Can I use boneless chicken instead of bone-in?

Absolutely! Boneless chicken works wonderfully in this recipe, but you'll need to adjust cooking times. Boneless thighs will need about 18-20 minutes total, while boneless breasts will be done in 16-18 minutes. Always verify doneness with a meat thermometer (165°F for white meat, 175°F for dark).

Is the buttermilk marinade really necessary?

While you can skip it, the buttermilk marinade is what elevates this recipe from good to exceptional. The acids in buttermilk tenderize the meat while adding moisture and flavor. If you're in a hurry, even 30 minutes will make a noticeable difference, though 4+ hours is ideal.

My coating isn't getting crispy. What am I doing wrong?

Three likely culprits: First, ensure you're not overcrowding the air fryer basket. Second, make sure you're using enough oil spray to help the coating brown. Finally, check that your air fryer is properly preheated before adding the chicken.

Can I prepare this without an air fryer?

Yes! This recipe adapts well to conventional ovens. Place the breaded chicken on a wire rack over a baking sheet and bake at 425°F for 35-40 minutes, until the internal temperature reaches the appropriate level. You won't get quite the same crispiness, but it will still be delicious.

Crispy Air Fryer Fried Chicken Recipe

Name: Crispy Air Fryer Fried Chicken Recipe
Prep time: 4 h 5 min
Cook time: 30 min
Total time: 4 h 35 min
Cuisine: American
Ingredients: 4 chicken drumsticks (bone-in, skin-on); 4 chicken thighs (bone-in, skin-on); 2 cups buttermilk; 1/4 cup buffalo hot sauce; 1 tablespoon garlic powder; 1 tablespoon salt; 1 teaspoon black pepper; 1 cup all-purpose flour; 1/3 cup cornstarch; 2 teaspoons salt; 2 teaspoons paprika; 2 teaspoons onion powder; 2 teaspoons garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon white pepper; 1 teaspoon cayenne pepper; Cooking oil spray

This Crispy Air Fryer Fried Chicken delivers all the golden-brown crunch and juicy tenderness of traditional fried chicken with significantly less oil. The buttermilk marinade ensures perfectly moist meat while the seasoned flour coating creates that irresistible crispy exterior we all crave. Ready in just 35 minutes of active time, this recipe transforms your air fryer into a ticket to fried chicken paradise without the guilt or mess of deep frying!

Why You’ll Love This Recipe

Healthier Option: Enjoy the crispy satisfaction of fried chicken with just a fraction of the oil typically used in deep frying, making this a better-for-you alternative that doesn’t sacrifice flavor.
Perfect Texture Contrast: The air fryer creates that magical combination of audibly crunchy exterior and juicy, tender interior that defines great fried chicken.
Make-Ahead Friendly: The buttermilk marinade does double duty – not only improving flavor but also allowing you to prep ahead and make dinner assembly quick and easy.
Less Mess: Skip the splattered oil and lingering fried food smell that comes with traditional frying methods. The air fryer contains everything neatly.

Ingredients You’ll Need

Chicken pieces: Bone-in, skin-on thighs and drumsticks are ideal as they stay juicy and have more flavor than white meat. The bones help conduct heat evenly, and the skin crisps up beautifully.
Buttermilk: The secret to incredibly tender chicken. Its mild acidity helps break down proteins and infuses moisture deep into the meat.
Buffalo hot sauce: Adds a subtle kick without making the chicken spicy, while enhancing the overall flavor profile.
Seasonings: A blend of garlic powder, salt, and pepper in the marinade builds the first layer of flavor that permeates the meat.
All-purpose flour: The foundation of your crispy coating that creates that classic fried chicken exterior.
Cornstarch: The magic ingredient that ensures extra crispiness by creating a lighter, more delicate crunch than flour alone.
Spice blend: The combination of paprika, onion powder, garlic powder, herbs, and peppers creates a deeply savory coating with hints of heat and complexity.
Cooking spray: Just a light mist gives you that golden-brown finish without excessive oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Nashville Hot: Add 2 tablespoons of cayenne to your spice mix and brush finished chicken with hot honey butter after cooking
Lemon Herb: Add lemon zest to your marinade and substitute Italian seasoning for the oregano and basil
Parmesan Crusted: Mix 1/2 cup of grated parmesan into your dredging mixture for a savory, cheesy crust

Dietary Adaptations

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or almond flour
Dairy-Free: Replace buttermilk with coconut milk plus 1 tablespoon of lemon juice or vinegar

Cut Variations

Family-Style Meal: Use a whole chicken cut into 8 pieces instead of just thighs and drumsticks
Party Appetizer: Make boneless chicken tenders using the same coating process but reducing cooking time to 16-18 minutes total

How to Make Crispy Air Fryer Fried Chicken

Step 1: Prep the Chicken

Trim any excess fat, skin, or gristle from your chicken pieces. This helps create a more uniform finished product and prevents flabby bits of skin that won’t crisp properly.

Step 2: Marinate

In a large mixing bowl, whisk together buttermilk, buffalo hot sauce, garlic powder, salt, and black pepper until well combined. Add the trimmed chicken pieces, making sure they’re completely submerged in the marinade. Cover the bowl and refrigerate for at least 4 hours, allowing the buttermilk mixture to work its tenderizing magic.

