Air Fryer Fried Chicken is a simple way to get crispy, golden chicken without deep frying. You still get the crunchy outside and juicy inside, but with less oil and no mess. It’s an easy recipe that uses basic ingredients and turns out great every time using your air fryer.
Why We Love This Air Fryer Fried Chicken Recipe
You’ll love this Air Fryer Fried Chicken for so many reasons. First, it brings together the best of both worlds—crispy fried texture and healthy cooking. No more standing over hot oil or dealing with leftover grease. You’re saving time, calories, and cleanup effort all at once.
Second, it’s incredibly flavorful. Thanks to the brine loaded with spices and buttermilk, every bite is juicy, savory, and seasoned from the inside out. You won’t find bland or dry chicken here. And the coating? It’s crackly, light, and perfectly golden after a quick air fryer transformation.
Lastly, this recipe is flexible. Use any chicken pieces you like—breasts, thighs, or wings—and it’ll still work beautifully. If you’re feeding a crowd, just batch-cook the chicken in your air fryer. You’ll get consistently crispy results without the mess or hassle of a deep fryer.
Ingredients for Air Fryer Fried Chicken
Making the best air fryer fried chicken starts with a good balance of spice, texture, and moisture. The ingredients below are simple, but when used together, they create an unbeatable result. You probably already have most of these in your pantry.
Chicken
- 3 lbs chicken (about 10 pieces; any cut works)
Brine
- 2 tsp smoked paprika
- 1/2 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1 tsp cayenne pepper
- 1 Tbsp salt
- 1 cup buttermilk (or DIY: 1 cup milk + 1 Tbsp vinegar)
- 1 egg, beaten
Breading
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 tsp baking powder
- 1 tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 oz cooking spray or oil in a spray bottle
How to Make Air Fryer Fried Chicken Directions
You’ll begin by preparing a flavorful brine to soak the chicken. This not only infuses the meat with spices but also helps keep it juicy during the cooking process. While the brine works its magic, you’ll mix up a seasoned flour coating that ensures each piece gets a crispy shell in the air fryer.
Start by combining all the brine ingredients—smoked paprika, black pepper, garlic powder, onion powder, oregano, cayenne pepper, salt, buttermilk, and a beaten egg—in a large bowl. Stir until well mixed. Add your chicken pieces to the bowl, tossing gently to coat each one evenly. Cover the surface with plastic wrap and refrigerate for at least 30 minutes. If time allows, let it brine for up to 2 hours for deeper flavor.
While the chicken brines, prepare the breading. In a separate bowl, whisk together the flour, cornstarch, baking powder, salt, garlic powder, and onion powder. This dry mix is what gives the chicken its crispy finish.
Once your chicken is done brining, preheat your air fryer to 300°F. Remove each piece from the brine, letting the excess drip off, and dredge it in the flour mixture. Press gently to ensure the coating sticks, then set each piece aside on a rack or tray.
Spray the air fryer basket with cooking oil to prevent sticking and promote even browning. Arrange the chicken in a single layer—don’t overcrowd the basket—and spray the tops with oil until fully coated.
Cook at 300°F for 20 minutes. After the first cook, flip each piece carefully, taking care not to break the crispy crust. Spray the top side again with oil.
Increase the temperature to 400°F and cook for another 15 to 20 minutes. Check for doneness by inserting a thermometer into the thickest part of the meat (avoid the bone). You want it to read at least 160°F. The chicken will continue to cook slightly as it rests, reaching the safe temperature of 165°F.
The end result is crisp, golden chicken with a juicy, flavorful inside—no messy oil, no greasy fingers, just pure comfort food done right.
How to Serve Air Fryer Fried Chicken
You can serve your air fryer fried chicken in a variety of ways, depending on the occasion or mood. It stands perfectly on its own, especially when paired with classic sides like mashed potatoes, coleslaw, roasted veggies, or cornbread. The crispy crust holds up beautifully, even as the chicken cools slightly, making it a great choice for picnics or casual lunches.
For a more elevated meal, plate your chicken with creamy macaroni and steamed green beans. You can also turn it into a fried chicken sandwich using soft buns, a crisp lettuce leaf, and your favorite sauce. Want something light? Toss it over a fresh garden salad with a tangy vinaigrette for a mix of textures and flavors.
No matter how you choose to serve it, the chicken’s bold seasoning and crispy finish make it the star of the table. Keep it simple or dress it up—it never disappoints.
Expert Tips: Air Fryer Fried Chicken
Let it Brine: Don’t rush the brining step. Even 30 minutes makes a difference, but a 2-hour soak will deeply flavor your chicken and keep it juicy.
