Air Fryer Fried Chicken Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">8 pieces chicken (combination of drumsticks and thighs, skin-on)</li><li class="ingredients-single-item">240ml buttermilk (or 230ml milk with 1 tbsp lemon juice)</li><li class="ingredients-single-item">2 tsp salt, divided</li><li class="ingredients-single-item">1 tsp black pepper</li><li class="ingredients-single-item">125g plain flour</li><li class="ingredients-single-item">1 tbsp paprika</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">½ tsp cayenne pepper (adjust to taste)</li><li class="ingredients-single-item">1 tsp dried herbs (thyme, oregano, or Italian seasoning)</li><li class="ingredients-single-item">20ml cooking oil spray</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Air fryer</li><li class="equipment-single-item">Tongs</li><li class="equipment-single-item">Large mixing bowls</li><li class="equipment-single-item">Wire rack</li><li class="equipment-single-item">Meat thermometer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large bowl, combine the buttermilk with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 1 hour, preferably 4 hours or overnight. This acidic marinade helps tenderize the chicken and keeps it juicy during cooking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>When ready to cook, preheat your air fryer to 190°C for 5 minutes. Meanwhile, in a wide, shallow bowl, combine the flour, remaining salt and pepper, paprika, garlic powder, onion powder, cayenne pepper, and dried herbs. Mix thoroughly to ensure even distribution of seasonings.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Remove each piece of chicken from the buttermilk, allowing excess to drip off, then thoroughly dredge in the seasoned flour mixture. Press the coating firmly onto the chicken to create a textured surface — these little uneven bits will become extra crunchy when air fried. Place coated pieces on a wire rack and let rest for 5 minutes to help the coating adhere better.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Lightly spray the air fryer basket with cooking oil spray. Place chicken pieces in the basket in a single layer, leaving space between each piece for air circulation (you'll likely need to cook in batches). Lightly spray the top of the chicken with cooking oil spray to help achieve a golden-brown finish.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Cook at 190°C for 12 minutes, then carefully flip the chicken using tongs, spray lightly again with oil, and continue cooking for another 10-13 minutes until golden brown and crispy. The internal temperature should reach 75°C for dark meat and 70°C for white meat when tested with a meat thermometer.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer cooked chicken to a clean wire rack (not paper towels, which would make the coating soggy) and let rest for 5 minutes before serving to allow juices to redistribute and the exterior to crisp up further. While the first batch rests, continue air frying remaining chicken pieces.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Serve hot with your favorite dipping sauces. The chicken will stay crispy for about 30 minutes but is best enjoyed immediately for maximum crunch and juiciness. Any leftovers can be refrigerated and reheated in the air fryer at 180°C for 3-4 minutes to restore some crispness.</li></ol>