It was my third attempt at making crispy chicken wings for our Sunday football gathering, and I was about ready to wave the white flag of surrender. Despite following every oven-baked “crispy wing” trick in the book, my wings were either disappointingly soggy or dried out like leather. The possibility of deep-frying them made me anxious—the last time I tried that, I spent days scrubbing oil splatters off my kitchen ceiling.
That’s when my neighbor suggested I try her air fryer. “Trust me,” she said, handing over a plate of perfectly crispy wings that could rival any sports bar. “It’s a game-changer.” She wasn’t exaggerating. Within weeks, my air fryer had revolutionized not just my wing game but every chicken dish I made.
Whether you’re new to air frying or looking to expand your chicken recipe repertoire, this collection features 20 tested, perfected, and absolutely delicious chicken recipes that showcase just how versatile your air fryer can be. From juicy thighs to tender breasts to those elusive perfectly crispy wings, these recipes will transform your weeknight dinners and impress your weekend guests. Let’s dive in!
1. Extra-Crispy Buffalo Wings
The holy grail of air fryer chicken recipes has to be buffalo wings. The air fryer creates the perfect environment for chicken skin to render its fat and crisp up beautifully without drying out the meat inside.
Pat 2 pounds of wings dry thoroughly (this is crucial for crispiness), then toss with 1 tablespoon baking powder (not soda!), 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Let them sit uncovered in the refrigerator for 1-2 hours if possible. Air fry at 380°F for 20 minutes, flipping halfway through, then increase temperature to 400°F for 5 minutes for extra crispiness. Toss with buffalo sauce (1/2 cup hot sauce mixed with 2 tablespoons melted butter).
Common Mistake: Skipping the baking powder. It seems strange, but this ingredient changes the pH of the chicken skin, allowing it to brown and crisp more effectively. Just make absolutely sure you’re using baking powder, not baking soda, or you’ll end up with a metallic taste.
2. Perfectly Juicy Bone-In Chicken Thighs
Chicken thighs are forgiving by nature, but the air fryer takes them to new heights by rendering the fat from the skin while keeping the meat incredibly juicy.
Season 4 bone-in, skin-on thighs with 1 tablespoon olive oil, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, salt, and pepper. Air fry skin-side down at 380°F for 10 minutes, then flip and cook for another 7-10 minutes until internal temperature reaches 165°F.
Personal Note: I’ve found that scoring the skin in a crosshatch pattern before cooking helps render more fat and creates these amazing crispy edges that my family fights over. Just be careful not to cut into the meat!
3. 30-Minute Lemon Herb Whole Chicken
Yes, you can cook a whole chicken in your air fryer! This method produces a bird with golden, herb-infused skin and juicy meat in about half the time of conventional oven roasting.
For a 3-4 pound chicken, pat completely dry and rub with a mixture of 2 tablespoons softened butter, 2 tablespoons olive oil, 2 cloves minced garlic, 1 tablespoon herbs de Provence, zest of 1 lemon, salt, and pepper. Place breast-side down in the air fryer at 360°F for 20 minutes, then flip and cook for another 20-30 minutes or until breast meat registers 160°F and thigh meat reaches 175°F.
Expert Tip: Allow the chicken to rest for 10-15 minutes before carving. The temperature will continue to rise a few degrees during resting, and the juices will redistribute throughout the meat. If you cut too soon, you’ll lose all those precious juices to your cutting board!
4. Crispy Parmesan Crusted Chicken Tenders
These aren’t your average frozen chicken tenders. The combination of Parmesan cheese and panko breadcrumbs creates an incredibly crunchy coating that adults and kids alike will love.
Cut 1 pound of chicken breasts into strips. Set up three bowls: one with 1/2 cup flour seasoned with salt and pepper, one with 2 beaten eggs, and one with a mixture of 1 cup panko breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder. Dredge tenders in flour, dip in egg, then coat with Parmesan-panko mixture. Spray with olive oil and air fry at 400°F for 7-9 minutes, flipping halfway.
