This Air Fryer Fried Chicken is golden brown, juicy, and full of flavor. It’s one recipe you have to try in your Air Fryer.
This post may contain affiliate links, please read my full disclosure here.
Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
You can find important tips/tricks in the
blog post.
This recipe has over 150 5-star reviews! Check out our comments to discover why readers love this fried chicken made in the air fryer.
If you’re living in the South, then knowing how to make fried chicken is a must. I tried for the longest to avoid posting a fried chicken recipe on the blog because, in all honesty, I didn't tend to get excited about fried chicken.
Until now. For years, when my Southern husband requested fried chicken, I’d just shrug and make him these air fried chicken wings covered in an Asian sauce instead.
But one day, I went ahead and made a traditional Southern fried chicken recipe right in my Air Fryer. It was phenomenal. I had to apologize for taking so long to make it and I had to apologize for hating on fried chicken all these years. Now it’s a part of our monthly meal rotation.
I like to cut a whole chicken up into separate portions, it's economical and nothing goes to waste. I can make air fryer fried chicken thighs, air fryer fried chicken drumsticks, and also use the breast meat and wings too.
For the juiciest chicken, I like to marinade my Air Fryer Fried Chicken in buttermilk, which tenderizes the chicken and also adds a great tangy flavor.
Ingredients
- Whole chicken cut into separate pieces (breast, thigh, wing, and leg)
- Hot sauce - I use Texas Pete.
- Buttermilk
- All-Purpose Flour
- Seasoning salt
- Garlic powder
- Onion powder
- Italian seasoning
- Cayenne pepper
- Canola or vegetable oil
How to Make Air Fryer Fried Chicken
First, you will want to marinate your chicken. I use a mixture of half buttermilk and half hot sauce. I learned the hot sauce trick from my mother-in-law. The buttermilk helps keep the chicken juicy on the inside and the hot sauce adds flavor to the chicken. Don't worry about it being spicy, it won't be. You can marinate in the refrigerator anywhere from 1 hr to as long as 24 hours.
Combine flour, Italian seasoning, seasoning salt, garlic powder, onion powder, and cayenne pepper. I use a whisk to ensure that my flour is fully seasoned.
Grab a pair of tongs and remove one piece of chicken from the buttermilk mixture, allowing it to drain off a bit, and place it in the flour mixture and use the tongs to make sure the chicken pieces are fully coated.
Place a piece of parchment paper with holes in the Air Fryer. This has been my best solution for not having the breaded fried chicken stick to the bottom of the Air Fryer. Just make sure that you don’t put the parchment paper down without food on top. If it there is no food to hold it down, it could fly up into the heating coils on top of the air fryer and start a fire.
Place your floured chicken piece on top of the parchment paper. Make sure the chicken pieces are not overlapping or touching. The more space the better.
Frying the Chicken Pieces
Close the air fryer drawer and set the temperature to 390 degrees Fahrenheit and timer for 25 minutes.
After about 13 minutes, open the Air Fryer. Your chicken should look like the photo below on the left (still showing some dry flour spots). Grab your Air Fryer oil spray bottle and spray those flour spots. Then grab some tongs and flip your chicken. Spray this side of the chicken as well, covering all flour spots. Close your Air Fryer and let it resume cooking.
Once your cooking cycle is done, use a quick-read thermometer to ensure your chicken is fully cooked to 165 degrees Fahrenheit. Remove and enjoy 🙂
There you have it! Delicious Southern Style Buttermilk Soaked Air Fryer Fried Chicken.
Additional recipes
If you like chicken, try these out:
- Air Fryer Whole Chicken (Peruvian Style)
- BBQ Air Fryer Chicken Breast
- Air Fryer Chicken Nuggets
- Air Fryer Chicken Wings
If you're looking to fry fish instead, try this recipe for fish in your air fryer.
What to serve with Crispy Fried Chicken
Looking for some recipes to serve this chicken with? Try these out:
- Air Fryer Potato Wedges (KFC Copycat)
- Sweet and Spicy Air Fryer Brussel Sprouts
- Kale and Broccoli Salad
- Southern Style Pressure Cooker Collard Greens
- White Cheddar Instant Pot Macaroni and Cheese
- Sautéed Beet Greens
- Old Fashioned Potato Salad
Notes on Air Fryer Fried Chicken
- I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer.
- Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour. I use either canola or vegetable oil for my air-fried chicken.
