There’s something irresistible about KFC’s fried chicken—the crispy, golden crust, the juicy meat inside, and that signature blend of spices. But let’s be honest, deep-frying at home can be messy, and let’s not even talk about the calories. That’s why I set out to recreate that iconic flavor using an air fryer. The result? A guilt-free version that’s just as crunchy and flavorful, without the extra oil.
After some experimenting, I landed on a recipe that nails the KFC taste while keeping things simple. The secret? A well-seasoned flour coating and the magic of air frying, which locks in moisture while giving that perfect crunch. Whether you’re craving a nostalgic fast-food fix or just want a healthier way to enjoy fried chicken, this recipe is a game-changer.
What You Need To Make This Recipe
Chicken pieces (drumsticks, thighs, or wings): Bone-in, skin-on chicken works best for this recipe because it stays juicy while the skin crisps up beautifully in the air fryer. You can use a whole cut-up chicken or just your favorite pieces.
Buttermilk: This is the key to tender, flavorful chicken. The acidity in buttermilk helps break down proteins, making the meat extra juicy. If you don’t have buttermilk, you can make a quick substitute by mixing milk with a little lemon juice or vinegar.
All-purpose flour: The base of the crispy coating. Flour gives the chicken that classic fried texture when air-fried, and it helps the seasoning stick.
Cornstarch: Adding cornstarch to the flour mix makes the crust even crispier by absorbing moisture and creating a light, crunchy exterior.
Spices (paprika, garlic powder, onion powder, dried thyme, dried basil, black pepper, salt, and a pinch of cayenne): This blend mimics KFC’s famous “11 herbs and spices” flavor. The paprika adds smokiness, the garlic and onion powders bring depth, and the cayenne gives just a hint of heat.
Egg: Helps the flour coating adhere to the chicken, ensuring a crisp, even crust.
Cooking spray or a little oil: A light spritz of oil helps the chicken brown evenly in the air fryer, giving it that deep-fried look and texture.
Ingredients List
- 4-6 pieces of chicken (drumsticks, thighs, or wings)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper (optional)
- 1 egg
- Cooking spray or 1 tablespoon oil
How to Make Air Fried KFC Fried Chicken
Step 1: Marinate the Chicken
Place the chicken pieces in a bowl and cover them with buttermilk. Let them soak for at least 1 hour (or overnight for maximum tenderness). The buttermilk tenderizes the meat and adds flavor.
Step 2: Prepare the Coating
In a large bowl, mix the flour, cornstarch, paprika, garlic powder, onion powder, thyme, basil, black pepper, salt, and cayenne. In another bowl, whisk the egg with a tablespoon of water.
Step 3: Dredge the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dip each piece in the egg wash, then coat thoroughly in the flour mixture. Press the flour onto the chicken to ensure an even, crispy crust.
Step 4: Preheat the Air Fryer
Set your air fryer to 375°F (190°C) and let it heat up for 3-5 minutes. Preheating ensures even cooking and crispiness.
Step 5: Air Fry the Chicken
Lightly spray the air fryer basket with oil, then place the chicken in a single layer (avoid overcrowding). Spray the tops of the chicken lightly with oil. Cook for 12 minutes, flip, then cook another 10-12 minutes until golden and crispy. Internal temp should reach 165°F (74°C).
Step 6: Rest and Serve
Let the chicken rest for 5 minutes before serving. This keeps the juices inside and ensures maximum crispiness.
Tips for Making This Recipe
- Don’t skip the buttermilk soak—it’s essential for juicy, flavorful chicken.
- Double-coat for extra crunch—after the first flour coating, dip in egg again and add another layer of flour.
- Work in batches if needed—overcrowding the air fryer leads to uneven cooking.
- Use a meat thermometer to ensure the chicken is fully cooked without drying out.
- For extra crispiness, spritz the chicken lightly with oil before air frying.
FAQs
Can I use boneless chicken?
Yes, but reduce cooking time by 3-4 minutes to prevent drying out.
What if I don’t have an air fryer?
You can bake at 400°F (200°C) for 25-30 minutes, flipping halfway.
Can I make this gluten-free?
Swap all-purpose flour for a gluten-free blend and ensure cornstarch is GF.
How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the air fryer for best texture.
Why is my coating not sticking?
Make sure to shake off excess buttermilk before dredging and press the flour firmly onto the chicken.
Enjoy your crispy, healthier KFC-style chicken—without the guilt!