Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken delivers loads of texture and flavor without the fuss of deep frying. One thing I always do before frying chicken, air fryer or not, is brine it. A good soak in a buttermilk mix makes the meat extra juicy and flavorful. If I have the time, I’ll let it sit for a few hours, but if I’m in a hurry, even 30 minutes makes a difference. I butcher a whole chicken because it’s cheaper, so if you can, I recommend you do the same to save some pennies. You can store any leftovers in the fridge or freezer for future dinners (or to make more air fryer fried chicken…I wouldn’t blame you!) However, you can fry any kind of chicken you want: wings, breasts, or thighs.
Air fryers have revolutionized home cooking, offering a healthier alternative to traditional deep frying while still delivering that satisfying crunch. But can you really fry chicken in an air fryer and get results that rival the classic deep-fried version? Absolutely, and here’s how to do it right, with tips to ensure your chicken is crispy, juicy, and packed with flavor.
Why Use an Air Fryer for Fried Chicken?
An air fryer works like a mini convection oven, circulating hot air around the food to create a crispy exterior with minimal oil. This means you can enjoy fried chicken with significantly less fat and fewer calories compared to deep frying. Plus, cleanup is a breeze—no dealing with pots of hot oil or greasy stovetops. The air fryer’s ability to crisp up the coating while keeping the meat tender makes it ideal for fried chicken. However, it’s not exactly the same as deep-fried chicken. The crust may not be as thick or shatteringly crisp, but with the right technique, you can get remarkably close—about 90-95% of the way there, according to some home cooks.
Choosing the Right Chicken
For the best results, opt for bone-in, skin-on chicken pieces like thighs, drumsticks, or breasts. Dark meat, such as thighs and drumsticks, tends to stay juicier due to its higher fat content, while the skin helps lock in moisture and adds to the crispiness. If you’re looking to cut costs, buy a whole chicken and cut it up yourself—you’ll get a mix of white and dark meat, and it’s often more economical. For a leaner option, you can remove the skin, but keep in mind that the coating may not adhere as well. Boneless chicken breasts can work, but they cook faster and are prone to drying out, so monitor them closely.
The Importance of Brining
Brining is a game-changer for air fryer fried chicken. A buttermilk brine tenderizes the meat, adds a tangy flavor, and helps the breading stick. Combine buttermilk with salt, pepper, and spices like garlic powder or smoked paprika, and let the chicken soak for at least 30 minutes, though 2-4 hours (or even overnight) is ideal. If you don’t have buttermilk, you can make a substitute by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit for 10 minutes. For an extra kick, add a splash of hot sauce to the brine, as suggested by Food Network.
Creating the Perfect Coating
The breading is where the magic happens. A simple mixture of all-purpose flour, cornstarch, and spices creates a light, crispy coating that works well in the air fryer. Cornstarch is key—it helps absorb moisture and creates a crisper texture. Season the flour generously with salt, pepper, paprika, garlic powder, onion powder, and a pinch of cayenne for heat. For a Southern-style flavor, try adding Old Bay seasoning, as recommended by The Kitchen Magpie.
To bread the chicken, dredge each piece in the flour mixture, dip it back into the buttermilk, then coat it again in the flour for a double layer of crunch. Shake off excess flour to avoid a powdery coating. If you prefer a thicker breading, you can repeat the process, but be cautious—too much flour can result in dry spots that don’t cook properly in the air fryer. For an alternative, try using panko breadcrumbs mixed with Parmesan for an ultra-crispy, flourless option.
Air Frying Tips for Success
Preheat your air fryer to 360-390°F (182-199°C), depending on your model. Spray the air fryer basket with cooking oil to prevent sticking, and place the chicken in a single layer, ensuring pieces don’t overlap. Overcrowding prevents proper air circulation, leading to uneven cooking. If necessary, cook in batches and keep finished pieces warm in a 250°F oven.
Lightly spray or brush the chicken with oil before cooking—this helps the coating crisp up and prevents floury patches. Halfway through cooking (about 10-15 minutes), flip the chicken and spray any dry spots with oil. Cook for a total of 20-30 minutes, or until the internal temperature reaches 165°F (74°C) for breasts or 170°F for thighs and drumsticks. Cooking times vary based on the size of the pieces and your air fryer’s wattage, so use a meat thermometer for accuracy.
Reheating and Storing Leftovers
Air fryer fried chicken tastes best fresh, but leftovers can be stored in an airtight container in the fridge for up to 4-5 days or frozen for up to 6 months. To reheat, avoid the microwave, which can make the coating soggy. Instead, place the chicken in a 300°F oven for 8-10 minutes or back in the air fryer at 350°F for 5-7 minutes to restore crispiness. If frozen, thaw in the fridge overnight before reheating.
Serving Suggestions
Air fryer fried chicken pairs beautifully with classic sides like mashed potatoes, coleslaw, and biscuits for a KFC-inspired meal. For a lighter option, serve it with a fresh salad or air-fried vegetables like asparagus or Brussels sprouts. You can also slice the chicken and add it to wraps, sandwiches, or salads for a versatile meal prep option. For a spicy twist, drizzle with hot honey or serve with a side of buffalo sauce.
By following these steps, you’ll get fried chicken that’s crispy, flavorful, and guilt-free. The air fryer makes it easy to enjoy this comfort food classic without the mess or extra calories of deep frying. Experiment with seasonings and sides to make it your own!
Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken is the move whenever I want loads of texture and flavor without dealing with a pot of used oil and a greasy stovetop. It’s all of the yum with less of the fuss! The hardest thing for me about frying chicken in an air fryer is not eating the crunchy, golden skin before it hits the table. All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “This recipe is awesome! Long-time cook here – follow this recipe for amazing fried chicken. I’ve used it several times now, it’s a winner.” Lori · I much prefer making fried chicken in the air fryer because it gives me everything I want (crunch, flavor, and juicy meat) without the mess of deep frying. Air fryers are just like mini convection ovens that circulate hot air around the food, crisping it up beautifully with way less oil.
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