I absolutely love this Air Fryer Fried Chicken Recipe because it nails that crispy, golden crust we all crave without the mess of deep-frying. If you’ve ever felt intimidated by frying chicken at home or worried about oil splatters, this recipe is your new best friend. It’s perfect for busy weeknights or casual weekend dinners when you want comfort food without the hassle.
When I first tried making fried chicken in the air fryer, I was amazed at how juicy and tender the chicken stayed inside while still getting that crunchy outside texture. You’ll find that this method saves you time and cleanup, plus it’s a bit lighter on oil, which makes it easier to enjoy without feeling weighed down. Trust me, give this Air Fryer Fried Chicken Recipe a try – it’s a game changer!
Why You’ll Love This Recipe
- Healthier Comfort Food: Uses less oil but still delivers crispy, delicious fried chicken.
- Super Simple Process: Minimal steps and no deep-fryer needed—perfect for everyday cooks.
- Juicy & Tender: Buttermilk marinade ensures every bite is flavorful and moist.
- Adaptable to Your Taste: Easy to swap spices or chicken parts to suit your family’s favorites.
Ingredients You’ll Need
These ingredients come together to create the perfect balance of crispy coating and juicy chicken. Using buttermilk for the marinade is key to tenderizing the meat and adding depth of flavor, while the seasoned coating gives that classic fried chicken punch.
- Chicken pieces: I prefer using bone-in pieces for that authentic fried chicken experience and extra juiciness.
- Kosher salt: Essential for seasoning both the chicken and the coating—don’t skip it!
- Ground black pepper: Adds just the right amount of mild heat and flavor.
- Buttermilk: This helps tenderize the chicken and adds a subtle tang; if you don’t have buttermilk, you can make a quick substitute by mixing milk and vinegar.
- All-purpose flour: The base for the crunchy coating, make sure to sift if you want lighter breading.
- Seasoned salt: Brings a nice hint of herbs and spices—Lawry’s is my go-to.
- Garlic powder: Adds savory warmth without overpowering the chicken.
- Paprika: Not only a color booster but gives a gentle smoky flavor.
- Olive oil spray: Lightly sprays on the chicken for that golden finish without soaking it in oil.
Variations
I love to mix things up depending on the mood or what’s in my pantry. This Air Fryer Fried Chicken Recipe is so forgiving that you can easily personalize it with your favorite spices or by choosing different chicken cuts for varied textures.
- Spicy Kick: I add cayenne or hot sauce to the buttermilk marinade when I want a touch of heat, and my family goes crazy for this version.
- Extra Crunchy: Mixing in a bit of cornstarch with the flour gives a crispier crust that holds up great even on leftovers.
- Herb-Infused: Toss in dried thyme or oregano to the coating for a fragrant twist that pairs beautifully with sides like mashed potatoes.
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend and make sure your seasoning is gluten-free too—easy to do and still tasty!
How to Make Air Fryer Fried Chicken Recipe
Step 1: Marinate for Juiciness
Start by seasoning your chicken pieces well with kosher salt and black pepper. Then, dunk them into a bowl filled with buttermilk—make sure the pieces are completely submerged. Let it sit for at least an hour, but if you can leave it overnight, the chicken gets incredibly tender and flavorful. I discovered this overnight soak truly makes the difference between dry and juicy chicken.
Step 2: Prepare the Coating and Bread the Chicken
While the chicken is marinating, mix together your flour, seasoned salt, garlic powder, paprika, additional salt, and pepper in a shallow dish. When ready, lift each piece from the buttermilk allowing any extra to drip off, then dredge it thoroughly in the coating mix. Don’t rush this step because a good, even coating means that perfect crispy crust we’re aiming for. I usually place the breaded pieces on a wire rack to prevent sogginess while the air fryer preheats.
Step 3: Air Fry in Batches
This is where the magic happens! Spray your air fryer basket lightly with olive oil spray to prevent sticking. Arrange half of the chicken pieces in a single layer without crowding—they need plenty of air circulation for even cooking. Set your air fryer to 350°F and cook for 14 minutes. Then flip the pieces with tongs, spray again lightly on the exposed side, and cook for an additional 10-12 minutes. Use a meat thermometer to check for doneness: 165°F for white meat and 175°F for dark meat. If you notice any dry flour patches during cooking, just spray those spots lightly with oil for that golden crisp.
Step 4: Rest and Serve
Once out of the air fryer, let your chicken rest for a few minutes to lock in the juices. Serve it up hot with your favorite sides like creamy coleslaw, mashed potatoes, or a simple green salad. Trust me, your family will be asking for seconds before you know it!
Pro Tips for Making Air Fryer Fried Chicken Recipe
- Don’t Skip the Buttermilk Soak: It’s the secret to juicy, tender chicken that’s full of flavor.
- Space Out Pieces in the Basket: Air needs to circulate freely around chicken for even crisping—crowding causes soggy spots.
- Use a Meat Thermometer: Avoid guesswork by checking the internal temperature, ensuring perfectly cooked chicken every time.
- Lightly Spray Oil After Flipping: This gives you that golden, crispy finish without soaking the chicken in fat.
How to Serve Air Fryer Fried Chicken Recipe
Garnishes
I often keep it simple with garnishes—fresh lemon wedges for a bit of brightness or chopped parsley sprinkled on top. Sometimes, I add a drizzle of honey or hot sauce on the side depending on how the mood strikes. These little touches really elevate the experience and add a pop of color to your plate.
