Golden Crispy Air Fryer Fried Chicken
Buttermilk marinated chicken pieces coated in seasoned flour and air fried until golden and crunchy.
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.
Notes
Do not overcrowd the basket so the air can circulate. Do not leave cooked chicken out for more than 2 hours. Freezing fried chicken tends to make the coating soggy. Nutrition is an estimate.