Name: Air Fryer Fried Chicken Recipe
Prep time: 10 min
Cook time: 25 min
Total time: PT-490278H58M25S
Cuisine: American
Ingredients: ½ whole chicken cut into separate pieces (breast, thigh, wing, and leg); ½ cup hot sauce; ½ cup buttermilk; ¾ cup all-purpose flour; 2 teaspoons seasoning salt; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; ½ teaspoon cayenne pepper; Oil for spraying (canola or vegetable oil)

Jump to Recipe

Introduction

Air Fryer Fried Chicken offers a healthier twist on a classic comfort food, delivering crispy, juicy pieces without deep frying. With a flavorful marinade and seasoned flour coating, this recipe is perfect for a satisfying meal that cooks quickly in your air fryer.

The image shows crispy fried chicken pieces with a golden brown and crunchy outer layer. The chicken skin is well-fried with textured crinkles and uneven browning giving a homemade look. Inside, the chicken meat is tender and white, visible in one piece that is slightly torn open. The fried pieces are placed on a white marbled textured surface that contrasts with the warm colors of the chicken, highlighting its crispiness and juiciness. The close-up view focuses on the rich texture and colors of the coating and meat. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ whole chicken cut into separate pieces (breast, thigh, wing, and leg)
½ cup hot sauce
½ cup buttermilk
¾ cup all-purpose flour
2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
½ teaspoon cayenne pepper
Oil for spraying (canola or vegetable)

Instructions

Step 1: Place the chicken pieces in a mixture of buttermilk and hot sauce. Refrigerate and allow to marinate for 1 to 24 hours.
Step 2: In a bowl, whisk together flour, seasoning salt, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Set aside.
Step 3: Place a parchment liner in the air fryer basket.
Step 4: Remove each piece of chicken from the marinade, coat thoroughly in the seasoned flour mixture, and shake off excess. Arrange the pieces in a single layer in the air fryer basket.
Step 5: Set the air fryer to 390°F and cook for 25 minutes.
Step 6: After 13 minutes, open the air fryer. Spray the flour spots on the chicken with oil, flip the pieces, and spray the other side. Close the air fryer and continue cooking for the remaining 12 minutes.
Step 7: Use a meat thermometer to check the chicken’s internal temperature; it should reach 165°F at the thickest part to be fully cooked.

Tips & Variations

Arrange chicken pieces in a single layer with space between them to ensure even crisping.
Lightly spray oil on the flour-coated chicken to avoid dry flour spots and enhance crispiness.
Use parchment liners to reduce breading loss but place chicken on the liners before starting the air fryer to prevent them from flying into the fan.
Adjust hot sauce quantity based on your spice preference.
Use chicken with skin on for best breading adhesion and crispiness.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place chicken in the air fryer at 370°F for about 10 minutes to restore crispiness and warmth.

How to Serve

The image shows three pieces of fried chicken placed on a white marbled surface. Each piece has a thick, crispy layer of golden brown breading with a slightly uneven texture, featuring some bubbly and crunchy spots. One piece is partially cut open, revealing tender, juicy white meat inside with a moist texture contrasting against the rough crust. The chicken pieces have a warm color palette of golden yellow, light brown, and white. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use skinless chicken for this recipe?

Skinless chicken may not hold the breading as well and might not get as crispy, so it’s best to use chicken with skin on for this recipe.

How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature; the chicken is safe to eat when it reaches 165°F at the thickest part.