden and cooked through
- Internal temp: 75°C (165°F)
5. Serve
- Let rest 2–3 minutes before serving
- Serve with sides like coleslaw, mashed potatoes, or corn on the cob
Pro Tips
- Pat chicken dry before dredging for a better coating
- Don’t overcrowd the basket—air circulation ensures crispiness
- For extra crunch, double dredge: flour → buttermilk → flour
- Adjust seasoning to taste—more paprika + garlic = closer to classic KFC flavor
Variations
- Spicy: Increase cayenne pepper and paprika
- Extra crispy: Mix panko breadcrumbs with the flour coating
- Buttery flavor: Brush lightly with melted butter before air frying