Air Fryer Fried Chicken
Crispy, golden chicken made in an air fryer for a healthier, mess-free alternative to deep frying.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the air fryer at 350°F for 5-8 minutes.