- Some breading will fall off, whether you use the liners or not. However, much less breading falls off when using parchment liners.
- If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
- Timing will vary depending on the Air Fryer brand. Use a meat thermometer to ensure your chicken has at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or more and is still juicy and deliciously crisp.
- This chicken is best served on the same day. If reheating, place chicken in Air Fryer and cook at 370 for about 10 minutes.
- Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and it may not be as crispy.
Pin Air Fryer Fried Chicken for Later
Watch me make this chicken from start to finish.
How to store leftover fried chicken
To refrigerate: Keep any leftover fried chicken in an airtight container in the fridge for 3-4 days. To heat up the next day warm the chicken in a preheated oven at 400F until warmed through. Leftovers also make a great addition to salads and sandwiches the next day.
To freeze: Once cooked and cooled, place any pieces of leftover chicken into an airtight container and store in the freezer for up to 3 months. As the chicken is already cooked it can be reheated from frozen in a preheated oven at 350F. When ready to enjoy place the frozen chicken onto a baking sheet and place in the oven for 30-40 minutes to reheat.
FAQs:
Yes, absolutely, just ensure you cook it until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
The pieces of chicken are marinated in buttermilk and hot sauce. When ready to cook lift a piece of chicken and shake it gently to remove any excess marinade. This marinade will help the breading mixture to stick to the chicken.
If you don't have buttermilk in the fridge don't worry, there are a few good substitutes for buttermilk. Try adding a tablespoon of white vinegar or lemon juice to a cup of milk; alternatively, mix 1 ¾ teaspoons of cream of tartar to a cup of milk; or mix some sour cream or plain yogurt with a little milk or water to thin it down a little.
Once the chicken is coated in the breading place the pieces into the Air Fryer in a single layer, allowing space between each piece of chicken for the air to circulate. Do not be tempted to overcrowd the basket or the chicken won't crisp up. Next set the Air Fryer to a hot 390 degrees Fahrenheit so the chicken cooks fast and high. Finally, I like the flip the chicken over halfway through, this also allows me to spray any flour spots with a little extra oil so the coating crisps up nicely.
I like to use Canola oil or vegetable oil as it has a higher smoke point which is ideal for frying chicken. Don't be tempted to use olive oil as it has a lower smoke point and is likely to burn.
Your chicken will not crisp up if using boneless chicken. I recommend using skin-on, bone-in chicken pieces.
You can place your chicken pieces in the fridge for 10-15 minutes after breading, and before air frying. This will help if you have trouble with the breading staying on.
If you have tried my Air Fryer Fried Chicken or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below!
Air Fryer Fried Chicken
Ingredients
Marinade
- ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
- ½ cup hot sauce
- ½ cup buttermilk
Seasoning
- ¾ cup All-Purpose Flour
- 2 teaspoon seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon cayenne pepper
- Oil for spraying Canola or Vegetable
Instructions
- Place chicken pieces in buttermilk and hot sauce. Place in refrigerator and allow to marinate anytime from 1-24 hours.
- Whisk together all-purpose flour, seasoning salt, garlic powder, onion powder, italian seasoning, and cayenne pepper in a bowl. Set aside.
- Place a parchment liner in the Air Fryer basket.
- Remove a piece of chicken from the buttermilk mixture and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer.
- Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 25 minutes. Start the Air Fryer.
- After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 12 more minutes.
- Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.
Video
Notes
- I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer.
- Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
- Some breading will fall of, whether you use the liners or not. However, much less breading falls of when using the parchment liners.
- If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
- Timing will vary depending on Air Fryer brand. Use a meat thermometer to ensure your chicken has at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 180 degrees or more and is still juicy and deliciousy crsip.
- This chicken is best serve the same day. If reheating, place chicken in Air Fryer and cook on 370 for about 10 minutes.
- Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and it may not be as crispy.
- I use Texas Pete hot sauce in this recipe. If you are sensitive to heat or use a spicier brand, reduce the amount of hot sauce.
- Air Fryer Parchment Liners (They come in different sizes so make sure to select the one that correlates to your size of Air Fryer)
- Oil bottle for spraying
- Tongs for flipping (I like to have a few around)
- Quick Read Thermometer
Nutrition
This post was originally published on March 5, 2019. It has been updated with additional helpful tips.
Asya says
This recipe is amazing!!! Thank you for sharing. 🙂
brenda williams says
I don't like anything spicy what would be good to add to the buttermilk?
