Description
This simple air fryer fried chicken recipe delivers crispy, golden-brown chicken with tender, juicy meat inside—all without deep frying. Perfect for weeknight dinners or weekend cravings, this method keeps things easy, flavorful, and healthier than traditional frying. Seasoned with classic spices and coated for crunch, this chicken cooks to perfection in the air fryer in under 30 minutes.
Ingredients
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 a small amount of oil for misting
Instructions
Marinate the chicken: In a bowl, combine the buttermilk, salt, pepper, paprika, garlic powder, and onion powder. Add the chicken pieces, making sure they’re fully coated. Cover and refrigerate for at least 1 hour, preferably overnight, for best flavor and tenderness.
Prepare the coating: In a shallow dish, mix together flour, cornstarch, salt, paprika, pepper, and cayenne if using. Remove chicken from the marinade, letting the excess drip off. Dredge each piece in the flour mixture, pressing lightly to ensure the coating sticks well.
Preheat the air fryer to 380°F for about 3 to 5 minutes. Lightly spray the air fryer basket with oil or nonstick spray.
Place the coated chicken pieces in the air fryer basket in a single layer. Lightly spray the tops of the chicken with oil to help crisp the coating.
Air fry at 380°F for 25 to 28 minutes, flipping halfway through the cooking time. Spray with a bit more oil when flipping to maintain crispiness. The chicken is done when the internal temperature reaches 165°F and the outside is golden and crisp.
Let the chicken rest for a few minutes before serving to help the juices settle and the coating stay crispy.
Notes
Using buttermilk tenderizes the chicken and adds tangy depth of flavor. Cornstarch in the coating makes it extra crispy. Avoid overcrowding the air fryer basket so air circulates properly for even cooking. You can substitute chicken breasts or wings, but adjust the cooking time based on size and cut. This method works best with bone-in, skin-on pieces for maximum flavor and crunch.