Description
This Air Fryer Fried Chicken recipe delivers crispy, flavorful chicken pieces without the deep-frying mess. Marinated in tangy buttermilk and coated with a seasoned flour blend, the chicken cooks to golden perfection in the air fryer, making it a healthier alternative to traditional fried chicken with all the crunch and juiciness you love.
Ingredients
Scale
Marinade
- 2 pounds bone-in, skin-on chicken pieces (drumsticks, thighs, or breasts)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
Coating
- 1 1/2 cups all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
Other
- Olive oil spray
Instructions
- Marinate the Chicken: In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 1 hour or up to overnight to tenderize and infuse flavor.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper until well combined. This seasoned flour will provide the flavorful, crispy crust.
- Coat the Chicken: Remove the chicken from the marinade, letting any excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring they are well coated for maximum crispiness.
- Preheat the Air Fryer: Set the air fryer to 375°F (190°C) and let it preheat for about 5 minutes. This helps achieve an even, crispy crust when cooking.
- Arrange and Cook: Lightly spray the air fryer basket with olive oil spray to prevent sticking. Place the coated chicken pieces in a single layer, skin side down if applicable, without overcrowding the basket. Lightly spray the tops of the chicken with olive oil spray to promote browning.
- Air Fry the Chicken: Cook the chicken for 12 minutes. Then, flip each piece over, spray again lightly with oil, and continue cooking for an additional 10 to 15 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Rest and Serve: Let the chicken rest for a few minutes after cooking to seal in juices and enhance flavor before serving.
Notes
- Avoid overcrowding the air fryer basket to ensure that each piece crisps up nicely.
- For extra crunch, dip the chicken twice in the buttermilk and flour mixture before cooking.
- Adjust the amount of cayenne pepper to control the spiciness according to your taste.
- Skinless chicken can be used as a lighter option, but the texture won’t be as crispy.
- To make this recipe dairy-free, substitute buttermilk with a dairy-free milk mixed with a tablespoon of lemon juice or vinegar.
