Air Fryer Fried Chicken

We’re making some crispy, delicious air-fryer fried chicken. This is a really easy version where you can get that crispy, succulent chicken, and it is so fast and easy to make with basically no cleanup. It’s a great way to get that succulent chicken without the hassle of deep frying. For another fantastic chicken dish, try our easy air-fried garlic parmesan chicken wings.

What You’ll Need

For the Buttermilk Marinade

• 2 cups buttermilk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon cracked black pepper
• 1 teaspoon cayenne pepper (for spicier chicken, optional)
• 1 packet ranch seasoning mix (for a tangy, herby vibe, optional)
• 2 pounds bone-in, skin-on chicken pieces (a mix of legs and thighs works well)

For the Breading

• 2 cups (240 grams) all-purpose flour
• 2 teaspoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 2 teaspoons paprika (or smoked paprika for smoky flavor)
• 1 teaspoon black pepper (or Szechuan black peppers for a numbing flavor)

For Air Frying

• Cooking oil spray

How to Make It

1. Marinate the Chicken: Pour 2 cups of buttermilk into a resealable plastic bag. Add 1 teaspoon each of garlic powder, onion powder, and salt, plus ½ teaspoon of cracked black pepper. If you want it spicier, add 1 teaspoon of cayenne pepper. For a tangy, herby vibe, you can add 1 packet of ranch seasoning mix. Give the bag a stir to distribute the spices.
2. Add the 2 pounds of chicken pieces (legs and thighs) to the bag. Seal it up and give it a good shake and jumble to coat all the chicken.
3. Pop the bag into the fridge to marinate for at least four hours, or ideally, overnight. The chicken needs time to absorb those flavors and for the buttermilk to make them nice and tender.
4. Prepare the Breading: In a large bowl, add 2 cups (240 grams) of all-purpose flour. Add 2 teaspoons of salt, 1 tablespoon each of garlic powder and onion powder, and 2 teaspoons of paprika (use smoked paprika if you prefer a smoky flavor). Add 1 teaspoon of black pepper. Grab a whisk and mix it all up until well combined.
5. Dredge the Chicken: Open the bag of marinated chicken. Grab about half of the chicken pieces, one at a time. Lift each piece, shake off the excess buttermilk mixture, and then give it a good dredge in the flour, ensuring nice coverage.
6. To get a rippled texture similar to deep-fried chicken, you can drip some excess buttermilk into your flour mixture and then dredge the chicken in that. You can even do a little sneaky double dip.
7. Plop the dredged chicken pieces onto a baking sheet. Repeat for about half of the pieces. Place the remaining marinated chicken back into the fridge while the first batch cooks.
8. Preheat and Prepare Air Fryer: Preheat your air fryer to 400 degrees Fahrenheit. While it’s preheating, arrange the dredged chicken pieces skin side up on your baking sheet and spray them generously with cooking oil.
9. Once the air fryer basket is preheated, spray it down as well. Carefully place the chicken pieces into the basket, skin side down, making sure to avoid overcrowding. Give the chicken one more spray on top.
10. Air Fry the Chicken: Air fry for 20 minutes at 400 degrees Fahrenheit.
11. After 10 minutes, it’s time for a flip. Open the air fryer, flip the chicken pieces over, and you can give them a little tap if you like. Spray them with a bit more oil.
12. Let the air fryer work for 10 more minutes.
13. Check Doneness: The thickest part of the chicken should reach at least 165 degrees Fahrenheit for food safety.
14. Cook Second Batch: Towards the end of the first batch’s cooking time, pull your remaining marinated chicken out of the fridge and dredge the second batch so it’s ready to go.
15. Keep Warm: While the second batch cooks, you can pop the cooked chicken onto a wire rack over a baking sheet and keep them warm in your oven at 250 degrees Fahrenheit.

Recipe Notes

• Boneless Chicken: If you prefer boneless chicken pieces, they will dry out much quicker. Reduce your cook time by a couple of minutes and always check the internal temperature.
• Oil is Key: Air frying still requires a fair amount of cooking oil spray to achieve that golden, crisp crunchiness. It will still be much less oily than deep frying, but don’t skimp on the spray!
• Internal Temperature: Always use a thermometer to check the thickest part of the chicken. It should be at least 165 degrees Fahrenheit.
• Batch Cooking: If you have two air fryers, it’s super handy for making an extra large batch in half the time.

Serving

Serve warm. Your air fryer fried chicken is ready to enjoy. It should be golden, crispy, and juicy on the inside, especially with that lovely kick of heat from the cayenne pepper. This fried chicken pairs wonderfully with a side of easy crispy air fryer potatoes.

[wprm-recipe id=”8030″]