Skip the mess of traditional frying and enjoy a picnic favorite with this air fryer fried chicken recipe. Fresh chicken drumsticks and thighs are marinated in a tangy buttermilk mixture, coated in a seasoned flour mixture, and air-fried until perfectly crispy. The hot air and high cooking temperature give the chicken a golden-brown crust with an irresistible crunch using less oil while the inside stays juicy and tender.
This easy frying method is a game-changer for making the classic dish at home. You’ll get the best crispy air-fried chicken every time! Pair it with your favorite sides or dips to suit your preferences for any occasion. For more air fryer recipes, try my air fryer chicken thighs, air fryer chicken tenders, or air fryer chicken wings.
Ingredients
Bone-In Chicken Pieces — use a combination of fresh chicken thighs and drumsticks. Skin-on and bone-in pieces help retain moisture during cooking, keeping the chicken juicy and tender. You can also cut up a whole chicken into pieces if desired. Check out my classic, crispy fried chicken recipe for tips!
Buttermilk — a marinade of buttermilk helps tenderize the chicken pieces and infuses them with a rich, tangy flavor before air frying. If you don’t have any, follow my easy trick and make your own buttermilk!
Garlic Powder and Onion Powder — adds a savory flavor to the chicken marinade and the breading mixture.
Ground Black Pepper — adds a bit of heat and tasty sharpness to the chicken, which balances out the rich buttermilk flavor. Use freshly ground pepper for a fresh, strong taste.
Paprika — gives the chicken a mild smoky flavor and a hint of color in the breading that enhances its golden exterior.
Cooking Spray — helps the flour mixture adhere to the chicken and ensures even browning during cooking. Opt for canola oil, avocado oil, or another high-heat spray to avoid burning the chicken.
How To Make Air Fryer Fried Chicken
1. Combine the buttermilk, garlic powder, onion powder, salt, and pepper in a resealable plastic bag to make the buttermilk chicken brine. Add the chicken pieces, then seal the bag. Shake the bag vigorously to stir and coat the chicken well. Place the bag in a large bowl and refrigerate for at least 4 hours or overnight, flipping the bag a few times to ensure the chicken marinates evenly.
2. Mix the flour, paprika, remaining garlic powder, onion powder, salt, and pepper in a shallow dish to make the breading. Remove half of the chicken from the brine and let the excess brine drip off.
3. Dredge each piece of chicken in the flour mixture until all sides are coated.
4. Place the chicken on a baking sheet lined with parchment paper. Repeat the process for all chicken pieces.
5. Preheat the air fryer to 400°F. Generously spray all sides of the chicken pieces with cooking spray.
6. Thoroughly spray the air fryer basket with cooking spray.
7. Place as many chicken pieces as possible in a single layer (you may have to cook in several batches), skin side down, and spray again. Cook for 20 minutes, flipping after 10 minutes, until the internal temperature reaches 165°F in the thicket part of each piece.
8. Remove the chicken from air fryer and place on a wire rack. Repeat the cooking process with the remaining chicken. Serve immediately.
What To Serve With Air Fryer Fried Chicken
Air-fried chicken pairs well with a variety of classic sides. For a comforting Southern-inspired meal, serve with creamy mashed potatoes or mac and cheese, collard greens, and cornbread muffins. It’s also ideal for a potluck or picnic alongside macaroni salad, potato salad, or fresh coleslaw. Or pair the chicken with air fryer french fries or onion rings for extra crunch.
Recipe Variations
- Spicy: Add 1-2 teaspoons of cayenne pepper, chili powder, or your favorite hot sauce to the buttermilk mixture. You can also drizzle extra hot sauce over the finished chicken.
- Smoky: Replace regular paprika with smoked paprika in the breading. To add more smoky depth, add a few drops of liquid smoke to the buttermilk mixture.
- Old Bay: Add 1-2 teaspoons Old Bay seasoning to the flour mixture for a Southern-inspired flavor twist. This seasoning blend contains salt already, so reduce the added by half in the breading.
