Description
My air fryer fried chicken is just as crispy and juicy as you’d expect but without all the fuss of deep frying them!
Ingredients
Scale
- 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
- 1 cup flour
- 1/2 cup cornstarch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
Instructions
- Step: Preheat the air fryer to 180C/350F.
- Step: In a mixing bowl, add the chicken, buttermilk, garlic powder, salt, and pepper, and let it sit for 10 minutes.
- Step: In a separate bowl, whisk the flour, cornstarch, salt, pepper, garlic powder, onion powder, and smoked paprika.
- Step: Using tongs, pick up pieces of the chicken and shake off excess buttermilk.
- Step: Moving quickly, dip the chicken in the breading on both sides.
- Step: Generously spray the air fryer basket.
- Step: Place a single layer of chicken in it and generously spray it with cooking spray.
- Step: Air fry the chicken for 15 minutes, flip, spray again, and cook for another 5 minutes.
- Step: 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.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can freeze cooked chicken in a bag for up to 6 months. Reheat in the air fryer or a preheated oven; avoid the microwave to keep the skin crispy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 273 kcal
- Sugar: 1 g
- Sodium: 668 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 17 g
- Cholesterol: 75 mg
Keywords: air fryer, fried chicken, crispy chicken