KFC-Style Chicken in the Air Fryer

Enjoy all the crispy, flavorful goodness of classic fried chicken with much less oil! This Air Fryer KFC-Style Chicken features juicy, tender meat coated in a perfectly seasoned, crunchy crust.

Ingredients

For the Chicken

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

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 basil
• 1 tsp dried thyme
• 1 tsp celery salt
• 1 tsp black pepper
• 1 tsp salt
• ½ tsp ground white pepper
• ½ tsp mustard powder
• ½ tsp ground ginger
• 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.
2. Add the chicken, cover, and refrigerate for at least 2 hours, or overnight for the best flavor.
3. In a separate bowl, combine the flour, cornstarch, and all the seasonings.
4. Remove the chicken from the marinade, letting any excess drip off.
5. Coat each piece thoroughly in the seasoned flour mixture, pressing gently so the coating adheres well.
6. Let the coated chicken rest for 10 minutes to help the crust stick.
7. Preheat the air fryer to 380°F (193°C) for 5 minutes.
8. Lightly spray both sides of the chicken with cooking oil.
9. Arrange the chicken in a single layer in the air fryer basket, leaving space between each piece.
10. Air fry at 380°F (193°C) for 25–30 minutes, turning the chicken halfway through cooking and spraying lightly with oil again if needed.
11. The chicken is done when the coating is crisp and golden and the internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs and drumsticks.
12. Let the chicken rest for 5 minutes before serving.

Tips

• Marinating overnight gives the juiciest, most flavorful chicken.
• Don’t overcrowd the air fryer basket—cook in batches if necessary.
• A light coating of oil helps the crust become evenly golden and crispy.
• For extra crunch, double-dip the chicken by returning it to the buttermilk and flour mixture before air frying.

Serving Suggestions

• Creamy coleslaw
• Mashed potatoes and gravy
• Buttermilk biscuits
• Corn on the cob
• Macaroni and cheese
• French fries

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: 20 minutes (plus marinating time)
Marinating Time: 2 hours to overnight
Cook Time: 25–30 minutes
Total Time: About 2 hours 50 minutes
Servings: 4–6
Calories: Approximately 390 calories per serving