Air Fryer Fried Chicken: The Ultimate Crispy, Juicy, Healthier Comfort Food Guide
This air fryer fried chicken is crispy on the outside, juicy on the inside, and full of classic fried chicken flavor—without deep frying. Marinating the chicken in buttermilk keeps it tender, while a seasoned flour coating creates that perfect crunchy crust.
Ingredients
Chicken
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1 whole chicken, cut up
or -
An assortment of chicken thighs and drumsticks
Buttermilk Marinade
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2 cups buttermilk
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2 teaspoons salt
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1 teaspoon black pepper
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2–3 tablespoons Buffalo hot sauce (optional)
Flour (Dredging) Mixture
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2 cups all-purpose flour
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½ cup cornstarch
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1 tablespoon salt
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1 tablespoon paprika
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1 teaspoon onion powder
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1 teaspoon dried basil
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1 teaspoon white pepper
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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 teaspoon cayenne pepper
Instructions
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In a large bowl, mix the buttermilk, salt, black pepper, and Buffalo hot sauce (if using).
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Add the chicken pieces and mix until fully coated.
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Cover with plastic wrap and refrigerate for 3–4 hours.
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Spray the air fryer basket lightly with olive oil.
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In a large zip-top bag, combine all flour mixture ingredients and shake to mix well.
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Remove chicken from the marinade, letting excess drip off.
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Place chicken pieces into the bag and shake until well coated.
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Arrange chicken in the air fryer basket in a single layer. Do not overcrowd.
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Spray the chicken lightly with olive oil.
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Air fry at 390°F (200°C) for 25 minutes, flipping halfway and spraying again with olive oil.
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Check that the internal temperature reaches 165°F (74°C).
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Plate, serve, and enjoy!
Notes
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Marinate longer for more flavor: Overnight works great if you have time.
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Cornstarch is key: It helps make the coating extra crispy.
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Don’t overcrowd: Cook in batches for even cooking.
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Use a thermometer: This ensures juicy, safely cooked chicken.