Description
This Air Fryer Fried Chicken recipe delivers crispy, golden-brown chicken with a juicy interior using a healthier air frying method. Marinated in buttermilk and seasoned with a flavorful blend of spices, the coating crisps up beautifully without deep frying, making it a delicious twist on classic fried chicken perfect for a quick and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 2 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper (optional)
Finishing
- Olive oil or avocado oil spray
Instructions
- Marinate the Chicken: In a large bowl or zip-top bag, combine the chicken pieces with buttermilk and hot sauce if using. Cover and refrigerate for at least 1 hour or overnight to tenderize the chicken and infuse flavors.
- Prepare the Coating: In a separate bowl, mix together all-purpose flour, cornstarch, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This seasoned flour mixture will give the chicken its crispy, flavorful crust.
- Coat the Chicken: Remove the chicken from the marinade, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing down to ensure the coating sticks well. Lightly spray both sides of each coated chicken piece with olive or avocado oil spray to promote crisping.
- Preheat the Air Fryer: Preheat your air fryer to 375°F (190°C) for 3 to 5 minutes to ensure even cooking and optimal crispiness.
- Cook the Chicken: Arrange the coated chicken pieces in a single layer in the air fryer basket without overcrowding. Air fry for 25 to 30 minutes, flipping halfway through cooking. Spray any dry spots on the flour coating with oil spray as needed. Cook until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
- Serve: Remove the chicken from the air fryer and serve hot for the best texture and flavor.
Notes
- For extra crispy chicken, let the dredged pieces rest for 10–15 minutes before air frying to help the coating adhere better.
- You can substitute boneless chicken pieces; reduce the cooking time by 5–8 minutes to avoid drying them out.
- Use a meat thermometer to ensure the chicken is cooked through without overcooking.
- To make this recipe gluten-free, use gluten-free flour instead of all-purpose flour.
- For dairy-free options, substitute buttermilk with a dairy-free buttermilk alternative.