Common Mistake: Overcrowding the basket. These need to be cooked in a single layer with space between each tender for proper air circulation. Working in batches takes a bit longer, but results in much crispier tenders.
5. Honey Garlic Glazed Chicken Thighs
This sweet-savory glaze caramelizes beautifully in the air fryer, creating sticky, flavorful boneless thighs that are perfect over rice.
Mix 1/4 cup honey, 2 tablespoons soy sauce, 4 minced garlic cloves, and 1 tablespoon rice vinegar. Marinate 1.5 pounds boneless chicken thighs for 30 minutes. Remove chicken from marinade (reserve the marinade) and air fry at 380°F for 7 minutes. Brush with reserved marinade (which will be used as a glaze), flip, and continue cooking for 5-7 more minutes until caramelized and internal temperature reaches 165°F.
Personal Note: I’ve learned to use boneless thighs for this recipe because the glaze can burn if cooked too long, and bone-in thighs need more time. If you want to use bone-in, cook them most of the way through before applying the glaze.
6. Nashville Hot Chicken Sandwich
Bring the heat of Nashville to your kitchen without the mess of deep frying. The air fryer gives you that signature crispy crust while the spicy coating brings the flavors of Tennessee.
Brine 4 chicken thighs in 2 cups buttermilk mixed with 1 tablespoon hot sauce for at least 2 hours. Mix 1 cup flour with 2 teaspoons paprika, 1 teaspoon cayenne, 1 teaspoon garlic powder, salt, and pepper. Dredge chicken in flour mixture, then in remaining buttermilk, then back in flour. Spray generously with oil and air fry at 370°F for 18-20 minutes, flipping halfway. For the Nashville hot coating, mix 3 tablespoons melted butter with 2 tablespoons cayenne, 1 tablespoon brown sugar, 1 teaspoon paprika, and 1/2 teaspoon garlic powder. Brush over hot chicken and serve on buns with pickles.
Expert Tip: The double dredging technique creates nooks and crannies in the coating that get extra crispy and hold onto more of that spicy sauce. Don’t skip this step if you want authentic texture!
7. Mediterranean Stuffed Chicken Breast
Elevate your weeknight dinner with this impressive yet simple stuffed chicken that stays remarkably juicy in the air fryer.
Butterfly 4 chicken breasts by cutting horizontally almost all the way through, then opening like a book. Fill each with a mixture of 1/2 cup crumbled feta, 1/4 cup diced roasted red peppers, 2 tablespoons chopped kalamata olives, and 1 tablespoon chopped fresh oregano. Secure with toothpicks. Brush with olive oil and season with salt, pepper, and a sprinkle of lemon zest. Air fry at 375°F for 12-15 minutes until internal temperature reaches 165°F.
Common Mistake: Making the filling too wet, which can leak out and burn. Make sure fillings are relatively dry and use toothpicks to secure the chicken well. I learned this the hard way after having filling ooze all over my air fryer!
8. Sesame Ginger Chicken Wings
These Asian-inspired wings offer a delicious alternative to buffalo sauce, with a perfect balance of sweet, savory, and spicy flavors.
Pat 2 pounds of wings dry and toss with 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon five-spice powder. Air fry at 380°F for 20 minutes, flipping halfway. For the sauce, combine 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 teaspoon sesame oil. Brush wings with sauce during the last 2 minutes of cooking, then toss in remaining sauce. Sprinkle with sesame seeds and green onions.
Personal Note: I like to reduce the sauce in a small saucepan while the wings are cooking to create a thicker glaze that clings better to the wings. Just simmer it for about 5 minutes until slightly syrupy.
9. Crispy “Fried” Chicken
This air fryer version of classic Southern fried chicken delivers that satisfying crunch without the oil. The secret is in the breading technique and temperature control.
