Air Fryer Fried Chicken Recipe

Learn how to make the best homemade air fryer fried chicken with this easy baking recipe. The secret buttermilk marinade tenderizes the meat while the seasoned coating creates that irresistible crunch—all with significantly less oil than traditional frying methods. Perfect weeknight dinner for crispy chicken lovers!

Difficulty:

Beginner

Prep Time:

15 mins

Cook Time:

25 mins

Serves:

4 servings

Ingredients

<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>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 serving

🔥 Calories: 385 calories

🥑 Fat: 14 g

🧈 Saturated Fat: 3 g

🍞 Carbohydrates: 18 g

🍭 Sugar: 3 g

🍗 Protein: 42 g

🫀 Cholesterol: 145 mg

🧂 Sodium: 620 mg

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Air Fryer Fried Chicken Recipe?

This recipe uses chicken pieces (drumsticks and thighs), buttermilk, salt, black pepper, plain flour, paprika, garlic powder, onion powder, cayenne pepper, dried herbs, and cooking spray. The buttermilk marinade tenderises the chicken while the seasoned coating creates the signature crunch.

How to cook Air Fryer Fried Chicken Recipe at home?

Learn how to cook Air Fryer Fried Chicken Recipe by marinating chicken in buttermilk, coating it in seasoned flour, then air frying at 190°C for about 25 minutes total (flipping halfway). The key is ensuring pieces don't touch in the basket for proper air circulation, and spraying lightly with oil for that golden-brown finish without the excess fat of deep frying.

Can you achieve crispy chicken skin in an air fryer?

Absolutely! The circulating hot air in an air fryer actually excels at creating crispy chicken skin. The key is to ensure the skin is dry before coating, use skin-on pieces, and lightly spray with oil. The cooking method creates a dehydrating effect that renders fat and crisps the skin beautifully.

How does buttermilk affect chicken when used as a marinade?

Buttermilk works wonders as a chicken marinade due to its mild acidity, which helps break down proteins and tenderise the meat. It also adds tanginess and helps the coating adhere better to the chicken. The calcium in buttermilk activates enzymes that gently break down tough muscle fibres for juicier results.

What's the ideal internal temperature for perfectly cooked chicken?

The ideal internal temperature for safely cooked chicken is 75°C for dark meat (thighs and drumsticks) and 70°C for white meat (breast). Using a meat thermometer is essential for accuracy. This ensures the chicken is food-safe while remaining juicy rather than dried out from overcooking.

Want to try something else in ...