Air Fryer Fried Chicken Recipe

I’m sharing my golden, crispy Fried Chicken In An Air Fryer ready in about an hour. I soak chicken pieces in buttermilk with a splash of hot sauce, then coat in flour seasoned with paprika, garlic powder and cayenne. Wonder how I get that crackling crust?

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Golden, crispy Air Fryer Fried Chicken that’s ready in about an hour? Yes please.

I learned to brine 3 pounds chicken pieces in 2 cups buttermilk with a splash of 1 tablespoon hot sauce and 1 teaspoon kosher salt for marinade, it makes the meat juicy and gives the crust something to cling to. Then I toss the pieces in a mix of 2 cups all purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 2 teaspoons garlic powder and 2 teaspoons onion powder for big flavor and extra crunch.

A light spritz of 2 to 3 tablespoons neutral oil before cooking seals it into a golden shell. I’ve tried this in a Ninja and in a convection oven and honestly it rivals any Frying Chicken In Air Fryer tricks I’ve seen.

On Fork to Spoon I share these hacks so you can get the Best Air Fryer Chicken without the fuss, and still feel like you nailed southern fried chicken at home.

Why I Like this Recipe

1. I love how the crust gets insanely crispy while the meat stays juicy, thanks to the cornstarch and baking powder combo.
2. I like that the buttermilk soak actually tenderizes the chicken and gives it a little tang, so it never tastes dry or boring.
3. I like how hands-off it is once it’s in the air fryer, you can do other stuff while it cooks but still get that fried taste.
4. I like all the small hacks that actually matter, like using room temp chicken, not crowding the basket, and a light spritz of oil so the crust browns perfect.

Ingredients

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chicken: high protein, iron rich, little fiber, makes dish savory and filling
buttermilk: tenderizes, slight tang, calcium rich, probiotic and adds mild sourness
all purpose flour: mainly carbs, helps crisp coating, not much protein or fiber
cornstarch: pure starch, lightens crust, adds crisp without extra fat
eggs: extra protein and binding, makes breading stick, richer mouthfeel
paprika garlic onion powders: flavor not nutrition, add smoky sweet heat depending on type
oil or spray: helps browning, small calories, choose healthier oils like avocado
salt pepper: essential for flavor, no calories, enhances other tastes
baking powder: makes crust airy, small sodium, not a flavor source

Ingredient Quantities

- 3 pounds chicken pieces bone in skin on (about 6 to 8 pcs)

- 2 cups buttermilk room temp

- 1 tablespoon hot sauce optional

- 1 teaspoon kosher salt for marinade

- 1/2 teaspoon black pepper for marinade

- 2 cups all purpose flour

- 1/2 cup cornstarch

- 1 tablespoon paprika

- 2 teaspoons garlic powder

- 2 teaspoons onion powder

- 2 teaspoons kosher salt for flour

- 1 teaspoon black pepper for flour

- 1 teaspoon cayenne pepper optional

- 1 teaspoon baking powder

- 2 large eggs optional for double dip

- 2 to 3 tablespoons neutral oil like canola or avocado or non stick spray for spritzing

How to Make this

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1. Combine 2 cups room temp buttermilk, 1 tablespoon hot sauce if using, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl; add the 3 pounds bone in skin on chicken, cover and marinate in the fridge at least 30 minutes and up to overnight (30 to 60 min gets you good flavor and still fits the one hour plan).

2. In a large shallow dish mix 2 cups all purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon baking powder and 1 teaspoon cayenne if you want heat.

3. Optional double dip: beat 2 large eggs in a bowl. This makes a thicker crust, but you can skip the eggs and go straight from buttermilk to flour if you prefer lighter coating.

4. Remove chicken from the buttermilk, let excess drip off and pat lightly with a paper towel only if dripping heavily. Dredge each piece in the flour mix, press to coat, then if double dipping dip into the beaten eggs and return to the flour for a second coat. Make sure each piece is well coated and shake off any loose flour.

5. Preheat your air fryer to 380 F for 3 to 5 minutes. Arrange chicken in a single layer in the basket skin side up, do not overcrowd; work in batches if needed so pieces do not touch.

6. Lightly spray or brush the coated chicken with 2 to 3 tablespoons neutral oil (canola or avocado) so the crust browns. A light misting is better than soaking.

7. Air fry at 380 F for about 25 to 30 minutes for mixed bone in pieces, flipping once halfway through and spritzing lightly with oil after the flip. Smaller pieces may need less time, bigger pieces more. Cook until the internal temperature reaches 165 F (use an instant read thermometer), dark meat can be checked for doneness up to 175 F if you like it very tender.