Soak 8 pieces of chicken (mix of thighs and drumsticks) in 2 cups buttermilk with 1 tablespoon hot sauce for at least 4 hours or overnight. Combine 2 cups flour, 1 tablespoon paprika, 1 tablespoon garlic powder, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon black pepper, and 2 teaspoons salt. Dredge chicken in flour mixture, pressing firmly to adhere. Spray generously with oil and arrange in air fryer. Cook at 360°F for 15 minutes, flip and spray again, then increase temperature to 390°F for the final 10-12 minutes.
Expert Tip: The key to the perfect coating is letting the chicken rest on a wire rack for about 10 minutes after dredging and before air frying. This allows the coating to adhere better and prevents it from falling off during cooking.
10. Lemon Pepper Chicken Wings
These wings feature a bright, zesty flavor that’s a refreshing change from heavier sauces. The air fryer gives them the perfect texture—crispy outside and juicy inside.
Pat 2 pounds of wings dry thoroughly. Toss with 1 tablespoon baking powder, 1 tablespoon lemon pepper seasoning, and 1/2 teaspoon salt. Air fry at 380°F for 20 minutes, flipping halfway. For an extra lemon kick, melt 3 tablespoons butter with the zest of 1 lemon and 1 teaspoon freshly ground black pepper, then toss with the hot wings. Finish with a squeeze of fresh lemon juice.
Common Mistake: Using bottled lemon juice instead of fresh. The oils in fresh lemon zest contain most of the flavor, so don’t skip this ingredient if you want true lemon pepper taste. I always keep lemons in my freezer—they zest beautifully while frozen and are perfect for recipes like this!
11. Thai-Inspired Chicken Satay
Skip the skewers but keep all the flavor with these air fryer chicken satay strips served with peanut sauce. They cook quickly and evenly without the hassle of soaking bamboo skewers.
Slice 1.5 pounds of chicken breast into thin strips. Marinate for at least 1 hour in a mixture of 1/4 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 2 tablespoons brown sugar, 2 cloves minced garlic, 1 tablespoon grated ginger, 1 teaspoon curry powder, and 1 teaspoon turmeric. Air fry at 380°F for 8-10 minutes, turning halfway. Serve with peanut sauce made from 1/4 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon lime juice, 1 tablespoon brown sugar, 1 teaspoon sriracha, and enough water to thin to desired consistency.
Personal Note: I’ve found that slicing the chicken against the grain makes a huge difference in the tenderness of these satay strips. Also, don’t be tempted to skip the turmeric—it provides both color and authentic flavor.
12. Garlic Parmesan Chicken Wings
These wings are perfect for those who prefer savory to spicy. The combination of garlic, herbs, and Parmesan creates an irresistible umami flavor.
Pat 2 pounds of wings dry. Toss with 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/2 teaspoon garlic powder. Air fry at 380°F for 20 minutes, flipping halfway. Toss hot wings with a mixture of 4 tablespoons melted butter, 3 cloves minced garlic, 1/2 cup grated Parmesan cheese, 1 tablespoon chopped fresh parsley, and 1 teaspoon Italian seasoning.
Expert Tip: For the best garlic flavor without burning, use minced fresh garlic mixed with butter to coat the wings after cooking. If you put raw garlic in the air fryer, it can burn and become bitter. I learned this lesson after one batch tasted like I’d seasoned them with cigarette ash!
13. Coconut Crusted Chicken Tenders
These tropical-inspired tenders bring a touch of the islands to your dinner table. The coconut gets beautifully toasted in the air fryer for a flavor that’s both sweet and savory.
Cut 1 pound of chicken breasts into strips. Set up three bowls: one with 1/2 cup flour seasoned with salt and pepper, one with 2 beaten eggs mixed with 1 tablespoon water, and one with a mixture of 1 cup panko breadcrumbs and 1 cup unsweetened shredded coconut. Dredge tenders in flour, dip in egg, then coat with coconut-panko mixture. Spray with coconut oil and air fry at 370°F for 10-12 minutes, flipping halfway. Serve with sweet chili sauce or mango sauce for dipping.
