Crispy Fried Chicken
This air-fryer fried chicken achieves a crispy, golden crust and juicy interior using a buttermilk and hot sauce marinade with a seasoned flour dredge, eliminating the need for deep frying.
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This air-fryer fried chicken achieves a crispy, golden crust and juicy interior using a buttermilk and hot sauce marinade with a seasoned flour dredge, eliminating the need for deep frying.
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In a small bowl, combine kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika, and cayenne pepper. Mix well to create the seasoning blend.
Place the chicken pieces in a large bowl. Sprinkle half of the seasoning blend over the chicken and toss thoroughly to coat every piece.
Pour the buttermilk and hot sauce over the seasoned chicken. Mix well until all the chicken is coated in the marinade.
Cover the bowl and refrigerate to marinate for at least 30 minutes, but ideally overnight for the best flavor and tenderness.
In a shallow dish or pan, combine the all-purpose flour, cornstarch, baking powder, and the remaining half of the seasoning blend. Mix until well combined.
Add a bit of water to the dry dredge mixture and mix with your fingers to create small, craggy clumps for an extra crispy texture.
Take each piece of chicken from the marinade, allowing any excess to drip off. Dredge the chicken in the flour mixture, pressing firmly to ensure it's fully coated.
Shake off any excess flour and place the chicken in a single layer in your air fryer basket. You may need to cook in batches.
Generously spray the top of the chicken with neutral oil spray.
Air fry at 375°F (190°C) for 12 minutes.
Flip the chicken pieces, spray the other side generously with oil, and continue to air fry for another 6-8 minutes.
The chicken is done when it's golden brown, crispy, and a meat thermometer reads an internal temperature of 165°F (74°C).
Remove from the air fryer, let rest for a few minutes, and serve hot.
Store cooked chicken in an airtight container in the refrigerator for up to 4 days; reheat in the air fryer at 350°F for 5–7 minutes to restore crispness.
air fryer · mixing bowls · shallow dish for dredging
Marinate the chicken in the buttermilk and hot sauce mixture for at least 2-4 hours, or overnight for deeper flavor penetration.
Yes, but bone-in, skin-on thighs and drumsticks are recommended for juiciness and crispier skin. Adjust cooking time for smaller pieces.
Preheat the air fryer to 380–400°F and cook for 15–20 minutes, shaking the basket halfway through for even crisping.
Chicken is done when the internal temperature reaches 165°F at the thickest part (thigh) and the skin is golden brown and crispy.
Marinate the chicken up to 24 hours ahead. Cook fresh for best crispiness, or reheat leftovers in the air fryer at 350°F for 5–7 minutes.
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