This air fryer chicken delivers all the crunch and flavor you crave with much less oil than traditional frying. It’s faster, cleaner, and more convenient, with less grease and guilt. The chicken turns out juicy inside with a crispy coating outside, and it’s incredibly versatile—serve it as is, in sandwiches, salads, or wraps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
chicken thighs or chicken drumsticks (bone-in or boneless) buttermilk (for marinating) hot sauce (optional, for flavor) all-purpose flour cornstarch salt black pepper garlic powder paprika onion powder cayenne pepper (optional) cooking spray or oil for misting
Directions
Marinate the chicken: In a bowl, combine chicken with buttermilk and hot sauce (if using). Cover and refrigerate for at least 1 hour or overnight for best flavor and tenderness.
Preheat air fryer: Set your air fryer to 380°F (195°C) and let it preheat for about 3–5 minutes.
Prepare the breading: In a shallow dish, mix flour, cornstarch, salt, pepper, garlic powder, paprika, onion powder, and cayenne if using.
Coat the chicken: Remove chicken from marinade, letting excess drip off. Dredge each piece in the seasoned flour mixture, pressing to ensure a good coating.
Arrange in air fryer: Lightly spray the air fryer basket with oil. Place chicken pieces in a single layer, not touching. Spray the tops of the chicken with oil as well.
Air fry: Cook for 25–30 minutes, flipping halfway through and spraying with more oil if needed. Chicken is done when golden brown and internal temperature reaches 165°F (74°C).
Rest and serve: Let the chicken rest for a few minutes before serving to retain juices and crispness.
Boneless Option: Use boneless chicken breasts or thighs for quicker cooking—reduce cook time to 15–20 minutes.
Spicy Version: Add extra cayenne or a spicy seasoning blend to the flour.
Gluten-Free: Use a gluten-free flour blend or crushed rice cereal for the coating.
Herbed Crust: Add dried herbs like thyme or oregano to the breading for extra flavor.
Panko Coating: Use panko breadcrumbs for an extra crispy texture.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
To reheat, place in the air fryer at 350°F (175°C) for 5–7 minutes until hot and crispy again. Avoid microwaving as it can make the coating soggy.
For longer storage, freeze cooked chicken for up to 2 months. Reheat from frozen in the air fryer at 360°F (182°C) for 10–12 minutes.
FAQs
Can I use chicken breasts instead of thighs or drumsticks?
Yes, but be sure to adjust the cooking time. Boneless breasts cook faster—about 15–18 minutes.
Why isn’t my chicken crispy?
Make sure to preheat the air fryer, spray the chicken with oil, and don’t overcrowd the basket. Crispy coating requires air circulation.
Do I need to flip the chicken?
Yes, flipping halfway ensures even cooking and crispiness on both sides.
Can I make this without buttermilk?
Yes, you can use plain yogurt or milk with a splash of lemon juice or vinegar as a substitute.
What does cornstarch do in the coating?
Cornstarch helps create a lighter, crispier crust when combined with flour.
Can I use pre-cooked or frozen breaded chicken?
This recipe is designed for raw chicken. Pre-cooked chicken would need only reheating and won’t produce the same crisp result.
Is air-fried chicken healthier than deep-fried?
Yes, air-fried chicken uses significantly less oil, reducing calories and fat while still achieving a crispy texture.
Can I marinate the chicken overnight?
Absolutely. Marinating longer enhances the flavor and tenderness.
Can I use skin-on chicken?
Yes, but be aware the skin may become very crispy and render more fat into the air fryer.
What can I serve with air fryer chicken?
Serve with coleslaw, mashed potatoes, cornbread, a side salad, or roasted vegetables for a complete meal.
Conclusion
Crispy air fryer chicken is the perfect way to enjoy golden, juicy fried chicken without the oil and hassle. It’s quick, flavorful, and delivers the perfect crunch every time. Whether for a weeknight dinner or a casual gathering, this recipe is sure to become a favorite in your rotation.
Crispy air fryer chicken is a healthier twist on classic fried chicken, delivering golden, crunchy exteriors and juicy, tender interiors—all without deep frying. Perfect for weeknight dinners or comfort food cravings.
Author:Catherine
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:1 hour 40 minutes
Yield:4 servings
Category:Main Dish
Method:Air Fryer
Cuisine:American
Diet:Low Fat
Ingredients
4 chicken thighs or drumsticks (bone-in or boneless)
1 cup buttermilk
1 tbsp hot sauce (optional)
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/4 tsp cayenne pepper (optional)
Cooking spray or oil for misting
Instructions
In a bowl, combine chicken with buttermilk and hot sauce. Cover and refrigerate for at least 1 hour or overnight.
Preheat air fryer to 380°F (195°C) for 3–5 minutes.
In a shallow dish, mix flour, cornstarch, salt, pepper, garlic powder, paprika, onion powder, and cayenne pepper.
Remove chicken from marinade, letting excess drip off. Dredge in seasoned flour mixture, pressing to coat well.
Lightly spray the air fryer basket with oil. Arrange chicken pieces in a single layer. Spray tops with oil.
Air fry at 380°F (195°C) for 25–30 minutes, flipping halfway and spraying again, until golden brown and internal temp reaches 165°F (74°C).
Let rest for a few minutes before serving.
Notes
Don’t overcrowd the air fryer basket—airflow is key to crispy results.Marinate overnight for maximum flavor and tenderness.Use panko breadcrumbs for an extra crunchy coating.Gluten-free flour or crushed rice cereal can be used for a gluten-free option.Leftovers reheat best in the air fryer, not microwave, to preserve crispness.
