Air Fryer Fried Chicken
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My air fryer fried chicken is just as crispy and juicy as you’d expect, but without all the fuss of deep frying them! Full of delicious texture and flavor, this tastes like KFC!
The beauty of using an air fryer is that it reduces the fat and calories of traditionally calorie-dense foods. I’ve given tons of classics a makeover, but fried chicken is one I’m especially proud of.
I come from a KFC-loving family, so recreating it without the oil but with maximum CRUNCH became my personal challenge. In culinary school, we were taught the science of fried foods- how hot oil creates that truly crispy coating without drying out the meat. Translating those same principles to the air fryer took plenty of tinkering, but I shamelessly nailed it out of the park.
After testing dozens of batches, I found the secret: A blend of flour and cornstarch (yes, both!). The result? Fried chicken that looks and tastes deep-fried, but skips the deep-frying process. Even my family couldn’t tell the difference!
Table of Contents
Why I love this recipe
- Easy prep. Dip, coat, and air fry; all of this comes together in minutes! The prep time is minimal.
- Healthier. Traditional fried chicken is loaded with extra fat and calories. In my version, there is a fraction of both.
- Fuss-free. Fried chicken (or any fried food, really) can make quite a mess in the kitchen, but using an air fryer negates all of it completely. Also, the batter doesn’t need any eggs to bind.
- Easy to make ahead. Confession: I love eating fried chicken straight from the fridge, and I promise you, this tastes just as good. You can even reheat it to maximum crispiness in the air fryer.
- The TEXTURE! Each piece of chicken will be crispy on the outside and tender, juicy on the inside.
Ingredients needed
- Chicken pieces. Get bone-in and skin-on chicken, including a mix of thighs, chicken drumsticks, and breasts. For this recipe, I prefer to use bone-in, skin-on chicken. The batter works perfectly for any cut of chicken, so use a mix of chicken thighs, chicken drumsticks, and chicken breasts.
- Buttermilk. A key ingredient in fried chicken. It helps the batter hold onto the chicken better.
- Spices. Salt, garlic powder, smoked paprika, and pepper.
For the breading
- Flour. Either all-purpose flour or wheat flour.
- Cornstarch. Thickens the batter.
- Spices. I’m using a mix of salt, black pepper, paprika, onion powder, and garlic powder.
- Olive Oil spray. For coating the air fryer basket.
How to make air fryer fried chicken
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1: Marinate. Add buttermilk, salt, pepper, smoked paprika, and garlic powder to a large bowl, along with the chicken. Let it sit for at least 10 minutes to thicken.
Step 2: Coating the chicken. Using tongs, remove pieces of the chicken from the buttermilk mixture, shaking off any excess. Then, moving quickly, dredge the chicken in the flour mixture, ensuring both sides are well coated.
Step 3: Prep the air fryer. Generously spray the chicken with cooking spray and place them in a single layer in a greased air fryer basket.
Step 4: Air fry the chicken. Air fry for 15 minutes, then flip the chicken. Respray the chicken with cooking spray and continue cooking for an additional 5 minutes. Once the chicken reaches an internal temperature of 165F, it’s ready to serve.
Ideal cooking time
Remember, the cooking time for the chicken varies depending on the cut of chicken used and the level of fullness of your air fryer basket.
My #1 tip to check when the chicken is cooked is to use an instant-read meat thermometer. Ready-to-eat chicken should have an internal temperature of 165°F (or 155-160°F, plus a 5-minute resting time).
Arman’s recipe tips
- Pat dry the chicken well before coating it with the marinade and breading mixture, as this will ensure it will be extra crispy and juicy.
- Marinate in advance. I’ve tested the chicken marinated for up to 24 hours, which is great if you want to prep it in advance.
- Please don’t overcrowd the air fryer basket. If you can’t comfortably fit all the chicken in, cook them in batches.
- The chicken should be golden brown throughout the cooking process. If you notice light pockets of color, spray a little more oil over them.
- Only add the cornstarch as needed. If there is too much, the coating will be too thick.
- Spice it up! If you love my spicy chicken sandwich or hot honey chicken sandwich, replicate the spice by adding a dash of hot sauce or some cayenne pepper to the batter. Trust me, it reminds me of a KFC Zinger burger or a spicy Southern fried chicken burger.
