Air Fryer Fried Chicken: Crispy and Juicy Delight
Achieve perfectly crispy and juicy fried chicken using your air fryer with this straightforward recipe, minimizing oil for a healthier yet delicious meal.
Equipment
- large bowl
- plastic wrap
- air fryer
- Large Ziploc bag
- meat thermometer
Ingredients
Chicken
- Cut up chicken, chicken thighs, or chicken drumsticks
Buttermilk Marinade
- 2 cups buttermilk
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2-3 tablespoons Buffalo Hot Sauce (optional)
Flour (Dredging) Mixture
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 teaspoon onion powder
- 1 teaspoon dried basil
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon cayenne pepper
- Olive oil spray for basket and chicken coating
Instructions
- Combine buttermilk, salt, black pepper, and optional hot sauce in a large bowl. Add chicken pieces and mix well.
- Cover the bowl and refrigerate for 3 to 4 hours to marinate the chicken.
- Spray the air fryer basket with olive oil spray to prevent sticking.
- In a large Ziploc bag, combine flour, cornstarch, and all spices. Seal and shake to mix thoroughly.
- Remove chicken from the buttermilk mixture, shake off excess liquid, and place pieces into the flour bag to coat evenly.
- Transfer coated chicken to the air fryer basket, ensuring pieces do not touch or crowd each other.
- Spray the chicken pieces with olive oil spray for browning and crispiness.
- Set the air fryer to 390°F and cook for 25 minutes, flipping halfway through. Spray with olive oil again during cooking if needed.
- Verify the chicken is cooked through by checking the internal temperature; it must reach 165°F.
- Plate the crispy air fryer fried chicken and serve immediately.
Notes
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safety. Drain excess buttermilk before dredging to prevent clumping and pat the flour mixture firmly onto the chicken for full coverage. Avoid overcrowding the air fryer basket, as touching pieces can cause the coating to fall off. Olive oil spray is crucial for achieving a golden-brown, non-dry finish.
- Cornstarch is recommended in the dredge for maximum crispiness. If the chicken isn't browning sufficiently, apply additional olive oil spray during the cooking process.
Notes
Use a meat thermometer to verify the chicken is cooked through (165°F). Drain excess buttermilk from chicken before dredging to prevent batter clumps. Pat down the flour mixture with hands to ensure full coverage on the chicken. Do not overcrowd the basket; touching pieces cause batter to fall off. Olive oil spray is essential for the coating to brown properly and prevent the chicken from becoming dry or white. Cornstarch is recommended in the dredge to achieve a crispy texture. If browning is insufficient, apply additional olive oil spray during cooking.