I absolutely love this Air Fryer Fried Chicken Recipe because it brings all the crispy, juicy goodness of classic fried chicken but with way less mess and a fraction of the oil. If you’ve ever been intimidated by frying chicken at home, you’re going to find this method a total game changer. It’s perfect for busy weeknights when you want something comforting but don’t want to spend hours in the kitchen.
When I first tried air fryer fried chicken, I was blown away by how tender and flavorful it turned out—thanks to the buttermilk marinade—and how satisfyingly crispy the coating got without deep-frying. You’ll love how easy it is to customize the seasoning to suit your taste, too. Trust me, once you try this Air Fryer Fried Chicken Recipe, it’ll become a staple in your meal rotation!
Why You’ll Love This Recipe
- Crunchy, Not Greasy: Enjoy the crispy crust of fried chicken without the heavy oil thanks to the air fryer.
- Simple Prep: With just a few pantry staples and a quick buttermilk marinade, you’ll have dinner ready in no time.
- Juicy, Tender Meat: Buttermilk keeps the chicken moist and flavorful, unlike other dry frying methods.
- Family Favorite: This recipe has become our go-to for gatherings because everyone asks for seconds!
Ingredients You’ll Need
These ingredients work beautifully together to create a flavorful, tender, and crispy fried chicken without the extra grease. When shopping, fresh buttermilk and good-quality chicken pieces make a noticeable difference in taste!
- Chicken pieces: I usually use a whole fryer cut into 10 pieces to get a nice mix of white and dark meat.
- Kosher salt: Essential for seasoning and bringing out flavors.
- Ground black pepper: Adds a mild heat and depth.
- Buttermilk: Acts as a tenderizer and gives the chicken a subtle tanginess.
- All-purpose flour: The base of the crispy coating for that classic fried chicken texture.
- Seasoned salt (like Lawry’s): Brings a savory, slightly sweet note to the breading.
- Garlic powder: Adds warmth and an aromatic punch to the crust.
- Paprika: For color and a mild smoky flavor.
- Olive oil spray: Helps crisp up the coating without deep frying.
Variations
I love to switch up the seasoning depending on my mood or what I have in the pantry. This Air Fryer Fried Chicken Recipe is super adaptable, so don’t hesitate to make it your own!
- Spicy Kick: Add cayenne pepper or hot paprika to the flour mix—I did this once for game day, and my family went wild for the extra heat!
- Herb Infusion: Sprinkle dried herbs like thyme or oregano into the breading for fresh, aromatic notes that brighten up the dish.
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend; it works surprisingly well without losing crunch.
- Buttermilk Substitute: In a pinch, mix regular milk with lemon juice or vinegar for a homemade buttermilk alternative that still tenderizes nicely.
How to Make Air Fryer Fried Chicken Recipe
Step 1: Marinate the Chicken for Maximum Juiciness
Start by seasoning your chicken pieces generously with kosher salt and ground black pepper. Then, immerse them in buttermilk—this step is crucial! I like to leave mine marinating for at least an hour, but overnight is even better if you have the time. This tenderizes the chicken and infuses flavor, so don’t skip it.
Step 2: Prepare the Flavorful Coating
While your chicken is soaking up that buttermilk goodness, mix together your all-purpose flour, seasoned salt, kosher salt, black pepper, garlic powder, and paprika in a large bowl. I’ve found that this mixture is the perfect balance of savory and a bit smoky, creating that irresistible crust we all crave.
Step 3: Coat the Chicken Pieces
Take each piece of chicken out of the buttermilk and give it a good shake to remove excess liquid—too much will cause clumping or sogginess. Then dredge the chicken in the seasoned flour mixture, making sure every nook and cranny is covered. Let the breaded pieces rest on a wire rack or plate for a few minutes—this helps the coating adhere better during cooking.
Step 4: Air Fry to Crispy Perfection
Preheat your air fryer to 350°F. Spray the basket lightly with olive oil spray to prevent sticking, then arrange half your chicken pieces in a single layer without overcrowding—air flow is key for crispiness. Lightly spray the chicken tops with oil as well. Cook for 14 minutes, then flip each piece carefully with tongs, spray the other side, and continue cooking for another 10 to 12 minutes. Always use a meat thermometer—white meat should reach 165°F, dark meat 175°F—for safety and juiciness.
Step 5: Rest and Serve
Once cooked, let the chicken rest on a plate for 5 minutes so the juices redistribute. This step really makes a difference—you’ll notice a juicier bite. Then, dig in! Serve immediately with your favorite sides for the ultimate comfort meal.
Pro Tips for Making Air Fryer Fried Chicken Recipe
- Don’t Skip the Buttermilk: It’s the secret to getting tender chicken that stays juicy, so plan ahead and marinate it well.
- Use a Meat Thermometer: Avoid guesswork by checking internal temperatures to ensure perfectly cooked chicken without dryness.
- Give Space in the Basket: Crowding prevents crispiness; cook in batches for best results.
- Fix Dry Flour Spots: If you see patches of flour not crisping, gently spritz them with oil during cooking to brown evenly.
How to Serve Air Fryer Fried Chicken Recipe
Garnishes
I like to keep garnishes simple but fresh—a sprinkle of chopped parsley or cilantro adds a pop of color and a little herbaceous brightness against the rich chicken. Sometimes, I add a wedge of lemon or lime to squeeze over for a tangy finish that elevates each bite.
Side Dishes
My go-to sides for air fryer fried chicken are classic but easy: creamy coleslaw for crunch and tang, buttery mashed potatoes for comfort, and maybe some steamed green beans or corn on the cob. When I’m in the mood to mix it up, I whip up a fresh garden salad with a light vinaigrette—it balances the crispy richness beautifully.