Frequently asked questions
Of course! I like to use a mix because my family has different preferences (but we all love fried chicken). Use any cut you prefer, and ensure the chicken reaches an internal temperature of 165°F before removing it from the air fryer.
This is the question I get the most, and it comes down to two things. It usually happens if you overcrowd the air fryer basket OR skip spraying the chicken before air frying. Air fryers work by circulating hot air around the food, so giving the chicken a little space and a quick spritz of oil makes all the difference.
I find reheating the chicken in the air fryer to be the best. Air fry at 350°F for 4-5 minutes, until hot. This way, the coating crisps up again instead of getting soggy in the microwave.
Storage instructions
To store. Leftovers can be stored in an airtight container in the fridge for up to 5 days.
To freeze. Put the cooked chicken in a ziplock bag and freeze for up to 6 months.
Reheating. You can reheat fried chicken in the air fryer or a preheated oven. Please do not microwave it, or else the skin will be soggy.
✅ Nutrition reviewed
Since this chicken recipe discusses health benefits and tips, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Air Fryer Fried Chicken (KFC Style!)
Video
Ingredients
- 2 pounds skin-on chicken a mix of bone-in chicken thighs and drumsticks
- 1 cup buttermilk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the breading
- 1 cup flour
- 1/2 cup cornstarch or as needed
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Preheat the air fryer to 180C/350F.
- In a mixing bowl, add the chicken, buttermilk, garlic powder, salt, and pepper, and let it sit for 10 minutes. In a separate bowl, whisk the flour, cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Using tongs, pick up pieces of the chicken and shake off excess buttermilk. Moving quickly, dip the chicken in the breading on both sides.
- Generously spray the air fryer basket. Place a single layer of chicken in it and generously spray it with cooking spray. Air fry the chicken for 15 minutes, flip, spray again, and cook for another 5 minutes.
- Once the chicken reaches an internal temperature of 165F, they are ready to be removed from the air fryer. Repeat the process until all the chicken is cooked.
I have made your recipe twice now. Absolutely love it. It’s so much better than deep frying. I don’t have the oil I don’t have the calories and I do not have underclubbed over cooked chicken. It’s perfect I do add a few extra spices and hot sauce and when I do my buttermilk I put the hot sauce in that, and I let it stay like that for at least eight hours thank you for the recipe I will be using it again and again and again
Yum! Made this tonight. Love it! As you said, you may have to adjust cooking time according to the size of your chicken pieces. I had to cook 15 minutes on both sides. I loved how it turned out! I may experiment by adding more herbs next time such as coriander and thyme. Thank you!
Delicious!! Easy to make.
Thanks, Jean!
Although I love your recipes as they super tasty can you please please do metric as an option. I’m from the UK and very rarely use cups.
I adjusted the seasonings to my preference and also added a little cornmeal to the flour but besides that, these came out terrific!
Delicious! Easy, tasty, and crispy.
This the best recipe ive found, even the kids didn’t mind that it wasn’t KFC 🙂
I’ve tried a bunch of recipes but this one actually works! I sorta messed it up the first time, but I saw the promise and tried again. Very tasty and the cooking times given were very precise.
My only “note” to the Big Man himself is that if you’re going for KFC style… you forgot the sugar. I’m pretty certain they toss a lot into their recipe. 🙂
Found this recipe 3 months ago and have lost count of the number of times we’ve made it. We change up the spices now and again but it always turns out perfectly. Absolutely delicious!
Wow! Great recipe. Will definitely make this again. Thank you!
This chicken turned out so moist and delicious! we cooked it in batches and, kept it warm in a 200-degree oven. It was slightly undercooked but, after resting in the oven, it was perfect!
‘This is better than KFC’ say my 2 teenage girls! Definitely recommend this healthier version – delicious and easy to put together. I added a bit of garlic powder and onion salt to the chicken mixture. It really is ‘finger licking good’ – soft juicy chicken with super crunchy texture outside.
This was so easy, and what a great way to make it healthier. Thnaks.
I seached a recipe of fried chicken in Air Frier for an English class project, an when I did this recipe at home, it was the best this I ever cooked (well, the only thing I cooked before was cereals)! Hightly recommended.
i feel way less guilty for frying chicken in the air fryer than buying it out. such a good idea.