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

Description

Crispy Air Fryer Fried Chicken is the perfect finger-licking goodness without the mess of deep frying. This recipe combines tender, juicy chicken pieces coated in a flavorful, golden breading. Using the air fryer, you’ll achieve a perfectly crisp exterior while keeping the inside tender and moist. With the addition of a buttermilk marinade and savory spices, each bite bursts with flavor. It’s a healthier, easier, and cleaner way to enjoy classic fried chicken!

Ingredients

Units Scale

Chicken and Marinade

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

Dredging Mixture

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

Other

Cooking oil spray

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chicken
Trim the 4 chicken drumsticks and 4 chicken thighs to remove any excess fat, skin, or gristle, ensuring the pieces are clean and ready for marinating.
Marinate the Chicken
In a large mixing bowl, whisk together the buttermilk, buffalo hot sauce, garlic powder, salt, and black pepper. Add the cleaned chicken pieces and ensure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 4 hours to allow the flavors to penetrate.
Prepare the Dredging Mixture
In a gallon-sized resealable plastic bag or a shallow dish, mix the all-purpose flour, cornstarch, salt, paprika, onion powder, garlic powder, dried oregano, dried basil, white pepper, and cayenne pepper thoroughly until well combined.
Bread the Chicken
Remove each piece of chicken from the buttermilk marinade, allowing excess marinade to drip off. Place the chicken in the dredging mixture and coat it thoroughly. Shake off any extra flour and transfer the breaded chicken pieces to a wire rack. Let them rest for 5 to 10 minutes to allow the coating to adhere.
Prepare the Air Fryer
Preheat the air fryer to 375°F (190°C) using the Air Fry function. Spritz the inside of the air fryer basket lightly with cooking oil spray.
Cook the Chicken
Place 4 to 5 breaded chicken pieces into the basket, ensuring they are in a single layer and not overcrowded. Lightly spritz the tops of the chicken with oil spray to coat any visible flour. Cook for 10 minutes, then flip the chicken pieces and cook for an additional 10 to 12 minutes, or until the internal temperature reaches 165°F (74°C) for white meat or 175°F (79°C) for dark meat.
Rest and Serve
Remove the cooked chicken from the air fryer and let it rest on a clean wire rack for 5 to 10 minutes to allow the juices to redistribute. Repeat the process with the remaining chicken pieces.

Notes

Brining is Key: While you can skip the 4-hour brining step, the buttermilk’s natural acidity and enzymes not only infuse flavor into the chicken but also tenderize it, resulting in a juicy texture. For the best results, you can marinate the chicken for up to 48 hours.
Oil Spray Tips: When spritzing with oil, be sure to apply a light, even coating. Avoid soaking the chicken, as it can affect the crispiness.
Cooking in Batches: If you have a smaller air fryer, cook the chicken in batches to ensure even crisping and cooking.

Nutrition

Serving Size: 1 piece
Calories: 180
Sugar: 1g
Sodium: 680mg
Fat: 16g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 18g
Cholesterol: 70mg