Tanya says
You can leave the hot sauce out or you can try to add mustard instead.
Yvonne says
Wow.. this recipe is absolutely delicious! So easy to make.. so crispy yet so succulent and full of flavour! I already can't wait to maKe this again! Thank you!
D.J. Lewis says
After steps 1 - 4, (marinating the chicken and coating it in seasoning) do you think it wouldbe okay to freeze any extra chicken I may not be ready to use? I'm a single girl with a small air fryer so it would be nice to only cook as needed and then freeze any leftover chicken.
Tanya says
Great question. That should work fine, but I suggest just freezing the chicken in the buttermilk mixture in a sealed freezer bag/container with the air sucked out. I would defrost and bread the chicken when it's ready to cook.
D.J. Lewis says
@Tanya, thank you!
Sandra Newcomer says
Juicy tender chicken that tastes like the hot sauce it was marinated in. If you aren't a fan of overpowering hot sauce you will not like it. I used Frank's. That is all you can taste.
Tanya says
Hi Sandra, I use Texas Pete hot sauce, as linked in the recipe card. Any brand of hot sauce works fine but Siracha will make it really spicy and Frank's is best for buffalo chicken.
TJ says
OMG! I used this recipe this evening....and all I can say is WOW!
I've tried air fryed chicken before with not so great results. But following this recipe, my family loved the chicken. Definitely saving for future use. Thank you for sharing!!
Tanya says
Thanks so much TJ 🙂
Anthya says
Great recipe!! My family loved it, even my picky little eater. The parchment paper was genius which made the clean up process a breeze. This will definitely go in rotation on our chicken dinners.
Joann says
Would like a coating that would work on skinless chicken. The parchment paper tip was good.
Jenny W. says
@Joann, I used this recipe on boneless skinless chicken thighs last night and it was delicious. The breading may have stuck a bit better with skin on chicken, but if you're looking for a healthier option I would still go for it!
John K says
@Joann, I've been using about 1/3 breadcrumbs (Italian seasoned is what I had) substituted for a third of the flour and I've not had any issues with the breading coming off on skinless chicken (thighs and breasts, breasts I cut to smaller and thinner pieces). I don't use parchment paper either, just spray the air fryer tray with some aerosol olive or canola oil (Gourmia 6 qt. from Costco - $40 - comes with a non-stick tray). Also spray the chicken with a little oil per recipe. No sticking and coating stays put. I like the chicken a little spicy so I add some cayenne, 1/2-1 tsp, to the buttermilk (milk and vinegar, and if I have it I'll add a tablespoon of heavy cream too). Also fork/puncture the meat as it's in the buttermilk/hot sauce. Oh, and I find the cooking time a bit long, I go 20 minutes (again, no thick breasts though). Easy enough to check temp with a meat thermometer rather than overcook. Really good recipe, thanks!
Rosa Gomez says
I'm so happy to have come across your site and gave it a go. My husband and daughter raved about this chicken and it's a keeper. Thank you so making this so easy and I loved the tip about the spray oil on the floured parts 👌🏼. So delicious and juicy this will be my go to recipe when I'm feeling for fried chicken. Can't wait to try your other recipes
Elaine says
I made this tonight, it was juicy, tasty and crispy. I had some failed air fryer fried chicken before, not this one. I will also check your other recipes (my first time here, and glad I found your webiste).
Tanya says
Thank you Elaine 🙂
Maria says
Made this tonight. It was really good! Great flavor and we did not think that it was too spicy but we like spicy foods. Am going to try more of your air fryer recipes!
Pat says
I have learned so much from you about cooking in my Air Fryer. I have used several of your recipes and have loved everyone of them. Thank you so much for your recipes and tips for the Air Fryer.
Kim says
Just made this tonight. Only second time using my Air Fryer. My husband was skeptical, but said it tasted great. Chicken is very juicy and skin crispy. Would like to have a little more breading on outside, but all in all fantastic recipe. Thankful I found your site and recipes.
Tanya says
Thanks Kim, so glad you liked the recipe 🙂
Jere says
good
Nicole Jakob says
I can't usually eat fried chicken because it's too greasy. But that's all changed now! This IS AMAZING. The half buttermilk, half hot sauce- genius. And in the air fryer this was crisp with a great coating- no sacrifice neccessary. Wish I had a bigger air fryer but so happy to have found you and this recipe!!!!