Air Fryer Fried Chicken
Air Fryer Fried Chicken
Ingredients
For the Chicken and Marinade
- 2 pounds chicken pieces, (e.g., thighs, drumsticks)
- 1/2 cup buttermilk
- 1/4 cup hot sauce
For the Seasoning Mix
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, (adjust to taste)
For the Dry Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon water, a bit, for craggly bits
For Air Frying
- 1/4 cup neutral oil, for spraying, such as canola or vegetable oil
Instructions
- 1
In a small bowl, combine the kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix the spices thoroughly with a spoon to create the seasoning blend.
⏱️ 3 min
- 2
Place the chicken pieces in a large metal bowl. Pour approximately half of the prepared seasoning blend over the chicken. Using a gloved hand, rub the seasoning into every nook and cranny of the chicken pieces, ensuring even coverage.
⏱️ 5 min
- 3
Add the 1/2 cup of buttermilk and 1/4 cup of hot sauce to the seasoned chicken. Mix thoroughly with a gloved hand until all chicken pieces are well coated. The hot sauce will help tenderize the chicken and act as a binder for the subsequent dredge.
⏱️ 3 min
- 4
Cover the bowl and refrigerate the marinated chicken for as long as possible, ideally overnight (8 hours) for best flavor and tenderness. If time is limited, marinate for at least 30 minutes.
⏱️ 480 min
- 5
In a pan or shallow dish, combine the all-purpose flour, cornstarch, and baking powder. Add the remaining half of the seasoning blend to the dry ingredients. Mix and combine the dry ingredients thoroughly with a gloved hand.
⏱️ 3 min
- 6
Add about 1 tablespoon of water to the dry batter mixture. Using a gloved hand, mix the water into the dry ingredients. This step creates small clumps or 'craggly bits' in the flour mixture, which will contribute to a crispier texture on the chicken.
⏱️ 2 min
- 7
Take each marinated chicken piece and dredge it thoroughly in the prepared dry batter. Press the coating onto the chicken until it is completely covered. Shake off any excess dry batter.
⏱️ 5 min
- 8
Place the dredged chicken pieces on a clean pan or a sheet of parchment paper. Spray generously with neutral oil on all sides of the chicken pieces. This helps achieve a golden-brown and crispy exterior in the air fryer.
⏱️ 4 min
- 9
Preheat your air fryer to 375°F. Once preheated, place the chicken pieces in the air fryer basket, ensuring not to overcrowd it. Cook in batches if necessary to allow for even cooking and crisping.
⏱️ 2 min•🌡️ 375
- 10
Air fry the chicken at 375°F for 12 minutes. After 12 minutes, open the air fryer, carefully flip each chicken piece, and spray generously with neutral oil again.
⏱️ 12 min•🌡️ 375
- 11
Continue air frying for an additional 6 to 8 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part of the chicken. Serve immediately.
⏱️ 8 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Fried Chicken
For the Chicken and Marinade
- 2 pounds chicken pieces, (e.g., thighs, drumsticks)
- 1/2 cup buttermilk
- 1/4 cup hot sauce
For the Seasoning Mix
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper, (adjust to taste)
For the Dry Batter
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 tablespoon water, a bit, for craggly bits
For Air Frying
- 1/4 cup neutral oil, for spraying, such as canola or vegetable oil
Instructions
- 1
In a small bowl, combine the kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix the spices thoroughly with a spoon to create the seasoning blend.
⏱️ 3 min - 2
Place the chicken pieces in a large metal bowl. Pour approximately half of the prepared seasoning blend over the chicken. Using a gloved hand, rub the seasoning into every nook and cranny of the chicken pieces, ensuring even coverage.
⏱️ 5 min - 3
Add the 1/2 cup of buttermilk and 1/4 cup of hot sauce to the seasoned chicken. Mix thoroughly with a gloved hand until all chicken pieces are well coated. The hot sauce will help tenderize the chicken and act as a binder for the subsequent dredge.
⏱️ 3 min - 4
Cover the bowl and refrigerate the marinated chicken for as long as possible, ideally overnight (8 hours) for best flavor and tenderness. If time is limited, marinate for at least 30 minutes.
⏱️ 480 min - 5
In a pan or shallow dish, combine the all-purpose flour, cornstarch, and baking powder. Add the remaining half of the seasoning blend to the dry ingredients. Mix and combine the dry ingredients thoroughly with a gloved hand.
⏱️ 3 min - 6
Add about 1 tablespoon of water to the dry batter mixture. Using a gloved hand, mix the water into the dry ingredients. This step creates small clumps or 'craggly bits' in the flour mixture, which will contribute to a crispier texture on the chicken.
⏱️ 2 min - 7
Take each marinated chicken piece and dredge it thoroughly in the prepared dry batter. Press the coating onto the chicken until it is completely covered. Shake off any excess dry batter.
⏱️ 5 min - 8
Place the dredged chicken pieces on a clean pan or a sheet of parchment paper. Spray generously with neutral oil on all sides of the chicken pieces. This helps achieve a golden-brown and crispy exterior in the air fryer.
⏱️ 4 min - 9
Preheat your air fryer to 375°F. Once preheated, place the chicken pieces in the air fryer basket, ensuring not to overcrowd it. Cook in batches if necessary to allow for even cooking and crisping.
⏱️ 2 min•🌡️ 375 - 10
Air fry the chicken at 375°F for 12 minutes. After 12 minutes, open the air fryer, carefully flip each chicken piece, and spray generously with neutral oil again.
⏱️ 12 min•🌡️ 375 - 11
Continue air frying for an additional 6 to 8 minutes, or until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F when measured with a meat thermometer at the thickest part of the chicken. Serve immediately.
⏱️ 8 min•🌡️ 375