This air fryer crispy “fried” chicken is one of those recipes that’ll make you do a double-take. Wait — that’s not deep-fried?! Nope! You get all the crunch, juicy meat, and golden goodness with way less oil. It’s the kind of dinner that feels indulgent but is secretly lighter. And yes, it’s absolutely weeknight doable.
I first started testing this one after a fried chicken craving hit midweek — and there was no way I was dealing with a pot of oil. The air fryer came to the rescue, and after a few rounds of tweaking the breading and brine, we nailed it. This chicken is soaked in buttermilk for that classic Southern tenderness and coated in a seasoned flour mix that crisps up beautifully.
You’ll get juicy insides, crispy outsides, and that crave-worthy fried flavor — without the splatter. It’s the perfect comfort food shortcut.
The best part? It cooks in just about 25 minutes and the prep is simple. Whether you’re serving it with mashed potatoes or piling it into sandwiches, this recipe is a guaranteed hit.
🥕 Ingredients Overview
Here’s what you’ll need to make this crispy air fryer fried chicken:
- Chicken pieces – We love bone-in, skin-on thighs and drumsticks for the juiciest results. You can use boneless, but adjust the cook time.
- Buttermilk – Helps tenderize the meat and gives that classic flavor. No buttermilk? Use milk with a splash of lemon juice or vinegar.
- All-purpose flour – The base for our crispy coating. For gluten-free, use a 1:1 gluten-free flour blend.
- Cornstarch – Adds lightness and extra crunch to the breading.
- Seasonings – Paprika, garlic powder, onion powder, salt, pepper, and a touch of cayenne for flavor depth.
- Oil spray – A light spritz of avocado or olive oil helps crisp the breading in the air fryer.
Pro Tip: Pat the chicken dry before brining to help the buttermilk stick better!
🔥 Step-by-Step Instructions
1. Brine the chicken: Add the chicken pieces to a large bowl or zip-top bag with the buttermilk. Cover and refrigerate for at least 4 hours, ideally overnight.
2. Prep the breading: In a shallow bowl, whisk together the flour, cornstarch, and all the seasonings.
3. Coat the chicken: Remove each piece from the buttermilk, letting excess drip off. Dredge thoroughly in the flour mixture, pressing to adhere.
4. Preheat the air fryer: Set to 380°F and let it run for 3-5 minutes while you finish breading.
5. Arrange and spray: Place chicken in the air fryer basket in a single layer. Lightly spray with oil to coat any visible flour spots.
6. Cook: Air fry at 380°F for 25-28 minutes, flipping halfway and re-spraying as needed. Cook until golden brown and internal temp reaches 165°F.
Pro Tip: Don’t overcrowd the basket — air circulation is key to crispiness.
❌ Common Mistakes to Avoid
- Skipping the buttermilk brine — it’s essential for flavor and tenderness.
- Not pressing the coating onto the chicken firmly.
- Overcrowding the basket — this leads to soggy spots.
- Forgetting to flip and re-spray — both sides need crisping.
🎨 Variations & Add-Ons
- Spicy Version: Add extra cayenne pepper to the flour mix or a few dashes of hot sauce to the buttermilk.
- Southern-Style: Toss in a pinch of smoked paprika and dried thyme for that deep South flavor.
- Gluten-Free: Use a gluten-free flour blend and double-check your spices.
- Kid-Friendly: Skip the cayenne and serve with honey mustard or ranch.
- Extra Crunchy: Dip the coated chicken back into buttermilk and dredge again for a double crust.
📦 Make Ahead & Storage
You can marinate the chicken up to 24 hours in advance. Once cooked, let leftovers cool completely before storing.
- Fridge: Store in an airtight container for up to 3 days. Reheat in the air fryer at 350°F for 5-7 minutes to re-crisp.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw in the fridge before reheating.
Avoid microwaving — it softens the crust.
🥗 Nutrition Highlights
Buttermilk adds flavor without heavy cream or deep-frying. Air frying slashes calories and fat vs. traditional frying.
Air Fryer Crispy “Fried” Chicken
Ingredients
Equipment
Method
- In a bowl or zip-top bag, marinate chicken in buttermilk for at least 4 hours or overnight.
- In a shallow bowl, mix flour, cornstarch, and seasonings.
- Remove chicken from marinade, dredge in flour mix, pressing to coat.
- Preheat air fryer to 380°F.
- Place chicken in basket in single layer; spray lightly with oil.
- Air fry at 380°F for 25-28 minutes, flipping and re-spraying halfway, until golden and cooked through.
Notes
- Use gluten-free flour for GF version.
- Brine adds tenderness — don’t skip!
- Reheat in air fryer for best texture.
If you give this crispy air fryer chicken a try, I’d love to hear how it turned out! It’s become a regular in our dinner rotation — juicy, crispy, and super satisfying. Feel free to tweak the spice levels or go for a double-dip crust if you’re feeling extra. Want another air fryer dinner idea? Check out my air fryer pork chops — they’re just as quick and craveable!
