Air Fryer Fried Chicken Recipe
Air Fryer Fried Chicken brings all the crunch and tenderness you crave, without the splatter and mess of deep frying. This easy, foolproof recipe guarantees perfectly golden bites every single time.
Skip the greasy stovetop and enjoy chicken that’s crispy outside, juicy inside, and packed with mouthwatering flavor. Air Fryer Fried Chicken is your ticket to fried chicken night made simple.
What You Need for Air Fryer Fried Chicken
- Chicken pieces – The star of the show; choose bone-in thighs, breasts, or drumsticks for juicy results.
- Buttermilk – Tenderizes and adds tangy depth while locking in moisture.
- Egg – Helps bind the breading to the chicken for an unbeatable crust.
- All-purpose flour – Creates the base for that signature crispy coating.
- Cornstarch – Boosts crunch and lightness in every bite.
- Smoked paprika – Lends subtle smokiness and a warm color.
- Garlic powder & onion powder – Infuse layers of aromatic flavor throughout.
- Cayenne pepper – Brings a touch of heat to balance the savory crust.
- Oregano – Adds a herby backbone to the brine.
- Baking powder – Gives the breading extra lift for a light, crackly crust.
- Cooking spray – Essential for crisping without deep-frying oil.
How to Make Air Fryer Fried Chicken
First, whip up a quick brine by mixing buttermilk, egg, smoked paprika, garlic and onion powders, oregano, cayenne, black pepper, and salt. Soak the chicken in this flavorful bath for at least 30 minutes—two hours if you can wait.
Next, combine flour, cornstarch, baking powder, and seasonings in a shallow bowl. Dredge each chicken piece until well-coated. Preheat your air fryer, then spritz the basket with cooking spray and arrange the chicken in a single layer. Give the tops a good spray too.
Cook low and slow at 300°F to lock in moisture, then flip, spray again, and finish at 400°F until the crust is golden, crunchy, and the inside is cooked through. The result? Juicy, crispy perfection without the hassle.
Frying Tips & Flavor Twists
For extra flavor, try swapping the spice blend with Cajun seasoning or your favorite BBQ rub. Always marinate the chicken as long as possible—overnight if you can—for maximum tenderness. Don’t crowd the air fryer; fry in batches to keep that crust crisp, not soggy.
If you like extra crunch, double-dip your chicken: dredge it once, dip it back in buttermilk, and dredge again. This creates an even thicker, shatteringly crisp crust.
Keeping That Crunch: Storing Leftovers
Cool leftover Air Fryer Fried Chicken completely, then store in an airtight container in the fridge for up to three days. To reheat and keep the crunch, pop it back in the air fryer at 375°F for 5–8 minutes until warmed through. Avoid microwaving—nobody wants soggy fried chicken!
Air Fryer Fried Chicken Recipe
Ingredients
- 2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tsp onion powder
- 1 tsp cayenne pepper
- 2 oz cooking spray
- 2 cups all-purpose flour
- 1 Tbsp salt
- 2 tsp garlic powder
- 2 tsp oregano
- 1 cup buttermilk
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 egg beaten
- 3 lbs chicken about 10 pieces
- 1/2 tsp onion powder for breading
- 1/2 tsp garlic powder for breading
- 1 tsp salt for breading
Instructions
- Combine smoked paprika, black pepper, garlic powder, onion powder, oregano, cayenne pepper, salt, buttermilk, and beaten egg in a spacious mixing bowl. Add the chicken pieces, ensuring they are fully submerged and coated. Cover with plastic wrap pressed directly onto the surface and refrigerate for at least 30 minutes, ideally up to 2 hours. Preheat the air fryer to 300°F. In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, onion powder, and garlic powder. Remove each piece of chicken from the brine, allowing excess liquid to drip off, then dredge thoroughly in the flour mixture. Set each breaded piece aside. Generously coat the air fryer basket with cooking spray. Arrange the chicken in a single layer, ensuring the pieces do not overlap. Mist the tops of the chicken liberally with cooking spray. Air fry at 300°F for 20 minutes. Gently turn each piece over, taking care to preserve the crust, and spray the tops once more. Continue cooking at 400°F for an additional 15 to 20 minutes, or until the exterior is crisp and golden brown and the internal temperature reaches 160°F when tested at the thickest point without touching the bone. Resist the urge to snack on the crispy skin before serving — though if you do, forgive yourself immediately.
Notes
If buttermilk is unavailable, combine 1 cup of whole milk with 1 tablespoon of distilled white vinegar as a substitute.
Cooking oil is essential even for air frying. If spray oil is unavailable, transfer corn or vegetable oil to a spray bottle.
Feel free to replace the listed spices in the brine with three tablespoons of your preferred spice blend.
Adjust cook time based on the thickness of the chicken cuts. Always verify doneness with a thermometer, removing the chicken once it reaches 160°F — it will finish cooking as it rests, reaching a safe 165°F internally.
