This air fryer fried chicken has a crisp, craggy crust and juicy meat, without a pot of hot oil on the stove. The chicken soaks in buttermilk, gets a seasoned flour coating, and cooks in the basket until it is deep golden. You get the classic crunch of fried chicken with a lot less mess.
The recipe uses only a handful of pantry ingredients: buttermilk, flour, and four everyday spices. It is simple enough for a weeknight, but it tastes like something you would find at a Sunday table. Once you try it, the air fryer might become your favorite way to make fried chicken.
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Why This Works
Buttermilk is the key to tender chicken. Its mild acidity softens the meat, and its thick texture helps the flour coating grab on and form a crust. Even a short soak of 30 minutes makes a noticeable difference, and a longer soak adds more flavor.
Dredging the chicken twice gives the crust its crunchy, uneven texture. Dip each piece in the flour, then back into the buttermilk, then into the flour again, pressing firmly each time. The rough edges brown and crisp in the hot air, which is exactly what you want from fried chicken.
A light coat of oil spray on the finished coating is the final piece. The flour needs a little fat to brown, so do not skip it.
Ingredients
- 4 bone-in, skin-on chicken pieces, about 2 1/2 pounds total (thighs and drumsticks work best)
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cooking spray or oil, for the basket and the chicken
How to Make Air Fryer Fried Chicken
1. Marinate the chicken.
Place the chicken in a bowl or zip-top bag and pour the buttermilk over it. Turn the pieces to coat, then refrigerate for at least 30 minutes. If you have more time, a few hours works even better.
2. Preheat and mix the coating.
Heat the air fryer to 375 degrees F. In a shallow bowl, whisk together the flour, garlic powder, onion powder, paprika, salt, and pepper.
3. Dredge the chicken.
Lift each piece out of the buttermilk and let the extra drip off. Press it into the flour mixture, dip it briefly back into the buttermilk, and coat it in flour a second time. Shake off the loose flour.
4. Load the basket.
Spray the basket with cooking spray. Arrange the chicken in a single layer with space around each piece, then spray the tops lightly with oil.
5. Cook and turn.
Air fry for 25 to 30 minutes, turning the chicken halfway through, until the crust is golden and crisp. Spray any dry floury spots when you turn the pieces.
6. Check the temperature and rest.
Chicken is safe at 165 degrees F in the thickest part, away from the bone. Dark meat is more tender if you take it closer to 175 degrees F. Rest the chicken for 5 minutes before serving so the crust sets.
How to Serve
Fried chicken calls for classic comfort sides. A creamy bowl of easy homemade mac and cheese is a natural partner, and cowboy baked beans add a sweet, smoky contrast. For something crisp and cool, serve a scoop of creamy coleslaw. Warm jalapeno cornbread rounds out the plate.
The leftovers make a great cold lunch, or you can chop the meat for sandwiches and salads.
How to Store and Reheat
Do not leave fried chicken out for more than two hours. Refrigerate leftovers in an airtight container and reheat them in the air fryer at 350 degrees F until hot and crisp again, checking that the center reaches 165 degrees F. The microwave makes the crust soft, so avoid it if you can.
Freezing fried food tends to make the coating soggy, so it is better to cook only what you plan to eat in a few days.
Tips and Variations
Do not crowd the basket. Hot air has to circulate around every piece to crisp the crust, so cook in two batches if needed and keep the first batch warm in a low oven. The Michigan State University Extension leftovers guide is a helpful reminder to chill cooked food promptly.
If you use chicken breasts, cut each one in half so the pieces are closer in thickness to thighs, and start checking the temperature earlier. Bone-in thighs and drumsticks give the juiciest results and brown more evenly than breast meat.
For more flavor, add a teaspoon of cayenne or a spoonful of hot sauce to the buttermilk, or stir a little dried thyme into the flour. A longer soak in the refrigerator makes the chicken even more tender.
FAQ
Can I use something other than buttermilk?
Yes. Plain yogurt thinned with a little milk, or milk mixed with a spoonful of lemon juice, works in a pinch. Buttermilk still gives the best flavor and the thickest coating.
Why is my coating pale or floury?
Dry flour spots are the usual cause. Spray the tops of the chicken with oil before cooking and again when you turn it, so the flour has enough fat to brown.
How long does air fryer fried chicken take?
Bone-in pieces usually take 25 to 30 minutes at 375 degrees F, depending on size and your air fryer. Check the temperature rather than relying only on the clock.
Can I make this with boneless chicken?
You can. Boneless pieces cook faster, often in 12 to 20 minutes, so start checking the temperature early. Bone-in chicken has more flavor and stays juicier.
Do I need to flip the chicken?
Turning the pieces halfway through helps both sides brown evenly. Use tongs and handle the chicken gently so the coating does not tear.
Golden Crispy Air Fryer Fried Chicken
Ingredients
Main Ingredients
- 4 bone-in skin-on chicken pieces about 2 1/2 pounds, thighs and drumsticks work best
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- cooking spray or oil for the basket and the chicken
Instructions
Cooking
- Marinate the chicken in the buttermilk in the refrigerator for at least 30 minutes.
- Heat the air fryer to 375 degrees F. Whisk the flour, garlic powder, onion powder, paprika, salt, and pepper together in a shallow bowl.
- Lift each piece from the buttermilk and let the excess drip off. Coat it in flour, dip it back in the buttermilk, then coat it in flour again.
- Spray the basket, arrange the chicken in a single layer, and spray the tops lightly with oil.
- Air fry for 25 to 30 minutes, turning halfway through, until golden and crisp.
- Check that the thickest part reaches at least 165 degrees F, or about 175 degrees F for more tender dark meat. Rest for 5 minutes before serving.