- Buttermilk Ranch: For a tangy, herb-infused variation, incorporate a packet of dry ranch seasoning mix into the breading or marinade and omit the salt.
- Gluten-Free: For a gluten-free version, substitute the all-purpose flour 1:1 with an all-purpose gluten-free flour blend.
Can I Bake This In The Oven?
Yes, this recipe also works in the oven! Preheat the oven to 425ºF and place the breaded chicken on a baking sheet lined with parchment paper. Bake for 35-45 minutes, flipping halfway through the cooking time, until the chicken is golden brown and the internal temperature reaches 165ºF.
How To Store And Reheat Leftovers
Allow leftover chicken to cool completely to room temperature before transferring to an airtight container and storing it in the refrigerator for up to 3 days.
Reheat leftovers in the air fryer at 350ºF for 5-7 minutes to restore the crispiness. Avoid reheating in the microwave to prevent the breading from becoming soggy.
Recipe Tips
- Allow time to marinate. The buttermilk brine is key to the tender, juicy chicken. Refrigerate the chicken in the brine for at least 4 hours or up to 24 hours if you have time.
- Avoid overcrowding the air fryer. Arrange the chicken in a single layer in the air fryer basket with space between each piece to ensure even cooking and a crispy finish. You will likely need to cook in at least two batches, depending on the size of your air fryer.
- Wipe the basket clean. Thoroughly wipe out the air fryer basket between batches to prevent leftover breading from burning.
- Use a meat thermometer. Make sure the internal temperature of the chicken reaches 165ºF for safe consumption. Add more cooking time if needed.
Frequently Asked Questions
If you cook the chicken in multiple batches, place the cooked chicken on a wire rack over a baking sheet in the oven at 250ºF. This keeps it warm and crisp while you finish air frying the remaining chicken so it’s hot when serving!
Yes, you can use boneless chicken thighs or breasts. However, they will cook faster and are more prone to drying out than bone-in chicken, so reduce the cooking time by a few minutes. They are done when the thickest part of the chicken has reached an internal temperature of 165°F.
Yes, you can use frozen chicken, but be sure to thaw it completely before marinating and cooking it.
If you love this recipe try these out!
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Air Fryer Fried Chicken Recipe
Equipment
- Air fryer
- Ziptop bag or large bowl
- Shallow dish
Ingredients
For the Chicken:
- 2 cups buttermilk (480mL)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 pounds bone-in chicken pieces (a mix of thighs and legs) (900g)
For the Breading:
- 2 cups all-purpose flour (240g)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- Cooking spray
Instructions
For the Chicken:
- Combine the buttermilk, garlic powder, onion powder, salt, and pepper in a resealable plastic bag. Add the chicken pieces, seal, shake the bag to stir and coat the chicken well. Refrigerate for at least 4 hours or overnight, flipping the bag a few times.
For the Breading:
- Mix together the flour, garlic powder, onion powder, paprika, salt, and pepper in a shallow dish. Remove half of the chicken from the brine and let the excess brine drip off.
- Dredge the chicken in the flour mixture and place on a baking sheet.
- Preheat the air fryer to 400°F. Spray the air fryer basket and chicken pieces with cooking spray.
- Place the chicken in the basket, skin side down, and spray again.
- Cook for 20 minutes, flipping after 10 minutes, until the internal temperature reaches 165°F in the thicket part of each piece. Remove the chicken from air fryer and place on a wire rack.
- Repeat with the remaining chicken and dredge. Serve immediately.
Notes
- Allow time to marinate. The buttermilk brine is key to the tender, juicy chicken. Refrigerate the chicken in the brine for at least 4 hours or up to 24 hours if you have time.
- Avoid overcrowding the air fryer. Arrange the chicken in a single layer in the air fryer basket with space between each piece to ensure even cooking and a crispy finish. You will likely need to cook in at least two batches, depending on the size of your air fryer.
- Wipe the basket clean. Thoroughly wipe out the air fryer basket between batches to prevent leftover breading from burning.
- Use a meat thermometer. Make sure the internal temperature of the chicken reaches 165ºF for safe consumption. Add more cooking time if needed.
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