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
Units
Scale
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.
