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.
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Full Recipe/Instructions are available in the
recipe card at the bottom of the post.
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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.
Lexy says
Super yummy. we've come back to this recipe a couple times and it doesn't disappoint. Very flavorful and moist. we used boneless skinless chicken thighs and still worked great.
Tanya says
Thanks so much Lexy! so glad you like the recipe 🙂
Craig H says
I have an Instant Pot with an Air Fryer Lid. I can only fry a few pieces at a time but your recipe came out great. The buttermilk-hot sauce brine makes the chicken very moist and flavorful and your herbed breading is very tasty.
Tanya says
Thank you Craig 🙂
Diane M says
I used bone in, skin on thighs twice. The first time I followed your instructions to a tee, and the skin got almost black before the 25 min were over.
The next time I lowered the temp to 350 planning to increase the time but again, after about 10 min on each side, the skin gets so burnt. I don't understand what I'm doing wrong.
I have a cuisinart which wasn't cheap. my boyfriend (who loves fried chicken) and I were very disappointed both times.
I read all these reviews saying how excellent this recipe is so it makes me think I'm doing something wrong!!!
Tanya says
Hi Diane, from what I know about Cuisnarts, they are known to run a little hotter than most air fryers.
Diane M says
@Tanya, what do u recommend? I'll be honest when i say many of my dinners are burnt. I regret getting this air fryer. I did broccoli tonight at 350 for 10 min and it was black. I feel like I am missing out. I did wings a few times and when i lowered the temp it was good. I feel like. I don't want to try anymore and waste time, money and good dinners...
Tanya says
I understand your frustration. I don't own this brand but only read about the high temps from others. I'd continue to reduce the heat and it should work fine. I'd suggetsing cooking all your chicken recipes on a lower temp until it's done since it worked out well for the wings.
Nikki Evans says
@Diane M, I am currently making this chicken in my Cuisinart Air Fryer. I followed other directions listed here and cooked on the lower pan setting for 13 minutes at 350 and then flipped and finished cooking at 325 for 12 minutes. My pieces are rather thick and are taking extra time but the fry is perfect!
S. Park says
Thanks for this great recipe. It was a bit too spicy for my son with the half cup of hot sauce so I used about 3 Tablespoons and it was perfect. Chicken was juicy and the skin crispy.
Dana Osborn says
Hi, I want to make this recipe this evening for my family and have had the chicken marinating overnight. My only problem is, I don't have parchment paper. Can I still make this recipe and it turn out the same?
Tanya says
yup, the parchment paper is just to help with the sticking but you can still make it without it. Spray the basket with oil before adding the chicken.
Carol says
I should have added that I added a lot more buttermilk then a 1/2c since mine was about to expire anyway otherwise I realize it looks like I did the 50/50 ratio lol if you want to adjust my comment 🙂
Carol says
I have the Cuisinart Convection Air Fryer and the skin on the chicken was burning when I checked on it 10 minutes into the cooking time. I've air fried chicken wings and breaded chicken fingers many times at 375-400F with no issues so I'm not sure what happened here. I definitely had it on air fry and not accidentally on broil. Air frying is supposed to be done on the higher rack position 2 but the highest points of skin were burning. I'd maybe try the lower rack 1 position, maybe the parchment somehow did something to the air flow. I don't know. And if you are using Frank's hot sauce, I added about a 1/2c to the buttermilk and no cayenne to the flour and it had a slight kick but wasn't hot. I couldn't even imagine a 50/50 ratio with Franks. It must be a lot hotter than other brands.
Stephanie says
Made this exactly as written. This was an experiment to see if we could convince our fried chicken-loving relative that the AF might be a healthier alternative. Consider us SOLD!! P.S. Really, really don't skip the hot sauce (Texas Pete or Cholula) - it adds all flavor and no heat!
Tanya says
Thanks Stephanie 🙂
POLLY says
I GOT A NEW LG STOVE THAT THE OVEN IS ALSO AN AIR FRIER CAN I USE THIS RECIPE IN IT?
Tanya says
Hi Polly, it should work fine, you may just need to adjust the cook time a bit.
Karen King Kramer says
I don’t have any buttermilk. Any substitutions?
Tanya says
Yep, just add 1 Tbsp of vinegar or lemon juice to 1 cup of milk. Let it sit for about 5 minutes. That can be used in place of buttermilk.
Jill says
@Tanya, use that whole cup or go back to 1/2 cup each?
Tanya says
Hi Jill, you would still only need the 1/2 cup of buttermilk. You can half the buttermilk recipe I've given in the above comment.
Angela says
Not sure what I did wrong, but ever piece of breading came off. I used the parchment paper, but it still came off.
Tanya says
Hi Angela, did you skin on chicken? if not, that could be an issue. I found that the flour stuck better on chicken with the skin. You could also try placing the chicken pieces back in the fridge after you have floured them. Keep them in there for about an hour and then proceed with the recipe.
Tiff says
@Angela,
I was sharing this recipe with a friend and saw this. I had this happen to me the first time I made it as well. I think the problem was too much buttermilk coated on the chicken. To fix this, I let the chicken sit in a strainer for a little while so most of the marinade drains off of the chicken (it will still be flavorful) then I flour right before putting in the airfryer. Also, I don't use parchment paper. I just use grapeseed oil or whatever oil I have on hand and make sure the airfryer tray is well oiled and also preheated. I had no issues with the chicken sticking. Hope this helps!
Gioia says
I just made this recipe using our Ninja Foodi XL 10-in-1 and it came out very, very good, thank you! I love fried chicken but each time I've tried to make it at home it comes out...meh. Not bad, but not great. No "tah-dah! Fried Chicken!"
I couldn't wait to try fried chicken in our new air fryer oven and I really hoped your recipe would be good. It was.
I followed it exactly. It was a tiny bit too spicy (although halfway in, I didn't notice). I used bone-in, skin-on thighs. I only cooked 6 the first time in the basket shelf so they wouldn't touch. Next time I will also use anther rack and do two at a time. The meat was very juicy, the coating very crispy. I am happy! I will leave out the cayenne pepper next time or reduce. I also covered the wire mesh airfry basket with parchment paper and then just repeatedly stabbed little holes in it. Tomorrow I will try without the parchment paper.
Thank you! Our big dog stole a piece and I was gutted, haha.
Tanya says
Thanks so much Gioia! So happy you all liked the recipe. lol, I'm glad the dog got to enjoy some too.
Vicki Pleasant says
Hi, do you recommend the air fryer that you used for this recipe. I have the ninja fryer and chicken did not turn out so good and followed recipe for ninja. I’m thinking and wishing I hadn’t spent that much and just had brought a cheaper fryer. Please let me no which one you use and details on this one and others u recommend. Thanks much! Can’t wait to try this recipe!
Tanya says
Hi Vicki, I like the air fryer I use in this post but it's not a cheaper air fryer, it's the philips xxl. Other brands I use often and like are the Bella Pro 5.3qt and the Cosori 5.8 qt.
Kim-Marie says
I used this recipe for chicken thighs this weekend and they were amazing. My air fryer has shelves not a basket and they cooked beautifully. I bought a glass spray bottle and love it and will add another to my collection for Olive oil. I also made the crabs cakes and they were incredible as well.
Holly says
Hi! I too always marinate with buttermilk. I’ve never used the hot sauce in with the marinade but will definitely try it. I usually make Nashville Hot style. So we are looking to invest in an air fryer. What brand do you have and do you recommend it? TIA.
Tanya says
Hi Holly, I have a few air fryers, they all pretty much work the same. I use the Philips XXL, Cosori 5.8qt, and Bella Pro 5.3qt most often.