Step 3: Create the Dredging Mixture

Combine all-purpose flour, cornstarch, salt, paprika, onion powder, garlic powder, dried oregano, dried basil, white pepper, and cayenne pepper in a gallon-sized resealable bag or shallow dish. Mix thoroughly to ensure all seasonings are evenly distributed.

Step 4: Dredge the Chicken

Working with one piece at a time, remove chicken from the buttermilk marinade, allowing excess to drip off. Place each piece into the flour mixture, sealing the bag and shaking gently (or turning in the dish) until completely coated. Shake off any excess coating, then transfer to a wire rack. Let the breaded chicken rest for 5-10 minutes to help the coating adhere properly.

Step 5: Prepare and Cook

Lightly spritz your air fryer basket with cooking oil spray. Arrange 4-5 chicken pieces in a single layer, making sure they’re not touching. Lightly spritz the top of the chicken pieces with oil to help the coating brown properly.

Air fry at 375°F for 10 minutes, then flip the pieces with tongs. Continue cooking for another 10-12 minutes until the chicken reaches the proper internal temperature and the coating is deeply golden brown.

Step 6: Rest and Serve

Transfer the cooked chicken to a clean wire rack and let rest for 5-10 minutes. This allows the juices to redistribute throughout the meat for maximum juiciness. Repeat the cooking process with any remaining chicken pieces.

Pro Tips for Making the Recipe

Pat dry before marinating: Before placing chicken in the buttermilk, pat it dry with paper towels to remove excess moisture, which helps the marinade adhere better.
Don’t skip the resting period: Those 5-10 minutes after dredging are crucial for the coating to set up and stick to the chicken rather than falling off during cooking.
Single layer is non-negotiable: Crowding the air fryer basket will result in steaming rather than “frying” – be patient and cook in batches for the crispiest results.
Check early, check often: All air fryers cook differently, so start checking for doneness a few minutes before the suggested cooking time ends.
Oil spritz technique: Hold the oil sprayer 6-8 inches away from the chicken and use a sweeping motion for the most even coverage without soggy spots.

How to Serve

Perfect Pairings

Classic southern sides like coleslaw, mashed potatoes, or mac and cheese complete the comfort food experience
Honey butter biscuits create an irresistible sweet and savory combination
A crisp green salad with vinaigrette dressing provides refreshing contrast to the rich chicken

Sauces for Dipping

Honey mustard sauce
Ranch dressing
Buffalo sauce
Alabama white BBQ sauce

Meal Planning

Make this the centerpiece of your Sunday family dinner and enjoy leftovers in wraps or salads throughout the week.

Make Ahead and Storage

Storing Leftovers

Store cooled fried chicken in an airtight container in the refrigerator for up to 3 days. For best results, place pieces in a single layer with parchment paper between layers to preserve the crispy coating.

Freezing

Fully cooked chicken can be frozen for up to 3 months. Arrange in a single layer on a baking sheet until frozen solid, then transfer to a freezer bag, removing as much air as possible before sealing.

Reheating

For the crispiest results, reheat chicken in the air fryer at 350°F for 3-4 minutes. Alternatively, place on a wire rack over a baking sheet and warm in a 350°F oven for 15-20 minutes. Microwaving will result in soggy coating but is quick in a pinch (1-2 minutes on medium power).

FAQs

Can I use boneless chicken instead of bone-in?

Absolutely! Boneless chicken works wonderfully in this recipe, but you’ll need to adjust cooking times. Boneless thighs will need about 18-20 minutes total, while boneless breasts will be done in 16-18 minutes. Always verify doneness with a meat thermometer (165°F for white meat, 175°F for dark).
Is the buttermilk marinade really necessary?

While you can skip it, the buttermilk marinade is what elevates this recipe from good to exceptional. The acids in buttermilk tenderize the meat while adding moisture and flavor. If you’re in a hurry, even 30 minutes will make a noticeable difference, though 4+ hours is ideal.
My coating isn’t getting crispy. What am I doing wrong?

Three likely culprits: First, ensure you’re not overcrowding the air fryer basket. Second, make sure you’re using enough oil spray to help the coating brown. Finally, check that your air fryer is properly preheated before adding the chicken.
Can I prepare this without an air fryer?

Yes! This recipe adapts well to conventional ovens. Place the breaded chicken on a wire rack over a baking sheet and bake at 425°F for 35-40 minutes, until the internal temperature reaches the appropriate level. You won’t get quite the same crispiness, but it will still be delicious.

Final Thoughts

This Crispy Air Fryer Fried Chicken brings together the best of all worlds – the incredible crunch and flavor of traditional fried chicken with significantly less oil and mess. The buttermilk marinade is truly the secret weapon here, infusing the meat with moisture and flavor that makes every bite something to savor. Whether for a weeknight family dinner or a weekend gathering, this recipe delivers restaurant-quality results from the comfort of your kitchen. Give it a try, and I’m confident it will become your new go-to method for fried chicken!