This air fryer buttermilk chicken delivers crunchy, golden thighs and drumsticks without a pot of hot oil. The chicken soaks in buttermilk, picks up a seasoned flour coating, and then cooks in the circulating hot air until the crust is crisp and the meat is juicy all the way to the bone.
Plan on about 40 minutes of prep, including the buttermilk soak, and about 50 minutes of cooking because the thighs and drumsticks cook in two batches. The recipe serves four at roughly 420 calories each, an estimate based on the cooked meat, the coating, and a light spray of oil.
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Why This Air Fryer Buttermilk Chicken Recipe Works
Buttermilk is mildly acidic, which helps tenderize the meat and gives the flour something to cling to. After the soak, the seasoned flour forms a thin crust, and a light spray of oil helps it brown and turn crisp instead of staying pale and dusty.
Bone in pieces stay juicy in the air fryer because the bone slows the cooking. Giving each piece space in the basket lets the hot air reach every side, which is the key to an even, crunchy coating.
Ingredients for Air Fryer Buttermilk Chicken
- 4 bone in chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray
How to Make Air Fryer Buttermilk Chicken
1. Soak the chicken.
Place the thighs and drumsticks in a bowl, cover them with the buttermilk, and refrigerate for at least 30 minutes.
2. Mix the coating.
In a second bowl, stir together the flour, paprika, garlic powder, onion powder, salt, and pepper.
3. Coat the chicken.
Lift each piece out of the buttermilk and let the excess drip off. Press it into the flour mixture until it is coated all over, then place it on a rack.
4. Preheat and spray.
Preheat the air fryer to 380 degrees F. Spray the coated chicken lightly all over with cooking spray so no dry flour shows.
5. Cook the thighs.
Place the four thighs in the basket with space between them. Cook for about 24 minutes, flipping them halfway through and spraying the second side lightly, until the crust is golden and a thermometer reads 165 degrees F.
6. Cook the drumsticks.
Move the thighs to a rack and repeat with the drumsticks. Rest the chicken for a few minutes before serving.
How to Serve Air Fryer Buttermilk Chicken
This chicken goes with classic Southern sides. Try a square of cornbread with creamed corn, a scoop of creamy southern mashed potatoes, or whatever vegetable is in season. If you like a crunchier bite, compare it with our golden crispy air fryer fried chicken, and for a quicker meal try the air fryer buttermilk chicken tenders.
How to Store and Reheat Air Fryer Buttermilk Chicken
Refrigerate leftovers within two hours in an airtight container and use them within three to four days. Reheat in the air fryer until the chicken is hot through to the center, since the crust crisps back up better there than in a microwave. Throw away any chicken that sat out at room temperature for longer than two hours.
Tips and Variations for Air Fryer Buttermilk Chicken
Do not crowd the basket, or the pieces steam instead of crisping. Check the thickest part of each piece with a thermometer, since larger pieces take longer. Dark meat is safe at 165 degrees F, though many cooks like it a little higher for a softer texture. For a spicier version, add a pinch of cayenne to the flour, and serve with hot honey if you like sweet heat.
Color is not a reliable sign of doneness, so use a thermometer. The guide from the FDA explains safe internal temperatures, marinating in the refrigerator, and chilling leftovers.
Frequently Asked Questions About Air Fryer Buttermilk Chicken
How long should I soak air fryer buttermilk chicken?
At least 30 minutes in the refrigerator. A longer soak makes the meat more tender and flavorful, and you can leave it for a few hours if you plan ahead.
Do I need to flip the chicken?
Yes. Flip halfway through so both sides brown, and spray the second side lightly if you see dry flour.
Can I use boneless chicken for air fryer buttermilk chicken?
Yes, but boneless pieces cook faster. Start checking early and cook until the thermometer reads 165 degrees F.
Why is my coating not crispy?
Crowding the basket or skipping the oil spray is the usual cause. Leave space between the pieces and mist any white spots of flour.
Can I use a milk and lemon juice substitute for buttermilk?
Yes. Stir a little lemon juice into regular milk and let it sit for a few minutes before using it in place of buttermilk.
Air Fryer Buttermilk Chicken Thighs and Drumsticks
Ingredients
Main Ingredients
- 4 bone in chicken thighs
- 4 chicken drumsticks
- 1 cup buttermilk for soaking
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- cooking spray for coating
Instructions
Cooking
- Soak the chicken in the buttermilk in the refrigerator for at least 30 minutes.
- Stir the flour, paprika, garlic powder, onion powder, salt, and pepper together.
- Lift each piece from the buttermilk, let the excess drip off, and press into the flour mixture. Set on a rack.
- Preheat the air fryer to 380 degrees F and spray the coated chicken lightly all over.
- Cook the thighs in a single layer for about 24 minutes, flipping halfway and spraying the second side, until golden and 165 degrees F.
- Cook the drumsticks the same way in a second batch. Rest a few minutes before serving.