Side Dishes
Mashed potatoes are a classic pairing I never skip—they soak up the chicken’s juices beautifully. Coleslaw adds a crunchy, tangy contrast that balances out the richness. I also love serving this fried chicken with a light green salad or roasted veggies for a well-rounded dinner.
Creative Ways to Present
For casual get-togethers, I like arranging the chicken on a large platter with colorful sides around it and offering plenty of dipping sauces like ranch, honey mustard, or spicy mayo. Wrapping individual pieces in parchment makes it fun and easy to serve at picnics or parties. Presentation is simple but inviting—trust me, it makes your guests feel special!
Make Ahead and Storage
Storing Leftovers
I store leftover fried chicken in an airtight container in the fridge where it keeps well for up to 5 days. To keep it from getting soggy, I like to place paper towels at the bottom of the container to absorb excess moisture.
Freezing
I’ve frozen this fried chicken before, and it works great! Just wrap individual pieces tightly in plastic wrap and then place in a freezer-safe bag. When you’re ready, thaw overnight in the fridge and reheat as below—it still tastes delicious.
Reheating
To reheat, I always pop the chicken back into the air fryer or a 300°F oven for about 8-10 minutes. This crisps up the coating again without drying out the meat, so it tastes nearly as good as fresh.
FAQs
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Can I use boneless chicken for this Air Fryer Fried Chicken Recipe?
Absolutely! Boneless chicken breasts or thighs can be used, but keep in mind they cook faster and might dry out if overcooked. Adjust cooking time accordingly and keep an eye on internal temperature to keep them juicy.
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How long should I marinate the chicken in buttermilk?
At least 1 hour is great to start tenderizing the chicken, but I recommend overnight if you have the time. The longer soak really enhances moisture and flavor.
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Do I have to flip the chicken halfway through air frying?
Yes, flipping halfway ensures even cooking and browning on both sides. Plus, spraying a little oil on the flipped side helps maintain that golden crust.
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Can I make this Air Fryer Fried Chicken Recipe gluten-free?
Yes! Just substitute the all-purpose flour for a gluten-free flour blend and verify all seasonings are gluten-free. You’ll still get a crispy coating that’s safe for gluten-sensitive eaters.
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Is it healthier to air fry fried chicken compared to deep frying?
Definitely. Air frying uses a fraction of the oil needed for deep frying, cutting down on fat and calories while still delivering a similar crispy texture. It’s a smart choice for everyday meals when you want to enjoy fried chicken without overindulging.
Final Thoughts
This Air Fryer Fried Chicken Recipe has quickly become a favorite in my kitchen because it balances convenience, flavor, and that unbeatable crispy crunch we all love. It’s ideal for anyone who wants homemade fried chicken without the fuss and mess of traditional frying. I can’t wait for you to try it — I bet once you do, it’ll earn a permanent spot on your recipe rotation like it has in mine!
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 take on a classic favorite, using an air fryer to achieve a crispy, golden crust while keeping the inside juicy and tender. Marinated in tangy buttermilk and coated in a flavorful seasoned flour mixture, this chicken is easy to prepare and perfect for a delicious meal with your favorite sides.
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
For Cooking:
- Spray olive oil, for cooking
Instructions
- Marinate the Chicken: Season the chicken pieces well with kosher salt and ground black pepper. Place them in a bowl and cover with 2 cups of buttermilk, ensuring all pieces are submerged. Let the chicken marinate for at least 1 hour or up to overnight in the refrigerator to tenderize and infuse flavor.
- Bread the Chicken: In a separate bowl, combine all-purpose flour, seasoned salt, kosher salt, ground black pepper, garlic powder, and paprika. Remove each piece of chicken from the buttermilk, shaking off excess liquid, then thoroughly coat in the flour mixture. Place the breaded pieces on a clean plate or wire rack to rest briefly.
- Air Fry the Chicken: Preheat your air fryer to 350°F. Spray the air fryer basket lightly with nonstick spray. Arrange half of the chicken pieces in the basket ensuring they do not touch to allow proper air circulation. Lightly spray the chicken with olive oil spray. Cook for 14 minutes, then flip the pieces, spray the other side lightly with oil, and cook for an additional 10 to 12 minutes. Use a meat thermometer to ensure internal temperatures reach 165°F for white meat and 175°F for dark meat.
- Serve: Once cooked, transfer the fried chicken to a plate and let it rest for a few minutes. Serve immediately alongside salad, coleslaw, mashed potatoes, or any preferred sides for a satisfying meal.
Notes
- You can use either a whole chicken cut into pieces or your preferred chicken parts.
- Buttermilk not only tenderizes the chicken but also adds a subtle flavor depth.
- Feel free to use your favorite fried chicken coating spice mix if desired.
- Cooking times may vary depending on your specific air fryer model; always check the internal temperature with a meat thermometer.
- If you see any dry flour spots appearing during air frying, spray those areas lightly with oil to promote even browning.
- Store cooked fried chicken in the refrigerator for up to 5 days and reheat in a 300°F oven for 8 to 10 minutes.
- If you don’t have an air fryer, you can pan-fry the chicken in about 1 1/2 inches of oil heated to 350°F in a cast iron skillet, frying each side for about 8 minutes or until golden brown and cooked through.
