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When you’re craving crispy fried chicken without the mess and extra oil of deep frying, this air fryer version is a fantastic choice. The chicken is marinated in buttermilk, coated in a flavorful blend of flour and spices, and air fried until golden brown with a deliciously crisp exterior. Every bite is juicy, tender, and packed with savory flavor.
The buttermilk helps tenderize the chicken while allowing the seasoned coating to stick beautifully. As the chicken cooks, the air fryer creates a crisp crust that closely resembles classic fried chicken while using much less oil.
This recipe is simple enough for a weeknight dinner yet satisfying enough to serve for family gatherings, weekend lunches, or casual get-togethers. With a handful of pantry spices and an easy cooking method, you can enjoy homemade crispy chicken that everyone will love.
Why You’ll Love This Recipe
There are plenty of reasons to keep this recipe in your regular meal rotation.
The air fryer produces a crispy coating without the need for deep frying, making cleanup much easier. The buttermilk marinade keeps every piece moist and tender while the blend of spices creates layers of rich flavor. Since the recipe uses everyday ingredients, it’s convenient to prepare whenever you’re craving homemade fried chicken.
Another great advantage is that the chicken cooks evenly in the air fryer, developing a beautifully golden coating while remaining juicy inside. Whether served as a main course, in sandwiches, or alongside your favorite side dishes, this recipe is always satisfying.
Ingredients Overview
Although the ingredient list may seem long, most of the ingredients are common pantry seasonings. Each one contributes to the overall flavor and helps create the signature crispy coating.
Chicken
This recipe uses a combination of boneless skin-on chicken thighs and bone-in chicken legs. The thighs remain incredibly juicy while the chicken legs develop a wonderfully crispy skin during cooking.
Buttermilk
Buttermilk is an important ingredient because it naturally tenderizes the chicken. It also helps the seasoned flour coating adhere better, giving the finished chicken a crisp and textured crust.
Flour
All-purpose flour forms the base of the coating. Once seasoned with spices, it creates the crispy exterior that turns golden during cooking.
Seasonings
A combination of salt, black pepper, paprika, garlic powder, onion powder, and dried oregano provides a balanced flavor that’s savory with a gentle hint of smokiness and herbs.
Oil Spray
A light coating of oil spray helps the flour crisp properly inside the air fryer and encourages even browning.
Kitchen Equipment You’ll Need
Preparing this recipe doesn’t require any special equipment beyond a few basic kitchen tools.
- Air fryer
- Large mixing bowl
- Shallow bowl or baking dish
- Measuring cups and measuring spoons
- Kitchen tongs
- Cooking spray
- Wire rack
- Meat thermometer (recommended)
Using a meat thermometer ensures the chicken reaches an internal temperature of 165°F (74°C) for safe eating.
Preparing the Chicken
- Begin by placing the chicken pieces into a large bowl. Pour the buttermilk over the chicken and make sure every piece is completely coated.
- Cover the bowl and refrigerate for at least 30 minutes. If you have extra time, marinating overnight produces even more tender and flavorful chicken because the buttermilk has additional time to work its way into the meat.
- Once the chicken has finished marinating, remove it from the refrigerator while preparing the seasoned flour mixture.
Making the Seasoned Coating
- In a shallow bowl or baking dish, combine the all-purpose flour with the salt, black pepper, paprika, garlic powder, onion powder, and dried oregano.
- Mix everything thoroughly so the spices are evenly distributed throughout the flour. This helps every piece of chicken receive consistent seasoning.
- For an even crispier texture, stir a small splash of the buttermilk marinade into the flour mixture. Tiny clumps will begin to form throughout the flour, creating little crunchy bits that become wonderfully crisp once cooked in the air fryer.
Coating the Chicken
- Remove one piece of chicken from the buttermilk, allowing the excess liquid to drip back into the bowl.
- Place the chicken into the seasoned flour mixture and press the flour firmly onto every surface. Be sure to coat all sides evenly, paying close attention to any folds or edges.
- Avoid shaking off too much flour. A generous coating creates a thicker crust that becomes beautifully crispy during cooking.