Use Cornstarch: The mix of flour and cornstarch creates a lighter, crunchier texture compared to flour alone. It’s a little trick that goes a long way.
Avoid Overcrowding: Give each piece space in the air fryer. If needed, cook in batches. Overlapping will lead to soggy spots instead of crisp skin.
Flip with Care: Use tongs or a spatula to flip gently. You’ve worked hard on that crust—don’t let it break apart.
Spray Generously: Don’t skimp on the oil spray. Even though it’s an air fryer, some oil is needed for that golden, crunchy finish.
Check the Temp: A food thermometer is your best friend. Aim for 160°F before resting. The internal temp will rise to a safe 165°F while sitting.
Rest Before Serving: Let the chicken sit for 5 minutes after cooking. This allows the juices to redistribute and the crust to set fully.
How to Store Air Fryer Fried Chicken
To store leftover air fryer fried chicken, let it cool completely first. Place the pieces in an airtight container or wrap them tightly with foil. Keep them in the refrigerator for up to 4 days.
When you’re ready to eat, don’t just microwave it. To restore crispiness, reheat in the air fryer at 350°F for 5–8 minutes, or in the oven at 375°F for 10–12 minutes. Avoid wrapping in foil when reheating—it traps moisture and softens the crust.
If you want to freeze it, store the chicken in freezer-safe bags or containers for up to 3 months. Reheat straight from frozen in the air fryer or oven for best results.
Variation of Air Fryer Fried Chicken
This recipe is super adaptable. Once you have the basic technique down, feel free to change the flavors to suit your style.
- Spicy Kick: Add extra cayenne or a splash of hot sauce to the brine for more heat.
- Herb Crusted: Mix in dried basil, rosemary, or thyme to the breading for a fresh herbaceous twist.
- Lemon-Pepper: Skip the paprika and use lemon zest and ground pepper in both the brine and flour mix for a zesty flavor profile.
- Coconut Crust: Replace half the flour with shredded unsweetened coconut for a slightly sweet, nutty flavor.
- Gluten-Free: Use a gluten-free flour blend and certified gluten-free cornstarch to make the recipe suitable for those avoiding gluten.
- Buttermilk-Free: No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
With each variation, the technique stays the same—you just adjust the flavors to fit your taste.
FAQ about Air Fryer Fried Chicken
Can I use boneless chicken for this recipe?
Yes, you can use boneless thighs or breasts. Just reduce the cooking time slightly and keep a close eye on the internal temperature.
What if I don’t have buttermilk?
No problem. Just mix 1 cup of regular milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5–10 minutes to curdle before using.
Why is my chicken not crispy enough?
Make sure you’re not overcrowding the air fryer. Spray enough oil over the top of the chicken and use the correct cooking temperatures for that crisp finish.
Do I need to flip the chicken while cooking?
Yes, flipping helps both sides crisp up evenly. Be gentle to avoid breaking the crust.
How do I know when my chicken is done?
Use a food thermometer to check that the internal temperature hits 160°F. After resting, it should rise to 165°F for safe eating.
Can I use pre-seasoned chicken?
It’s best to use fresh, unseasoned chicken so you can control the flavor. But if you’re short on time, pre-seasoned can work with slight adjustments to the brine.
Is air fryer fried chicken healthier?
Absolutely. It uses significantly less oil compared to traditional deep-frying, making it a lighter option with the same crunch.
Air Fryer Fried Chicken
Ingredients
- 3 lbs chicken (about 10 pieces; any cut works)
- 2 teaspoons smoked paprika
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons oregano
- 1 teaspoon cayenne pepper
- 1 tablespoon salt
- 1 cup buttermilk (or DIY: 1 cup milk + 1 Tbsp vinegar)
- 1 large egg (beaten)
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 oz cooking spray or oil (in a spray bottle)
Instructions
- Prepare the brine by combining smoked paprika, black pepper, garlic powder, onion powder, oregano, cayenne pepper, salt, buttermilk, and beaten egg in a large bowl. Mix well.
- Add chicken pieces to the bowl, tossing to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, up to 2 hours.
- In a separate bowl, whisk together flour, cornstarch, baking powder, salt, garlic powder, and onion powder for the breading.
- Preheat your air fryer to 300°F (150°C).
- Remove chicken from the brine, letting excess drip off, then dredge in the flour mixture, ensuring it sticks well.
- Spray the air fryer basket with cooking oil. Arrange chicken in a single layer, not overcrowding, and spray tops with oil.
- Cook at 300°F for 20 minutes. Flip chicken carefully and spray the other side with oil.
- Increase temperature to 400°F (200°C) and cook for an additional 15-20 minutes, checking doneness (should be at least 160°F).
- Let the chicken rest for 5 minutes before serving.
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