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Ultimate Crispy Buttermilk Air Fryer Fried Chicken

Four golden-brown, crispy pieces of air fryer fried chicken resting on a white plate, beautifully lit by sunlight.
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Make Southern-style fried chicken with incredible crunch using your air fryer. This recipe uses a buttermilk soak and a seasoned coating to achieve juicy meat and crispy skin with significantly less oil.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • Cooking spray (avocado or canola oil)

Instructions

  1. Place the chicken pieces in a bowl. Pour the buttermilk over the chicken, ensuring all pieces are coated. Add 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and cayenne pepper to the buttermilk. Mix well. Cover and refrigerate for at least 2 hours, or up to 8 hours.
  2. In a shallow dish, whisk together the flour, cornstarch, baking powder, 1/2 teaspoon salt, 1/2 teaspoon pepper, onion powder, and dried thyme. This is your dry dredge mix.
  3. Remove chicken from the buttermilk mixture, letting excess drip off, but do not wipe it dry. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick crust.
  4. Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray.
  5. Place the coated chicken pieces in a single layer in the air fryer basket. Do not overcrowd the basket; work in batches if necessary.
  6. Lightly spray the tops of the chicken pieces with cooking spray. This helps achieve the golden, crispy finish.
  7. Air fry for 18 to 22 minutes, flipping the chicken halfway through the cooking time (around the 10-minute mark).
  8. After flipping, spray the second side lightly with cooking spray. Continue cooking until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crispy.
  9. Remove the chicken and let it rest for 5 minutes before serving.

Notes

  • For extra crispy skin, after the initial 10 minutes of cooking, increase the air fryer temperature to 400°F (200°C) for the final 5-8 minutes.
  • If using chicken breasts, pound them to an even thickness (about 3/4 inch) to ensure even cooking in the air fryer. Adjust cook time down by 3-5 minutes.
  • This recipe works well for chicken tenders or wings; adjust cook time based on the size of the cut.

Nutrition

Find it online: https://completelyyummy.com/air-fryer-fried-chicken/