8. If you see pieces browning too fast on the outside before the inside is done lower temp to 360 F and finish cooking for another 5 to 10 minutes. This keeps the crust from burning while the inside cooks through.

9. Let chicken rest on a wire rack for 5 minutes after cooking so juices redistribute and the crust firms up, then serve hot.

10. Hacks and quick tips: use room temp chicken for even cooking, baking powder plus cornstarch gives extra crunch, don’t skip the spritz of oil or the crust won’t brown as well, and always avoid crowding the basket or you’ll get soggy spots.

Equipment Needed

1. Large mixing bowl with lid or plastic wrap (fits 3 lb chicken, for buttermilk marinade)
2. Measuring cups and spoons (2 cup, 1/2 cup, tbsp, tsp)
3. Whisk or fork (to mix marinade and beat eggs)
4. Large shallow dish or rimmed baking sheet (for the flour/cornstarch dredge)
5. Small bowl (optional, for beaten eggs if double dipping)
6. Tongs (to handle and flip coated chicken without tearing the crust)
7. Paper towels (to dab excess buttermilk if needed)
8. Air fryer with basket (preheat to 380 F; dont overcrowd the basket)
9. Oil mister or pastry brush plus neutral oil (canola or avocado, 2 to 3 tbsp, light misting or brushing to brown crust)
10. Instant read thermometer (confirm safe internal temp 165 F; dark meat can be checked up to 175 F)
11. Wire cooling rack set over a rimmed baking sheet (rest chicken 5 minutes so juices redistribute and crust firms)
12. Kitchen timer and oven mitts (timer for cook times, mitts for handling hot basket)

FAQ

Q: How long should I marinate the chicken in the buttermilk?

A: Aim for at least 2 hours, overnight is best for flavor and tenderness (up to 24 hours). Keep it refrigerated. If you’re short on time, even 30 minutes helps but won’t be as juicy.

Q: Do I need to do the egg double dip or can I skip it?

A: You can skip the eggs, the combo of flour, cornstarch and baking powder gives great crisp without eggs. If you want an extra thick crust, dip in beaten eggs then back in the flour for a double coat. Eggs just help the flour stick better, but they arent required.

Q: What temp and time do I cook in the air fryer, and do I flip the pieces?

A: Preheat to 375 degrees F. Cook bone in, skin on pieces about 18 to 25 minutes depending on size, flip once halfway through. Dont overcrowd the basket, leave space so air can circulate. If you want extra crisp, bump to 400 for the last 2 to 3 minutes.

Q: How do I make the crust extra crispy without deep frying?

A: Use the cornstarch plus flour mix and include the baking powder, that lightens and crisps the coating. Spray or brush a thin coat of neutral oil on the chicken before cooking, and spritz again halfway through. The little oil and hot circulating air are the trick.

Q: Can I cook this from frozen?

A: It’s possible, but not ideal. Thaw in the fridge overnight for best results. If you must cook from frozen, increase time, check internal temp often, and expect a longer cook and less even crust. Always ensure the thickest part hits 165 degrees F.

Q: How do I store and reheat leftovers so they stay crispy?

A: Refrigerate in an airtight container up to 3 to 4 days. Reheat in the air fryer at 350 degrees F for 5 to 8 minutes until 165 degrees F, flipping once. The oven works too at 375 degrees for 10 to 15 minutes, but the air fryer crisps faster.

Air Fryer Fried Chicken Recipe Substitutions and Variations

Buttermilk: plain yogurt thinned with milk (about 1 cup yogurt + 3 to 4 tbsp milk), or 1 cup milk + 1 tbsp lemon juice or white vinegar let sit 5 minutes; kefir works too — same tang, just thinner.
All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser crust, or use a 1:1 gluten free flour blend (make sure it contains a binder like xanthan); if you use self rising flour, reduce or omit the extra baking powder and salt.
Cornstarch: potato starch or arrowroot 1:1 give almost identical crisp, rice flour can work but may be a bit grainy.
Neutral oil / non stick spray: use avocado, grapeseed or light olive oil; for more flavor try melted butter but watch it browns faster.
Eggs (for double dip): 1 egg = about 3 tbsp aquafaba, or use 1/4 cup plain yogurt or thinned mayo (1 tbsp mayo + 1 tbsp milk) as a binder; commercial egg replacer powders also work.

