How Do You Make Fried Chicken in an Air Fryer

Ingredients You’ll Need

Before we dive into the cooking process, let’s gather the essentials. For this air fryer fried chicken recipe, you’ll need:

• 4 bone-in, skin-on chicken pieces (thighs and drumsticks work best for juiciness)
• 1 cup buttermilk
• 1 large egg
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tablespoon baking powder
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional, for a spicy kick)
• Olive oil or vegetable oil spray

If you don’t have buttermilk, no worries! Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 10 minutes to create a substitute, as suggested by Budget Bytes.

Step-by-Step Instructions

Making fried chicken in an air fryer is all about achieving that perfect balance of a crispy exterior and juicy interior. Here’s how to do it:

Step 1: Marinate the Chicken

Start by marinating the chicken to ensure tenderness and flavor. In a large bowl, whisk together the buttermilk, egg, 1 teaspoon of smoked paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, and a pinch of salt. Add the chicken pieces, making sure they’re fully submerged. Cover the bowl and refrigerate for at least 1 hour, or up to overnight for maximum flavor. The buttermilk’s acidity tenderizes the meat, while the spices infuse it with that classic Southern taste.

Step 2: Prepare the Breading

In a separate shallow dish, combine the flour, cornstarch, baking powder, remaining smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). The cornstarch and baking powder are key to achieving an extra-crispy coating, as they help create a light, airy texture when air-fried. Mix thoroughly to ensure the spices are evenly distributed.

Step 3: Coat the Chicken

Remove the chicken from the buttermilk marinade, letting the excess drip off. Working with one piece at a time, dredge the chicken in the flour mixture, pressing gently to ensure the coating sticks. Shake off any excess flour to avoid a clumpy coating. For an even crispier result, dip the chicken back into the buttermilk mixture and then dredge it in the flour mixture again. This double-dredging technique, inspired by Serious Eats, creates a thicker, crunchier crust.

Step 4: Preheat and Prep the Air Fryer

Preheat your air fryer to 390°F (200°C) for about 5 minutes. Lightly spray the air fryer basket with oil to prevent sticking. If you want to minimize cleanup, consider using perforated parchment liners designed for air fryers, but ensure the chicken is placed on top to weigh them down and avoid any risk of the liners catching in the heating element.

Step 5: Air Fry the Chicken

Place the coated chicken pieces in the air fryer basket in a single layer, ensuring they don’t overlap. This allows hot air to circulate evenly, crisping up the coating. Lightly spray the chicken with oil to hydrate the flour and promote browning. Cook for 15 minutes, then carefully flip the chicken using tongs. Spray any dry flour spots with a bit more oil and continue cooking for another 10-15 minutes, until the internal temperature reaches 165°F (74°C) for white meat or 175°F (79°C) for dark meat. Use a meat thermometer to be certain, as undercooked chicken can look golden but still be raw inside.

Step 6: Rest and Serve

Once cooked, transfer the chicken to a plate and let it rest for 5 minutes. This helps the juices redistribute, keeping the meat tender and moist. Serve hot with your favorite sides like mashed potatoes, coleslaw, or a warm biscuit. For a tangy twist, pair it with a dipping sauce like homemade ranch or hot honey.

Tips for Perfect Air Fryer Fried Chicken

• Don’t Skip the Oil Spray: A light mist of oil is crucial for achieving that golden, crispy crust. Without it, dry flour patches can taste powdery.
• Avoid Overcrowding: Cook in batches if needed to ensure proper air circulation. Overlapping pieces will result in uneven cooking.
• Check for Doneness: A meat thermometer is your best friend. Chicken should reach 165°F for safety, but dark meat benefits from slightly higher temps for tenderness.
• Customize the Seasoning: Feel free to experiment with spices like Old Bay, Cajun seasoning, or even a touch of brown sugar for a hint of sweetness, as suggested by Pinch of Yum.

Reheating and Storing Leftovers

Fried chicken is best enjoyed fresh, but leftovers can still be delicious if handled properly. Store cooled chicken in an airtight container in the fridge for up to 3-4 days or freeze for up to 3 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 370°F for about 5 minutes to restore crispiness.

Why Choose Air Fryer Fried Chicken?

Air fryer fried chicken offers the best of both worlds: the crispy, golden exterior you love with less oil and mess than traditional deep frying. It’s a healthier option that doesn’t skimp on flavor, making it perfect for weeknight dinners or a weekend treat. Plus, the cleanup is a breeze—no pots of hot oil to deal with. Whether you’re a fried chicken aficionado or just looking for a quick, family-friendly meal, this recipe delivers every time.