I’ve always loved fried chicken—the crispy, golden crust paired with juicy, tender meat is pure comfort food at its best. But traditional fried chicken can feel a little heavy and messy with all that deep-frying oil. That’s why I was so excited when I discovered this Air Fryer Fried Chicken recipe. It gives me that same crunchy satisfaction but uses way less oil, making it a lighter and quicker meal option that fits perfectly into my busy lifestyle.
Using the air fryer means you get crispy, delicious chicken with less guilt and a lot less cleanup. Plus, it’s so easy to customize with your favorite spices and herbs to make it uniquely yours. Whether you’re cooking for your family or craving a tasty snack, this recipe hits all the right notes with that perfect balance of crunch and flavor.
What You Need To Make This Recipe
Chicken Pieces:
I like to use bone-in, skin-on chicken pieces like drumsticks and thighs for this recipe. The bone helps keep the meat juicy while the skin crisps up nicely in the air fryer. You can also use chicken breasts if you prefer white meat, but keep in mind they cook faster and can dry out if overcooked.
Buttermilk:
This is essential for marinating the chicken. Buttermilk tenderizes the meat and helps the seasoning stick better. Its acidity breaks down the proteins in the chicken, making it tender and flavorful. If you don’t have buttermilk, you can make a substitute by mixing milk with a little lemon juice or vinegar.
All-Purpose Flour:
The flour is the base of the coating that gives the chicken that classic fried texture. It helps create a crispy crust when combined with the right spices. Using all-purpose flour gives you the best balance of crispiness and coverage without being too heavy.
Spices and Seasonings:
A mix of paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper adds depth and a little kick to the coating. These spices blend perfectly to create that nostalgic fried chicken flavor with just enough heat and smokiness.
Cooking Spray or Oil:
A light spray of cooking oil helps the coating brown evenly and crisps up the chicken skin in the air fryer. I recommend using an oil with a high smoke point like avocado or canola oil. Spraying rather than drizzling keeps things light and healthy.
Ingredients List
- 3 pounds bone-in, skin-on chicken pieces (drumsticks and thighs recommended)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional, for heat)
- Cooking spray or oil for spraying
How to Make Air Fryer Fried Chicken
Step 1: Marinate the Chicken
Place the chicken pieces in a large bowl and pour the buttermilk over them. Make sure each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or overnight if you have time. This step tenderizes the meat and infuses it with flavor.
Step 2: Prepare the Coating
In a shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and cayenne pepper. Mix well so the spices are evenly distributed in the flour.
Step 3: Coat the Chicken
Remove each chicken piece from the buttermilk marinade, letting any excess drip off. Dredge the chicken in the seasoned flour mixture, pressing lightly so the flour sticks well to the surface. Shake off any extra flour and set the pieces aside.
Step 4: Preheat the Air Fryer
Preheat your air fryer to 400°F (200°C) for about 5 minutes. This ensures the chicken starts cooking immediately and crisps up perfectly.
Step 5: Air Fry the Chicken
Place the coated chicken pieces in a single layer in the air fryer basket. Spray them lightly with cooking oil. Cook for 20-25 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
Step 6: Rest and Serve
Remove the chicken from the air fryer and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps the meat moist.
Tips for Making this Recipe
- Don’t overcrowd the air fryer basket: Leave space between pieces so the hot air can circulate and crisp up the chicken evenly. Cook in batches if necessary.
- Use a meat thermometer: To ensure perfectly cooked chicken, check that the internal temperature reaches 165°F (74°C).
- Marinate longer for more flavor: Overnight marinating really helps the chicken soak up the buttermilk and spices.
- Adjust spices to taste: Feel free to add herbs like thyme or oregano, or increase cayenne for more heat.
- Spray generously but lightly: Too little oil and the coating may stay pale and soft; too much can make it soggy.
- Try different coatings: Mix in some cornmeal or panko for extra crunch.
FAQs
Can I use boneless chicken for this recipe?
Yes! Boneless chicken breasts or thighs work fine, but reduce the cooking time to avoid drying out the meat.
What if I don’t have buttermilk?
You can make a simple substitute by mixing 1 tablespoon of lemon juice or white vinegar into 1 cup of milk. Let it sit for 5 minutes before using.
Can I prepare this recipe gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend or almond flour, but expect a slightly different texture.
How do I store leftover fried chicken?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to maintain crispiness.
Is air fryer fried chicken healthier than traditional fried chicken?
Yes, because it uses less oil while still delivering a crispy exterior, making it a lower-fat alternative.