Common Mistake: Using sweetened coconut flakes. The sugar in sweetened coconut will burn before the chicken is cooked through. Always use unsweetened for this recipe. If you only have sweetened coconut on hand, reduce your cooking temperature to 360°F.
14. BBQ Chicken Drumsticks
The air fryer is perfect for drumsticks, creating a caramelized exterior while keeping the meat juicy. The circulating hot air mimics a grill, giving you that backyard BBQ flavor any time of year.
Pat 8 drumsticks dry and season with a dry rub of 2 tablespoons brown sugar, 1 tablespoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Air fry at 380°F for 10 minutes, brush with BBQ sauce, flip and cook for 5 minutes, brush again, and cook for a final 5 minutes until internal temperature reaches 175°F.
Personal Note: Drumsticks actually benefit from being cooked slightly higher than the standard 165°F—aim for 175°F for the best texture. The dark meat stays juicy while the connective tissues break down properly at this temperature.
15. Greek Chicken Souvlaki Bowls
These Mediterranean-inspired chicken pieces cook quickly in the air fryer and are perfect for meal prep or quick weeknight dinners.
Cut 1.5 pounds of boneless chicken thighs into 1-inch pieces. Marinate for at least 30 minutes in a mixture of 1/4 cup olive oil, 3 tablespoons lemon juice, 2 cloves minced garlic, 1 tablespoon oregano, 1 teaspoon dried mint, salt, and pepper. Air fry at 380°F for 12-14 minutes, shaking the basket halfway. Serve in bowls with cucumber, tomatoes, red onion, feta cheese, and tzatziki sauce over rice or with pita bread.
Expert Tip: For the most even cooking, make sure all your chicken pieces are similar in size. I also like to soak wooden skewers and thread the chicken for a more traditional presentation—just make sure they fit in your air fryer!
16. Korean-Style Gochujang Chicken Thighs
These spicy-sweet chicken thighs showcase how well the air fryer can caramelize a sauce. Gochujang (Korean chili paste) creates a beautiful glaze with complex flavor.
Marinate 1.5 pounds boneless chicken thighs for at least 1 hour in a mixture of 2 tablespoons gochujang, 2 tablespoons soy sauce, 2 tablespoons honey, 1 tablespoon rice vinegar, 2 cloves minced garlic, and 1 tablespoon grated ginger. Remove chicken from marinade (reserve marinade) and air fry at 380°F for 7 minutes. Brush with reserved marinade, flip, and continue cooking for 5-7 more minutes until caramelized and internal temperature reaches 165°F. Sprinkle with sesame seeds and sliced green onions.
Common Mistake: Using too much marinade as a glaze can cause smoking in the air fryer. Brush lightly and be prepared to clean any drips from the bottom of your air fryer between batches.
17. Chicken Parmesan
This classic Italian-American dish becomes weeknight-friendly in the air fryer. You’ll get a perfectly crisp coating and melted cheese without having to deal with frying in oil or heating up the oven.
Pound 2 chicken breasts to an even 1/2-inch thickness. Set up three bowls: one with 1/2 cup flour seasoned with salt and pepper, one with 2 beaten eggs, and one with a mixture of 1 cup panko breadcrumbs, 1/4 cup grated Parmesan, and 1 teaspoon Italian seasoning. Dredge chicken in flour, dip in egg, then coat with breadcrumb mixture. Spray with olive oil and air fry at 375°F for 5 minutes. Flip, top with marinara sauce and mozzarella cheese, and cook for another 3-5 minutes until cheese is melted and chicken reaches 165°F.
Personal Note: I like to spritz the breaded chicken with olive oil from a mister before cooking—this helps achieve that golden-brown color that makes chicken parm so appealing. A quick spritz halfway through cooking also helps ensure even browning.