Pro Tips

– Let the chicken sit at room temp about 20 to 30 minutes before cooking, it really evens out the cooking so you dont end up with burnt skin and raw near the bone. If you plan to marinate overnight, cut the salt in the marinade by about half so it wont become too salty.

– After you dredge, let the pieces rest on a rack for 10 to 15 minutes, even stick them briefly in the fridge if you have time. That little pause helps the coating set so it wont flake off in the air fryer.

– Use a light mist or brush of a high smoke point oil, dont soak the crust. Cornstarch plus a little baking powder gives great crunch, but dont overdo the baking powder or youll taste it. If the outside is darkening too fast lower the temp and finish longer, check with an instant read thermometer at the thickest part near the bone.

– Work in single layers and avoid crowding, and flip once about halfway, then let the chicken rest on a wire rack for 5 minutes before serving. Resting firms the crust and keeps the meat juicier, trust me it matters.

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

520

kcal

Equipment: 1. Large mixing bowl with lid or plastic wrap (fits 3 lb chicken, for buttermilk marinade)
2. Measuring cups and spoons (2 cup, 1/2 cup, tbsp, tsp)
3. Whisk or fork (to mix marinade and beat eggs)
4. Large shallow dish or rimmed baking sheet (for the flour/cornstarch dredge)
5. Small bowl (optional, for beaten eggs if double dipping)
6. Tongs (to handle and flip coated chicken without tearing the crust)
7. Paper towels (to dab excess buttermilk if needed)
8. Air fryer with basket (preheat to 380 F; dont overcrowd the basket)
9. Oil mister or pastry brush plus neutral oil (canola or avocado, 2 to 3 tbsp, light misting or brushing to brown crust)
10. Instant read thermometer (confirm safe internal temp 165 F; dark meat can be checked up to 175 F)
11. Wire cooling rack set over a rimmed baking sheet (rest chicken 5 minutes so juices redistribute and crust firms)
12. Kitchen timer and oven mitts (timer for cook times, mitts for handling hot basket)

Ingredients

3 pounds chicken pieces bone in skin on (about 6 to 8 pcs)
2 cups buttermilk room temp
1 tablespoon hot sauce optional
1 teaspoon kosher salt for marinade
1/2 teaspoon black pepper for marinade
2 cups all purpose flour
1/2 cup cornstarch
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt for flour
1 teaspoon black pepper for flour
1 teaspoon cayenne pepper optional
1 teaspoon baking powder
2 large eggs optional for double dip
2 to 3 tablespoons neutral oil like canola or avocado or non stick spray for spritzing

Directions

Combine 2 cups room temp buttermilk, 1 tablespoon hot sauce if using, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl; add the 3 pounds bone in skin on chicken, cover and marinate in the fridge at least 30 minutes and up to overnight (30 to 60 min gets you good flavor and still fits the one hour plan).
In a large shallow dish mix 2 cups all purpose flour, 1/2 cup cornstarch, 1 tablespoon paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon baking powder and 1 teaspoon cayenne if you want heat.
Optional double dip: beat 2 large eggs in a bowl. This makes a thicker crust, but you can skip the eggs and go straight from buttermilk to flour if you prefer lighter coating.
Remove chicken from the buttermilk, let excess drip off and pat lightly with a paper towel only if dripping heavily. Dredge each piece in the flour mix, press to coat, then if double dipping dip into the beaten eggs and return to the flour for a second coat. Make sure each piece is well coated and shake off any loose flour.
Preheat your air fryer to 380 F for 3 to 5 minutes. Arrange chicken in a single layer in the basket skin side up, do not overcrowd; work in batches if needed so pieces do not touch.
Lightly spray or brush the coated chicken with 2 to 3 tablespoons neutral oil (canola or avocado) so the crust browns. A light misting is better than soaking.
Air fry at 380 F for about 25 to 30 minutes for mixed bone in pieces, flipping once halfway through and spritzing lightly with oil after the flip. Smaller pieces may need less time, bigger pieces more. Cook until the internal temperature reaches 165 F (use an instant read thermometer), dark meat can be checked for doneness up to 175 F if you like it very tender.
If you see pieces browning too fast on the outside before the inside is done lower temp to 360 F and finish cooking for another 5 to 10 minutes. This keeps the crust from burning while the inside cooks through.
Let chicken rest on a wire rack for 5 minutes after cooking so juices redistribute and the crust firms up, then serve hot.
Hacks and quick tips: use room temp chicken for even cooking, baking powder plus cornstarch gives extra crunch, don’t skip the spritz of oil or the crust won’t brown as well, and always avoid crowding the basket or you’ll get soggy spots.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.