Simple Air Fryer Delicious Fried Chicken

If you’re anything like me, you’re always on the hunt for meals that feel indulgent but don’t require a mess in the kitchen—or a gallon of oil. That’s where this crispy air fryer fried chicken comes in. It’s everything we love about traditional fried chicken—golden crust, juicy meat, and flavorful seasoning—but made so much easier in the air fryer. Plus, it’s lighter, faster, and doesn’t leave your kitchen smelling like a diner for three days straight.

This recipe is a total game changer. It’s the kind of meal you can whip up on a busy weeknight or serve up for a Sunday dinner, and it always satisfies. There’s something about that crunch when you bite in that makes you feel like you’ve nailed it. And the best part? You can get all that crispy, juicy goodness without dealing with hot oil or deep-frying. Let’s just say the air fryer earns its spot on the countertop with this one.

Alright, let’s get into it—because once you make this once, I promise, it’ll go straight into your weekly dinner rotation.

Why You’ll Love This Air Fryer Fried Chicken

This isn’t just another “fried” chicken recipe. Here’s why it stands out:

• Crispy on the outside, juicy on the inside – Thanks to a smart combo of flour and cornstarch, you get that perfect crust.

• Healthier than traditional frying – No deep-frying here, just a spritz of oil.

• Quick and easy – Cooks in under 30 minutes in the air fryer.

• Marinated for flavor – A buttermilk soak makes it tender and gives it a rich, tangy depth.

Ingredients You’ll Need

For the chicken:

• 4 bone-in, skin-on chicken thighs (or drumsticks)

• 1 cup buttermilk

• 1 teaspoon salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

For the coating:

• 1 cup all-purpose flour

• ½ cup cornstarch

• 1 teaspoon salt

• ½ teaspoon paprika

• ½ teaspoon cayenne pepper (optional, for heat)

• ½ teaspoon pepper

• Nonstick cooking spray or oil mist for crisping

Tip: Using bone-in, skin-on chicken gives the most flavor and crunch, but you can totally swap in boneless pieces if that’s what you have—just adjust the cook time accordingly.

STEP 1: Marinate the Chicken

This is where the magic starts. That buttermilk marinade? It’s not just for show. It helps break down the chicken slightly, which leads to incredibly tender meat, plus it adds tangy flavor that soaks in beautifully overnight.

In a large bowl, mix together the buttermilk, salt, black pepper, paprika, garlic powder, and onion powder. Place the chicken pieces into the marinade and make sure they’re fully coated. Cover the bowl and refrigerate for at least one hour. Overnight is even better if you’ve got the time—it gives the flavors more time to develop.

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STEP 2: Prepare the Coating

While your chicken is marinating, you can go ahead and mix up the coating so it’s ready when you are.

In a shallow dish or pie plate, whisk together the flour, cornstarch, salt, paprika, cayenne (if using), and black pepper. The addition of cornstarch is what really takes this to the next level—it’s the secret to getting that extra crispy coating that doesn’t go soggy five minutes after it’s cooked.

When you’re ready to cook, remove each piece of chicken from the marinade and let any excess drip off (you don’t want it too wet or the coating won’t stick properly). Dredge each piece in the flour mixture, pressing lightly to get a solid coating all around.

STEP 3: Preheat Your Air Fryer

Preheat your air fryer to 380°F for about 3 to 5 minutes. This quick preheat step helps the chicken start crisping right away when it hits the basket.

While it’s heating, lightly spray the air fryer basket with oil or nonstick spray to keep things from sticking.

Now that your chicken is perfectly marinated and coated in that flavorful, crispy breading, it’s time to cook it up in the air fryer. This is where the air fryer really shines—it gives you that crave-worthy crunch without the grease, and it gets dinner on the table faster than traditional frying or baking.

If you’ve ever been frustrated by soggy or unevenly cooked fried chicken, you’re going to love how foolproof this method is. With just a few simple steps, you’ll get evenly cooked, crispy fried chicken every single time.

Let’s dive right in and finish what we started.

STEP 4: Arrange the Chicken in the Air Fryer Basket

Place your coated chicken thighs or drumsticks into the preheated air fryer basket. Be sure to lay them out in a single layer, leaving a bit of space between each piece so the air can circulate properly. If your air fryer is on the smaller side, you may need to cook in batches—and trust me, it’s worth the extra time.

Once the chicken is in the basket, lightly spray the tops with oil or nonstick spray. This little mist of oil is what gives the coating that beautiful, golden finish without deep frying.

Tip: Don’t skip the spray! A light oil mist is what helps crisp up the flour and cornstarch mixture and gives you that classic fried chicken texture.

STEP 5: Cook the Chicken

Set your air fryer to 380°F and cook the chicken for 25 to 28 minutes, flipping once about halfway through the cooking time. This ensures even browning and crisping on both sides.

When flipping, give the newly exposed side a light spritz of oil to maintain that crisp texture all over. The chicken is done when it reaches an internal temperature of 165°F and the outside is a rich, golden brown.

Pro Tip: Every air fryer is a little different, so keep an eye on the chicken the first time you make this recipe. Yours might cook slightly faster or need a few extra minutes depending on the model.

STEP 6: Let It Rest

This last step is easy to skip, but it’s worth the extra few minutes. After you remove the chicken from the air fryer, let it rest on a wire rack or paper towel-lined plate for 5 minutes. This helps the juices settle inside the meat so you get tender, juicy bites instead of losing that moisture the moment you cut in.

Plus, the resting time helps the coating finish crisping up—because there’s nothing sadder than biting into fried chicken that looks crispy but ends up soft and steamy from being rushed to the plate too fast.

Tips for Perfect Air Fryer Fried Chicken Every Time

Even though this recipe is super straightforward, a few extra tips can make a big difference:

• Don’t overcrowd the basket – The key to even crisping is airflow. If the chicken pieces are touching, they’ll steam instead of crisp.

• Use bone-in, skin-on chicken – It’s juicier, more flavorful, and that crispy skin? Totally worth it.

• Add spice to the coating – Want it hotter? Add a full teaspoon of cayenne pepper or mix in a little chili powder for a kick.

• Double coat if you want extra crunch – Dredge the chicken once, let it rest for a few minutes, then dredge again before air frying for a thicker crust.

Delicious Variations to Try

One of the best things about this recipe is how easy it is to customize. Whether you want to play with flavor, spice level, or even the cut of chicken, here are a few fun ways to switch things up:

• Honey Garlic Glaze – After air frying, drizzle or brush on a homemade honey garlic sauce for a sweet and sticky finish.

• Buffalo Style – Toss the cooked chicken in buffalo sauce and serve with ranch or blue cheese dip.

• Kid-Friendly Version – Skip the cayenne and use chicken tenders or nuggets for a milder, bite-sized version kids will love.

• Buttermilk Wings – Swap the thighs for chicken wings, keep the marinade the same, and reduce the cook time slightly (about 20-22 minutes depending on size).

Make It a Meal

Not sure what to serve with your air fryer fried chicken? Here are a few classic pairings that never disappoint:

• Mashed potatoes and gravy

• Creamy coleslaw

• Corn on the cob

• Buttery biscuits

• Mac and cheese

• Green beans or roasted veggies

There’s something about pairing crispy chicken with comfort food sides that just feels like home. Whether you’re keeping it casual on a weeknight or pulling out all the stops for Sunday dinner, this meal delivers big time.