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. Budget Bytes
Air fryer fried chicken is a game-changer for anyone who loves that classic crispy coating but wants to skip the mess and extra oil of deep frying. The air fryer uses hot, circulating air to create a golden crust while keeping the meat tender and juicy. It’s faster than traditional frying, easier to clean up, and healthier since it requires just a fraction of the oil. But getting it right takes a bit of know-how. Let’s walk through the process step-by-step, covering everything from choosing the right chicken to perfecting the breading and cooking technique.
Choosing Your Chicken
Start with bone-in, skin-on chicken pieces like thighs, drumsticks, or breasts for the best flavor and juiciness. Dark meat, like thighs and drumsticks, is less likely to dry out due to its higher fat content, making it a favorite for air fryer fried chicken. If you’re watching calories, you can remove the skin, but keep in mind the skin helps lock in moisture and gives that satisfying crunch. Buying a whole chicken and cutting it up yourself is often more economical, plus you get a mix of cuts to suit everyone’s preferences. If you’re short on time, pre-cut pieces work just fine. For a leaner option, boneless chicken breasts can be used, but they’ll need extra care to avoid drying out—slice them into thinner pieces or pound them to an even thickness.
Marinating for Maximum Flavor
A buttermilk marinade is the secret to tender, flavorful chicken. Buttermilk’s acidity breaks down the meat’s proteins, making it softer and juicier, while adding a subtle tangy kick. Combine buttermilk with a pinch of salt, pepper, and spices like smoked paprika or garlic powder. For an extra zing, add a splash of hot sauce. Marinate the chicken for at least 30 minutes, though 4 hours or overnight in the fridge is ideal for deeper flavor. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 10 minutes to curdle. Place the chicken and marinade in a zip-top bag or bowl, ensuring every piece is fully coated, and refrigerate.
Creating the Perfect Breading
The breading is where the magic happens. A simple mix of all-purpose flour, cornstarch, and spices creates a light, crispy coating that mimics deep-fried chicken. Cornstarch is key—it helps the breading stay crisp by absorbing moisture. Season the flour generously with salt, black pepper, paprika, garlic powder, onion powder, and a touch of cayenne for heat. For extra crunch, some recipes suggest adding a handful of panko breadcrumbs or a drizzle of buttermilk into the flour to create small clumps that crisp up in the air fryer. Avoid double-dipping the chicken in flour, as too much coating can lead to floury spots that don’t cook properly in the air fryer.
To bread the chicken, remove each piece from the buttermilk, letting excess drip off, and dredge it in the flour mixture. Press the coating onto the chicken to ensure it sticks. For an even crispier result, let the breaded chicken rest on a wire rack for 10-15 minutes before cooking—this helps the coating set and reduces the chance of it flaking off. Mist the breaded chicken lightly with olive oil spray to promote browning and crispiness. Be careful not to overspray, as too much oil can make the coating soggy.
Cooking in the Air Fryer
Preheat your air fryer to 360°F (180°C) for about 5 minutes to ensure even cooking. Place the chicken in the air fryer basket in a single layer, making sure the pieces don’t overlap or touch—this allows hot air to circulate freely for maximum crispiness. Depending on your air fryer’s size, you may need to cook in batches. Cook bone-in pieces for 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C). For boneless pieces, 10-15 minutes is usually enough, but always check with a meat thermometer to be sure. Halfway through cooking, open the air fryer and spray any dry flour spots with a little more oil to ensure an even golden color.
To prevent sticking, line the basket with perforated parchment paper designed for air fryers, but only place it under the chicken to avoid it flying into the heating element. If you notice smoke during cooking, it’s likely from excess grease dripping into the basket. Adding a small amount of water to the bottom of the air fryer (below the basket) can help reduce this. Keep cooked pieces warm in a 250°F oven on a wire rack while you finish the remaining batches. Food Network has great tips on maintaining crispiness between batches.
Tips for Success
– Don’t overcrowd: Air fryers rely on air circulation, so give each piece space to cook evenly. Overcrowding leads to soggy spots.
– Check for doneness: Use an instant-read thermometer to confirm the chicken reaches 165°F. Juices should run clear when pierced.
– Season generously: The breading carries much of the flavor, so don’t skimp on spices. Taste the flour mixture before dredging to adjust seasoning.
– Reheating leftovers: Avoid microwaving, as it softens the crust. Reheat in a 300°F oven for 8-10 minutes or in the air fryer at 350°F for 5 minutes to restore crispiness. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 4 months.
Serving Suggestions
Air fryer fried chicken pairs beautifully with classic sides like mashed potatoes, coleslaw, or cornbread. For a lighter meal, serve it with a fresh green salad or roasted vegetables. Drizzle with hot honey or serve with a dipping sauce like ranch, barbecue, or gochujang for a modern twist. It’s also perfect for meal prep—slice leftovers for sandwiches, wraps, or salads throughout the week. If you’re feeding a crowd, double the recipe and keep cooked pieces warm in the oven until serving.
Troubleshooting Common Issues
– Floury coating: If the breading tastes raw or powdery, you likely didn’t spray enough oil. Mist lightly before and during cooking to “fry” the flour.
– Soggy crust: Overcrowding or too much oil can cause this. Ensure proper spacing and use a light hand with the spray.
– Dry chicken: Overcooking is the culprit. Check the internal temperature early to avoid going past 165°F, especially with lean cuts like breasts.
– Uneven browning: Flip the chicken halfway through and spray any pale spots with oil. Rotate the basket if your air fryer has hot spots.
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 Budget Bytes
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