There is something undeniably comforting about a plate of perfectly crispy fried chicken. The golden crunch, the juicy meat inside, and the delicate seasoning blend are irresistible. Traditional fried chicken, however, is often heavy, greasy, and messy to cook. That’s where this Air Fryer Crispy Fried Chicken recipe steps in—a lighter, healthier version that delivers the same satisfying flavor and texture without deep frying or excess oil.
Using the air fryer allows the chicken to crisp beautifully while locking in natural juices, giving you a result nearly identical to restaurant-style fried chicken. The controlled air circulation cooks it evenly, ensuring the outside becomes crunchy while the inside stays tender and moist. Best of all, this recipe requires minimal cleanup and is far more convenient than heating a pot of oil.
Why I Love This Recipe
I love this recipe because it strikes a perfect balance between indulgence and guilt-free satisfaction. It offers the nostalgic taste of classic fried chicken without unnecessary calories, oil splatter, or stress. The seasoning blend coats the chicken wonderfully while the buttermilk marinade tenderizes the meat, making it juicier than ever.
Another reason this recipe is a personal favorite is how customizable it is—you can spice it up with cayenne for extra heat, swap herbs based on season, or experiment with coatings like panko or cornflakes. Kids love it, adults crave it, and it’s incredibly easy to prepare.
Why It’s a Must-Try Dish
This recipe is a must-try for anyone looking to enjoy fried chicken with less oil and hassle, without sacrificing flavor or crispiness. It brings all the hallmark features of traditional fried chicken—crunch, juiciness, flavor—but in a lighter, faster, and healthier form.
If you are trying to reduce fried food intake or prefer quick family dinners, this dish deserves a permanent place in your recipe collection.
Recipe Details
- Course: Main Course
- Cuisine: American/Southern
- Preparation Time: 20 minutes (plus 2–8 hours marinating time)
- Cooking Time: 22–28 minutes
- Total Time: Up to 8 hours 30 minutes (including marinating)
- Servings: 4 servings
- Estimated Calories: ~380 calories per serving (varies by cut and coating)
Ingredients
For the Chicken Marinade:
- 1 kg (2.2 lbs) chicken pieces (drumsticks, thighs, or bone-in breasts)
- 1 cup buttermilk
- 1 tsp hot sauce (optional)
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For the Coating:
- 1 ½ cups all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ – 1 tsp cayenne pepper (optional for heat)
- 1 tsp dried thyme or oregano
- 1 tsp salt
- ½ tsp black pepper
- Olive oil spray or neutral cooking spray
Cooking Directions Overview
- Marinate the chicken in buttermilk mixture.
- Prepare seasoned flour coating.
- Dredge chicken pieces in the flour mixture.
- Place in the air fryer basket and spray generously with oil.
- Cook until crispy and golden, flipping halfway.
Step-by-Step Preparation Method
Step 1: Marinate the Chicken
- Combine buttermilk, salt, pepper, garlic powder, and hot sauce in a bowl.
- Add chicken pieces and fully submerge them.
- Cover and refrigerate for 2–8 hours. The longer the marinade, the juicier the chicken.
Step 2: Prepare the Coating
- Mix flour, cornstarch, and all seasonings in a shallow bowl.
- Remove chicken from the marinade, shaking off excess liquid.
Step 3: Dredge the Chicken
- Press chicken pieces firmly into the flour mixture.
- For extra crispiness, repeat dredging once more: dip into leftover buttermilk then flour again (optional).
Step 4: Air Fry
- Place chicken pieces in a single layer in the air fryer basket without overcrowding.
- Spray generously with cooking oil.
- Air fry at 180°C (360°F) for 10–12 minutes.
- Flip chicken, spray again with oil, and cook for 10–15 more minutes until internal temperature reaches 74°C (165°F).
Step 5: Rest and Serve
- Allow chicken to rest for 5 minutes to let the coating set and juices redistribute.
How to Serve
Serve hot with:
- Mashed potatoes
- Coleslaw
- Honey butter biscuits
- Pickles
- Fries or roasted vegetables
A drizzle of honey or spicy mayo also enhances the flavor beautifully.
Recipe Tips
- Do not skip the oil spray; it helps create a perfect crispy coating.
- Cornstarch ensures extra crunch—don’t omit it.
- Ensure your air fryer is preheated for best texture.
- Avoid stacking the chicken; cook in batches if necessary.
Variations
- Spicy Nashville Style: Brush cooked chicken with hot sauce mixed with cayenne and butter.
- Gluten-Free Version: Replace flour with gluten-free flour and crushed cornflakes.
- Extra Crunch: Substitute flour coating with seasoned panko crumbs after dredging.
Freezing and Storage
- Refrigeration: Store leftovers in an airtight container for 3–4 days.
- Freezing (uncooked coated chicken): Up to 2 months before air frying.
- Freezing (cooked chicken): Store for up to 6 weeks.
- Reheating: Air fry at 175°C (350°F) for 5–8 minutes until crispy.
Special Equipment Needed
- Air fryer (any size adjustable temperature model)
- Mixing bowls
- Tongs
- Meat thermometer (recommended)
Conclusion
Air Fryer Crispy Fried Chicken is a flavorful and guilt-reduced way to enjoy a beloved classic without the heaviness of deep frying. It gives you everything you want—texture, juiciness, seasoning—while being easier, cleaner, and quicker to cook. Whether you’re serving a family dinner, game day platter, or weekend comfort meal, this air fryer version ensures you get restaurant-quality fried chicken straight from your kitchen.
Air Fryer Crispy Fried Chicken
Description
There is something undeniably comforting about a plate of perfectly crispy fried chicken. The golden crunch, the juicy meat inside, and the delicate seasoning blend are irresistible. Traditional fried chicken, however, is often heavy, greasy, and messy to cook. That’s where this Air Fryer Crispy Fried Chicken recipe steps in—a lighter, healthier version that delivers the same satisfying flavor and texture without deep frying or excess oil.
Ingredients
For the Chicken Marinade:
For the Coating:
Instructions
-
Step 1: Marinate the Chicken : Combine buttermilk, salt, pepper, garlic powder, and hot sauce in a bowl. Add chicken pieces and fully submerge them. Cover and refrigerate for 2–8 hours. The longer the marinade, the juicier the chicken.
-
Step 2: Prepare the Coating : Mix flour, cornstarch, and all seasonings in a shallow bowl. Remove chicken from the marinade, shaking off excess liquid.
-
Step 3: Dredge the Chicken : Press chicken pieces firmly into the flour mixture. For extra crispiness, repeat dredging once more: dip into leftover buttermilk then flour again (optional).
-
Step 4: Air Fry : Place chicken pieces in a single layer in the air fryer basket without overcrowding. Spray generously with cooking oil. Air fry at 180°C (360°F) for 10–12 minutes. Flip chicken, spray again with oil, and cook for 10–15 more minutes until internal temperature reaches 74°C (165°F).
-
Step 5: Rest and Serve : Allow chicken to rest for 5 minutes to let the coating set and juices redistribute.
