This Air Fryer Fried Chicken actually crunches.
Air Fryer Fried Chicken
Ingredients
-
2–3 lbs chicken (drumsticks, thighs, or bone-in breasts)
Buttermilk soak
-
1½ cups buttermilk
-
1 tsp salt
-
½ tsp black pepper
-
½ tsp paprika
Breading
-
1½ cups all-purpose flour
-
1 tsp paprika
-
1 tsp garlic powder
-
1 tsp onion powder
-
½ tsp cayenne (optional)
-
1 tsp salt
-
½ tsp black pepper
For crisping
-
Cooking spray or olive oil spray
Instructions
-
Marinate:
Toss chicken in buttermilk mixture. Refrigerate at least 1 hour, up to overnight. -
Bread:
Mix flour and seasonings. Dredge chicken, pressing coating on firmly. -
Preheat:
Preheat air fryer to 375°F (190°C). -
Air fry:
Spray basket with oil. Arrange chicken in a single layer.
Spray tops lightly with oil.Cook 25–30 minutes, flipping halfway, until golden and internal temp hits 165°F (74°C).
-
Rest:
Let rest 5 minutes before serving (locks in juiciness).
Extra-Crispy Tricks 🍗✨
-
Add 1 tbsp cornstarch to the flour
-
Spray generously—oil = crunch
-
Don’t overcrowd (work in batches)
No-Buttermilk Swap
-
1½ cups milk + 1½ tbsp lemon juice or vinegar
Flavor Variations
-
Spicy: add hot sauce to buttermilk
-
Southern: add poultry seasoning
-
Garlic lover: add grated garlic to soak
Serve with mashed potatoes, coleslaw, or biscuits—and enjoy the fried chicken feeling without the grease coma 😌
Want boneless, keto, or extra-spicy Nashville-style next?