- Repeat this process with each piece of chicken until everything is fully coated.
Preparing the Air Fryer
- Preheat the air fryer to 380°F (195°C). Starting with a hot air fryer helps the coating begin crisping immediately.
- Lightly spray the air fryer basket with oil to prevent sticking. Arrange the chicken pieces in a single layer, leaving a little space between each piece so the hot air can circulate freely.
- Crowding the basket can cause uneven cooking and reduce the crispiness of the coating. If necessary, cook the chicken in multiple batches.
- Lightly spray the tops of the coated chicken with oil before placing the basket into the air fryer.
Cooking the Chicken
- Cook the chicken for 12 minutes.
- After the first cooking time, carefully flip each piece using kitchen tongs. Spray the tops lightly with oil once again to encourage even browning.
- Continue cooking for another 12 to 13 minutes, or until the coating becomes deep golden brown and crispy.
- The chicken is ready once the thickest part reaches an internal temperature of 165°F (74°C).
- After removing the chicken from the air fryer, allow it to rest for about five minutes before serving. This short resting time allows the juices to redistribute throughout the meat, resulting in tender and juicy chicken with every bite.
Enjoy crispy, golden-brown fried chicken made easily in the air fryer with less oil than traditional frying. Marinating the chicken in buttermilk keeps it juicy and tender, while a simple blend of pantry spices creates a flavorful, crunchy coating. This recipe is perfect for weeknight dinners, family meals, or whenever you’re craving homemade fried chicken without the hassle of deep frying.
Recipe Details
Prep Time: 15 minutes
Marinating Time: 30 minutes (or overnight for best results)
Cook Time: 25 minutes
Total Time: 1 hour 10 minutes (including minimum marinating time)
Servings: 4
Cuisine: American
Course: Main Course
Ingredients
- 1½ lb chicken pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- Oil spray
Instructions
Step 1: Marinate the Chicken
Place the chicken pieces in a large bowl and pour the buttermilk over them. Turn each piece until fully coated. Cover and refrigerate for at least 30 minutes. For the juiciest chicken, marinate overnight.
Step 2: Prepare the Coating
In a shallow bowl, combine the all-purpose flour, salt, black pepper, paprika, garlic powder, onion powder, and dried oregano. Stir until all the seasonings are evenly mixed throughout the flour.
Step 3: Coat the Chicken
Remove each piece of chicken from the buttermilk, allowing any excess to drip off. Coat each piece thoroughly in the seasoned flour, pressing gently so the coating sticks well.
Step 4: Preheat the Air Fryer
Preheat the air fryer to 380°F (195°C) for several minutes. Lightly spray the air fryer basket with oil.
Step 5: Arrange the Chicken
Place the coated chicken pieces in a single layer inside the air fryer basket. Leave a little space between each piece for proper air circulation. Lightly spray the tops with oil.
Step 6: Air Fry
Cook for 12 minutes.
Carefully flip each piece using tongs, spray lightly with oil again, and continue cooking for 12 to 13 minutes, or until the coating is golden brown and crispy.
Step 7: Check for Doneness
Use a meat thermometer to ensure the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
Step 8: Rest and Serve
Transfer the chicken to a serving plate or wire rack and let it rest for about 5 minutes before serving to keep the juices locked inside.
Recipe Notes
- Marinating the chicken overnight creates the most tender and flavorful results.
- Always preheat the air fryer before adding the chicken.
- Avoid overcrowding the basket, as this prevents the coating from becoming crispy.
- Lightly spraying the chicken with oil helps achieve an evenly browned crust.
- Flip the chicken only once during cooking to help keep the coating intact.
- Cooking times may vary slightly depending on the size of the chicken pieces and your air fryer model.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat leftovers in a 350°F (175°C) air fryer for 5–7 minutes until hot and crispy again.
Serving Suggestions
Serve this crispy air fryer fried chicken with coleslaw, mashed potatoes, French fries, roasted vegetables, corn on the cob, biscuits, macaroni and cheese, potato salad, or your favorite dipping sauces such as honey mustard, ranch, barbecue sauce, or spicy mayo for a complete and satisfying meal.
