Simple Air Fryer Fried Chicken

This Air Fryer Fried Chicken recipe delivers the irresistibly crispy, golden-brown crust and juicy, tender meat of classic fried chicken without the mess and excess oil of deep-frying.

Marinated in tangy buttermilk and coated in a perfectly seasoned flour mixture, this chicken turns out juicy on the inside and irresistibly crispy on the outside.

Cuisine: American
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 8

Here’s a great video that shows the process of making simple air fryer fried chicken.

Why You’ll Love Making It

• Healthier Indulgence: Enjoy the satisfying crunch and flavor with significantly less oil, making it a lighter alternative you can feel good about.
• Incredibly Crispy & Juicy: A simple buttermilk marinade tenderizes the chicken, while the air fryer’s hot circulating air creates a perfectly crisp, shatter-worthy crust.
• Simple & Beginner-Friendly: With straightforward ingredients and clear instructions, this recipe is perfect for cooks of all skill levels. The air fryer does most of the work for you!
• Easy Cleanup: Say goodbye to handling and disposing of large amounts of frying oil. Cleanup is as simple as washing the air fryer basket.

Ingredients

For the Chicken Marinade

• Chicken: 1 (4-pound) whole chicken, cut into 8-10 pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings).
• Buttermilk: 2 cups. The acidity in buttermilk is key to tenderizing the chicken.
• Kosher Salt: 1 teaspoon.
• Black Pepper: 1 teaspoon, freshly ground.

For the Coating

• All-Purpose Flour: 2 cups.
• Seasoned Salt: 1 tablespoon.
• Garlic Powder: 1 tablespoon.
• Paprika: 1 tablespoon (use smoked paprika for a deeper flavor).
• Kosher Salt: 1 teaspoon.
• Black Pepper: 1 teaspoon.

For Cooking

Oil Spray: Olive oil or avocado oil spray. It’s best to use a non-aerosol, propellant-free spray to protect your air fryer’s coating.

Instructions

Step 1: Marinate the Chicken for Tenderness

Pat the chicken pieces completely dry with paper towels. Season them all over with 1 teaspoon of kosher salt and 1 teaspoon of black pepper. Place the seasoned chicken in a large bowl or a resealable plastic bag and pour the buttermilk over it, ensuring every piece is coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or preferably overnight for the most tender and flavorful results.

Step 2: Prepare the Seasoned Coating

In a wide, shallow dish (like a pie plate), whisk together the all-purpose flour, seasoned salt, garlic powder, paprika, and the remaining 1 teaspoon of salt and pepper. Mix until the seasonings are evenly distributed.

Step 3: Coat the Chicken

Set up a breading station with your marinated chicken and the dish of seasoned flour. One piece at a time, remove the chicken from the buttermilk, allowing any excess to drip off. You want a thin layer of buttermilk remaining to help the flour stick. Dredge the chicken in the flour mixture, turning to coat all sides and pressing gently to ensure a thick, even coating. Shake off any excess flour and place the coated piece on a wire rack. Let the chicken rest on the rack for about 10-15 minutes to help the coating set.

Step 4: Preheat the Air Fryer

Preheat your air fryer to 375°F (190°C) for about 5 minutes. Preheating is crucial for a crispy crust.

Step 5: Air Fry to Golden Perfection

Lightly spray the inside of the air fryer basket with oil. Arrange the chicken pieces in a single layer, making sure not to overcrowd the basket. Work in batches if necessary. Generously spray the tops of the chicken pieces with oil until no dry flour is visible. Air fry for 15 minutes.

Using tongs, carefully flip each piece of chicken. Spray the other side with oil. Continue to air fry for another 10-15 minutes, or until the chicken is golden brown, crispy, and cooked through. The internal temperature should register 165°F (75°C) on a meat thermometer inserted into the thickest part without touching the bone.

Step 6: Rest and Serve

Remove the chicken from the air fryer and let it rest on a wire rack for 5-10 minutes. This allows the juices to redistribute, ensuring every bite is moist. Serve hot with your favorite sides.

Tips for Success

• Don’t Skip the Marinade: Even 30 minutes in buttermilk makes a difference in the tenderness and flavor of the chicken.
• Don’t Overcrowd: Give the chicken pieces space in the basket. This allows the hot air to circulate properly and crisp up all sides.
• Use a Meat Thermometer: This is the most reliable way to ensure your chicken is cooked safely without drying it out.
• Be Generous with the Oil Spray: A good coating of oil is what helps the flour “fry” and turn golden and crispy in the air fryer.

FAQs

What if I don’t have buttermilk?
You can make a simple substitute! For every 1 cup of milk, stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it slightly curdles, then use as directed.

Can I use boneless chicken?
Yes, boneless, skinless chicken breasts or thighs work well. They will cook faster, so start checking for doneness after 15-20 minutes total cooking time.

How do I store and reheat leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat and bring back the crispiness, preheat your air fryer to 375°F. Place the cold chicken in a single layer and heat for 4-8 minutes, flipping halfway, until hot and crispy again.