How Do You Make Fried Chicken in an Air Fryer

The air fryer yields flawless buttermilk fried chicken — crunchy skin, a cracker-crisp coating, and juicy, tender meat.

Air fryer fried chicken has become a game-changer for home cooks who crave that classic Southern crunch without the mess and excess oil of deep frying. After analyzing top-ranking articles on Google for “How Do You Make Fried Chicken in an Air Fryer,” it’s clear that the best content provides clear, step-by-step instructions, addresses common pain points like achieving crispiness, and offers practical tips for variations and storage. However, some articles lack depth in troubleshooting common issues or providing detailed seasoning options, and others skimp on explaining why certain techniques work. This article aims to fill those gaps, offering a comprehensive guide to making crispy, juicy air fryer fried chicken that rivals traditional methods, with actionable advice and expert insights.

Why Use an Air Fryer for Fried Chicken?

Air fryers work like mini convection ovens, circulating hot air around the food to create a crispy exterior with minimal oil. This makes them perfect for fried chicken, delivering that golden crunch while cutting down on fat and cleanup. Unlike deep frying, you won’t deal with splattering oil or disposing of gallons of used grease. Plus, it’s faster—most recipes take under 30 minutes. The key is understanding how to maximize the air fryer’s potential to mimic the texture and flavor of deep-fried chicken.

Ingredients You’ll Need

To make air fryer fried chicken that’s crispy on the outside and juicy inside, gather these essentials:

• Chicken: Bone-in, skin-on pieces like thighs, drumsticks, or breasts work best for maximum flavor and juiciness. Dark meat is particularly forgiving as it stays moist. You can use skinless for a lighter option, but the skin helps achieve that classic crunch.
• Buttermilk: This tenderizes the chicken and adds a tangy flavor. If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 10 minutes.
• Flour and Cornstarch: A mix of all-purpose flour and cornstarch creates a light, crispy coating. Cornstarch is the secret to extra crunch.
• Seasonings: Paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper are staples. For a classic Southern vibe, try Old Bay Seasoning or add smoked paprika for depth.
• Eggs: These help the breading stick to the chicken.
• Oil Spray: Olive or canola oil spray ensures the coating crisps up without dry, floury spots. Avoid aerosol sprays like Pam, which can damage your air fryer’s coating.

Optional add-ins: Hot sauce for a spicy kick, panko breadcrumbs for extra texture, or baking powder to puff up the coating.

Step-by-Step Guide to Perfect Air Fryer Fried Chicken

Follow these steps to achieve restaurant-quality fried chicken at home:

the Chicken

Place your chicken pieces in a large bowl with 2 cups of buttermilk, 1 teaspoon of salt, ½ teaspoon of black pepper, and a dash of hot sauce (if you like a little heat). Let it marinate in the fridge for at least 1 hour, ideally 4 hours or overnight. The buttermilk tenderizes the meat and infuses it with flavor, ensuring juicy results. If you’re short on time, even 30 minutes will make a difference. Pro tip: Don’t skip this step, as it’s critical for that melt-in-your-mouth texture.

the Breading

In a shallow dish, mix 1 ½ cups all-purpose flour, ½ cup cornstarch, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon cayenne pepper, 1 teaspoon salt, and ½ teaspoon black pepper. For extra texture, add ½ cup panko breadcrumbs or 1 teaspoon baking powder. In another bowl, whisk 2 eggs with ¼ cup buttermilk to create a sticky base for the coating. This double-dredging method (flour, egg, flour) ensures a thick, crispy crust.

the Chicken

Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the flour mixture, then dip it in the egg-buttermilk mix, and finally coat it again in the flour mixture. Shake off excess flour gently to avoid a heavy, doughy coating. Place the breaded pieces on a tray and let them rest for 5 minutes—this helps the coating adhere better during cooking.

and Prep the Air Fryer

Preheat your air fryer to 375°F (190°C) for 3-5 minutes. Lightly spray the basket with oil to prevent sticking, or use perforated parchment paper liners (available at Amazon). Avoid placing parchment paper in the air fryer without food on top, as it can fly up and cause a fire hazard.

the Chicken

Arrange the chicken in a single layer in the air fryer basket, ensuring pieces don’t touch or overlap—this allows hot air to circulate for even crispiness. Spray the tops of the chicken generously with oil. Cook at 375°F for 20-25 minutes, flipping halfway through and spraying again to address any dry spots. Check the internal temperature with a meat thermometer; it should read 165°F (74°C) for safe consumption. Cook in batches if needed, keeping finished pieces warm in a 250°F oven on a wire rack.

and Enjoy

Let the chicken rest for 5 minutes after cooking to redistribute the juices. Serve hot with sides like mashed potatoes, coleslaw, or air fryer fries. For a fun twist, toss the chicken in a sauce like buffalo or gochujang for a Korean-inspired kick.

Tips for Success

• Avoid Overcrowding: Space out the嬁the chicken to ensure even cooking. Overcrowding leads to soggy spots.
• Use Enough Oil: A light spray is crucial to avoid floury patches. Butter can work too, but oil spray is easier to apply evenly.
• Check for Doneness: Use a meat thermometer to avoid overcooking, which can dry out the chicken.
• Season Generously: Don’t skimp on spices, as they’re spread across the flour and only a fraction ends up on each piece.
• Flip Carefully: Handle the chicken gently when flipping to preserve the coating.

Common Mistakes and How to Avoid Them

• Floury Coating: If the breading looks powdery, you likely didn’t spray enough oil. Check halfway through cooking and spritz any dry spots.
• Soggy Chicken: Overcrowding or stacking pieces prevents air circulation. Cook in batches and ensure a single layer.
• Dry Chicken: Overcooking is the culprit. Remove chicken at 160°F, as residual heat will bring it to 165°F while resting.
• Coating Falling Off: Let excess buttermilk drip off before dredging, and use one hand for wet ingredients and one for dry to avoid clumping.

Variations to Try

• Spicy Fried Chicken: Add 1-2 teaspoons of hot sauce or cayenne to the buttermilk marinade for a KFC Zinger-style kick.
• Gluten-Free: Swap flour for a gluten-free blend and use gluten-free breadcrumbs.
• Boneless Option: Use boneless thighs or breasts for quicker cooking (10-15 minutes), but note that skin-on pieces crisp up better.
• Saucy Twist: After cooking, toss in gochujang sauce or honey-Dijon for a flavor boost.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. To reheat, avoid the microwave, which makes the skin soggy. Instead, place the chicken on a baking sheet in a 350°F oven for 8-10 minutes, or reheat in the air fryer at 350°F for 5 minutes to restore crispiness.

The air fryer yields flawless buttermilk fried chicken — crunchy skin, a cracker-crisp coating, and juicy, tender meat.