Description
This Air Fryer Fried Chicken is crispy on the outside, juicy on the inside, and made with less oil than traditional fried chicken! Perfect for an easy, healthier version of a Southern classic.
Ingredients
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- 4 bone-in, skin-on chicken thighs or drumsticks
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional, for extra flavor)
- 1 cup all-purpose flour
- 1/2 cup cornstarch (for extra crispiness)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 tablespoon olive oil or cooking spray
Instructions
- Marinate the chicken – In a bowl, mix buttermilk and hot sauce. Add the chicken and coat well. Cover and refrigerate for at least 30 minutes (or up to 12 hours for best results).
- Prepare the coating – In a separate bowl, whisk together flour, cornstarch, salt, pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Coat the chicken – Remove the chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing to coat evenly.
- Preheat the air fryer – Set your air fryer to 375°F (190°C) and preheat for 3-5 minutes.
- Cook the chicken – Lightly spray the air fryer basket with oil. Place chicken in a single layer without overcrowding. Spray the tops of the chicken with cooking spray or brush lightly with oil.
- Air fry for 25-30 minutes, flipping halfway through, until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
- Serve & enjoy – Let rest for a few minutes before serving with your favorite dipping sauces or sides!
Notes
- Crispier Coating: For extra crunch, let the coated chicken sit for 10 minutes before air frying.
- No Buttermilk? Use 1 cup of milk + 1 tablespoon of lemon juice or vinegar as a substitute.
- Boneless Option: If using boneless chicken, reduce cooking time to 15-18 minutes.