18. Five-Spice Chicken Wings
These wings offer a unique flavor profile that’s a delicious departure from the usual buffalo or BBQ options.
Pat 2 pounds of wings dry thoroughly. Toss with 1 tablespoon baking powder, 1 tablespoon Chinese five-spice powder, 1 teaspoon garlic powder, and 1/2 teaspoon salt. Air fry at 380°F for 20 minutes, flipping halfway. For the glaze, combine 1/4 cup hoisin sauce, 2 tablespoons honey, 1 tablespoon soy sauce, and 1 teaspoon sesame oil. Brush wings with glaze during last 2 minutes of cooking, then toss in any remaining glaze. Garnish with sliced green onions and sesame seeds.
Expert Tip: Five-spice powder can vary dramatically between brands. I recommend trying a few different ones to find your favorite, as the balance of star anise, cloves, cinnamon, Sichuan peppercorns, and fennel can really change the profile of these wings.
19. Chicken and Waffle Bites
This fun, handheld version of the classic Southern dish is perfect for brunch or game day. The air fryer ensures crispy chicken without the hassle of deep frying.
Cut 1 pound of boneless chicken thighs into 1-inch pieces. Marinate in 1 cup buttermilk mixed with 1 tablespoon hot sauce for at least 1 hour. Mix 1 cup flour with 1 tablespoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon cayenne, salt, and pepper. Dredge chicken pieces in flour mixture and spray with oil. Air fry at 390°F for 10-12 minutes, shaking halfway. Serve on mini waffles (homemade or frozen) with maple syrup and a small dash of hot sauce.
Common Mistake: Not patting the chicken dry after marinating. Excess buttermilk will make the coating soggy, so be sure to let excess marinade drip off and then pat with paper towels before dredging in flour.
20. Lemon Herb Chicken Breasts
Chicken breasts have a reputation for drying out, but the air fryer can help keep them juicy while adding flavor through herbs and citrus.
Pound 4 chicken breasts to an even thickness. Marinate for at least 30 minutes in a mixture of 1/4 cup olive oil, juice and zest of 1 lemon, 3 cloves minced garlic, 1 tablespoon fresh thyme, 1 tablespoon fresh rosemary, salt, and pepper. Remove from marinade, pat dry, and air fry at 360°F for 9-12 minutes (depending on thickness) until internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Personal Note: I’ve found that butterflying thicker breasts helps them cook more evenly in the air fryer. Also, investing in an instant-read thermometer is crucial for chicken breasts—even a minute or two of overcooking can take them from perfect to dry.
Pro Tips for Air Fryer Chicken Success
- Preheat your air fryer: Most recipes benefit from a 3-5 minute preheat, just like you would with an oven.
- Don’t overcrowd: Air circulation is key to the cooking process. Working in batches takes longer but produces much better results.
- Use oil strategically: A light spray of oil helps promote browning and crispness. Oil spritzers are better than aerosol cooking sprays, which can damage some air fryer baskets over time.
- Monitor carefully: Air fryers can cook faster than conventional methods, so check food a minute or two before the recommended time on your first attempt with a recipe.
- Clean between batches: For recipes using marinades or sauces, wipe out the bottom of your air fryer between batches to prevent smoking from accumulated drippings.
What You’ll Love Next
If these chicken recipes have you excited about your air fryer, don’t miss our collections of “10-Minute Air Fryer Appetizers” and “Global Street Foods Made Easy in Your Air Fryer.” And for those busy weeknights, check out our “5-Ingredient Air Fryer Meals” for even more quick and delicious dinner solutions!
Pin It for Later!
Found a chicken recipe you can’t wait to try? Pin this collection to your Air Fryer or Chicken Recipes board so you can find it easily when you’re ready to cook! And don’t forget to tag @SimplyAirCook in your creations—we love seeing your air fryer masterpieces!
