Name: Air Fryer Fried Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs chicken pieces (drumsticks, thighs, or breasts—bone-in or boneless); 1 cup buttermilk (for marinating); 1 cup all-purpose flour; 1/2 cup cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; Salt and pepper, to taste; Cooking spray or oil mist; Optional: 1/2 tsp cayenne pepper or chili powder for heat

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Air Fryer Fried Chicken delivers all the crispy, golden goodness of traditional fried chicken—without the mess or the excess oil. With a perfectly seasoned crust and juicy, tender meat inside, this recipe is my go-to when I’m craving fried chicken but want a lighter, quicker version that’s still full of flavor.

Why You’ll Love This Recipe

I love how the air fryer gives me that classic crispy coating without deep frying. The chicken stays juicy on the inside and gets wonderfully crunchy on the outside. It’s quicker, cleaner, and healthier than traditional frying, and I don’t have to deal with hot oil. Plus, it’s super easy to customize the seasoning or breading based on what I’m in the mood for. Air Fryer Fried Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken pieces (drumsticks, thighs, or breasts—bone-in or boneless)
Buttermilk (for marinating)
All-purpose flour
Cornstarch (for extra crispiness)
Paprika
Garlic powder
Onion powder
Salt and pepper
Cooking spray or oil mist
Optional: cayenne pepper or chili powder for heat

Directions

I start by marinating the chicken in buttermilk for at least 1 hour, or overnight if I have time. This makes it extra tender and juicy.
In a separate bowl, I mix together the flour, cornstarch, and all the seasonings.
I remove the chicken from the buttermilk and dredge each piece in the flour mixture, pressing lightly to make sure it sticks well.
I preheat the air fryer to 375°F for a few minutes while I let the coated chicken rest so the crust can set.
I spray the air fryer basket with oil and place the chicken in a single layer, making sure the pieces don’t touch.
I spray the tops of the chicken pieces with more oil to help the crust get golden and crispy.
I air fry for 25–30 minutes, flipping halfway through and spraying again as needed, until the chicken is cooked through and the crust is golden brown.

Servings and timing

This recipe makes about 4 servings and takes around 35–40 minutes, including cooking and flipping. It’s much faster than traditional frying, and cleanup is a breeze.

Variations

Sometimes I add a little hot sauce to the buttermilk marinade for a spicy kick. I’ve also used panko breadcrumbs for a different kind of crunch or added dried herbs to the flour for more flavor. Boneless chicken tenders work great too—just reduce the cook time to about 15–18 minutes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use the air fryer again at 350°F for 5–8 minutes to bring back that crispiness. The microwave works, but the skin won’t be as crunchy. Air Fryer Fried Chicken

FAQs

Can I use boneless chicken?

Yes, boneless chicken works great—just adjust the cook time. Smaller pieces like tenders or breasts usually cook in 15–20 minutes.

How do I make the crust really crispy?

I always use a mix of flour and cornstarch for extra crunch, and I make sure to spray the chicken generously with oil on all sides before and during cooking.

Do I need to flip the chicken in the air fryer?

Yes, flipping helps ensure even browning and crispiness on both sides. I usually flip about halfway through the cook time.

Can I skip the buttermilk?

If I don’t have buttermilk, I make a quick substitute with milk and lemon juice or vinegar. It still gives that tender texture and tang.

What temperature should the chicken be when it’s done?

I always check that the internal temperature reaches 165°F for safety. A meat thermometer helps me get it just right.

Conclusion

Air Fryer Fried Chicken is everything I love about fried chicken—crispy, flavorful, and juicy—without the mess or guilt. It’s easy, fast, and so satisfying. Whether I’m making it for a weeknight dinner or a casual gathering, it always turns out golden, crunchy, and delicious.