Creative Ways to Present
For special occasions, I’ve served this chicken on a large platter lined with fresh lettuce leaves and surrounded with pickles and dipping sauces like honey mustard, spicy mayo, and classic BBQ. It looks inviting and lets guests mix flavors. Another fun idea I tried was mini slider buns with the fried chicken and a quick slaw on top—perfect for parties!
Make Ahead and Storage
Storing Leftovers
Any leftovers can be stored in an airtight container in the fridge for up to 5 days. I always let the chicken cool completely before refrigerating to keep the coating from getting soggy. When done right, the chicken keeps good moisture and flavor even after a couple of days.
Freezing
I’ve frozen this fried chicken successfully by wrapping pieces individually in plastic wrap and placing them in a freezer-safe bag. When you’re ready to enjoy, thaw in the fridge overnight and crisp it back up in the air fryer at 350°F for about 8-10 minutes. It reheats surprisingly well without drying out.
Reheating
To reheat without losing crispness, I pop leftover chicken in a preheated 300°F oven for 8 to 10 minutes. If you’re in a hurry, a quick 5-minute spin in the air fryer works, but just watch it closely so it doesn’t dry out. Avoid the microwave if you want to keep the crust crispy.
FAQs
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Can I use frozen chicken for this Air Fryer Fried Chicken Recipe?
It’s best to use thawed chicken for this recipe so the marinade and breading stick properly. If you have frozen chicken, thaw it completely in the fridge before marinating and breading to ensure even cooking and the best texture.
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Can I make this recipe without buttermilk?
Absolutely! If you don’t have buttermilk, mix regular milk with a tablespoon of lemon juice or vinegar and let it sit for 5-10 minutes. This homemade substitute will still tenderize the chicken nicely and add some tang.
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How do I know when the chicken is fully cooked?
Using a meat thermometer is the safest way to check doneness. When the internal temperature reaches 165°F for white meat and 175°F for dark meat, your chicken is perfectly cooked and safe to eat.
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What if my air fryer is smaller—can I cook all the chicken at once?
It’s better to cook the chicken in batches if your air fryer basket is small to ensure proper air circulation. Overcrowding results in less crispy chicken and uneven cooking. Just keep the cooked pieces warm in a low oven while you finish the rest.
Final Thoughts
This Air Fryer Fried Chicken Recipe has truly changed the way I make fried chicken at home—it’s so much easier, cleaner, and just as delicious as deep-fried versions I grew up with. I’m confident that once you try it, you’ll appreciate how much time and effort it saves without sacrificing flavor or texture. Go ahead, give it a shot, and I can’t wait to hear how your family falls in love with it just like mine did!
Print
Air Fryer Fried Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 2 hours
- Yield: 6 servings
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Description
This Air Fryer Fried Chicken recipe offers a healthier twist on classic fried chicken, delivering crispy, juicy pieces without deep frying. Marinated in buttermilk for tenderness and coated in a flavorful seasoned flour mixture, the chicken cooks to golden perfection in the air fryer for a delicious, easy meal.
Ingredients
For the Chicken:
- 1 (4-pound) fryer chicken, cut into 10 pieces (2 breasts cut in half, 2 wings, 2 legs, 2 thighs)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups buttermilk
For the Coating:
- 2 cups all-purpose flour
- 1 tablespoon seasoned salt (such as Lawry’s)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Spray olive oil, for cooking
Instructions
- Marinate the Chicken: Season the chicken pieces thoroughly with kosher salt and ground black pepper. Place them in a bowl and pour enough buttermilk over the chicken to cover all pieces. Cover and refrigerate for at least 1 hour or up to overnight to tenderize and flavor the meat.
- Bread the Chicken: In a shallow bowl, mix the all-purpose flour, seasoned salt, kosher salt, ground black pepper, garlic powder, and paprika. Remove each chicken piece from the buttermilk, shaking off excess, then dredge thoroughly in the flour mixture so each piece is well coated. Set the breaded chicken on a plate or wire rack to rest briefly before cooking.
- Air Fry the Chicken: Preheat your air fryer to 350°F and lightly spray the air fryer basket with nonstick spray. Place half of the chicken pieces in the basket without overcrowding to allow air circulation. Lightly spray the chicken pieces with olive oil spray. Air fry for 14 minutes, then carefully flip each piece, spray again on the exposed side, and continue cooking for an additional 10 to 12 minutes. The chicken is done when white meat reaches an internal temperature of 165°F and dark meat reaches 175°F.
- Serve: Remove the fried chicken from the air fryer and allow it to rest for a few minutes to let the juices redistribute. Serve hot with your favorite sides such as salad, coleslaw, or mashed potatoes for a complete meal.
Notes
- Chicken: Use a whole chicken cut into pieces or individually chosen parts as preferred.
- Buttermilk: Helps tenderize and add flavor to the chicken.
- Coating: Feel free to customize the seasoning in the flour coating to suit your taste.
- Air Fryer: Cooking times may vary by air fryer model; always use a meat thermometer to ensure proper internal temperatures.
- Dry Flour Spots: If spotting dry flour on the chicken during cooking, lightly spray those areas with oil for even crispness.
- Storage: Store cooked chicken in the refrigerator for up to 5 days and reheat in a 300°F oven for 8–10 minutes.
- Alternative Pan Fry Method: Fry chicken in 1 1/2 inches of oil at 350°F for 8 minutes per side, adjusting time for dark meat as needed.
