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.

Simple Air Fryer Fried Chicken
Ingredients
For the Chicken Marinade
- 1 Whole Chicken About 4 pounds, cut into 8-10 pieces (2 breasts halved, 2 thighs, 2 drumsticks, 2 wings).
- 2 cup Buttermilk
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
For the Coating
- 2 cup All-Purpose Flour
- 1 tbsp Seasoned Salt
- 1 tbsp Garlic Powder
- 1 tbsp Paprika
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
For Cooking
- Olive Oil or Avocado Oil For oil spray.
Instructions
- 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.
- 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.
- 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.
- Preheat your air fryer to 375°F (190°C) for about 5 minutes. Preheating is crucial for a crispy crust.
- 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.
- 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.
Notes
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.
Love the idea of air frying chicken! Gonna try this weekend 🙂
Air fried chicken, really? Doesn’t beat the grill, but maybe I’ll give it a shot…
So happy to see a recipe that uses less oil. Thanks!
Arrr, this chicken be lookin’ like a treasure. Can’t wait to embark on this culinary adventure.
I doubt an air fryer can make chicken taste as good as deep frying. Prove me wrong.
Is the nutritional info available for this recipe? Trying to keep track of my macros.
looks easy enough, might give it a go lol
How long does the chicken need to marinate? Not sure if I missed that part.
Honestly, nothing beats the texture air frying gives to chicken. Oven baking is just not the same.
This looks delicious! Can’t wait to make it myself!
wow, never thought of air frying chicken. sounds fun!
This recipe hits the right notes, gonna try!
Would love to know if there’s a way to adapt this recipe for plant-based alternatives!
maybe i’ll try this, not sure if i can do it right though
You got this! It’s easier than it seems, and super tasty!
Curious about the air fryer temperature settings. Got any tips for the perfect crisp?
Is this recipe budget-friendly? How much did it cost you?
So thrilled you’re all enjoying the recipe and finding it helpful! Keep the feedback coming!
this recipe is the bomb, totally nailed it!
Any ideas for a vegetarian version of this? Would tofu work?
Are there any allergens in this? Need to be super careful about what I eat.
looks bland. needs more seasoning. just saying
Wonder if air frying was a thing in medieval times. Knights could’ve used a quick snack!
prep time for this? need fast recipes
This looks so tasty and easy to make. Perfect for weeknights!
Any tips on storing ingredients for this recipe to keep them fresh longer?
can’t wait to try this, looks super flavorful!!!
What model of air fryer do you recommend for this recipe?