Crispy, juicy Air Fryer Fried Chicken — all the flavor, less mess! (original) (raw)

Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken is the move whenever I want loads of texture and flavor without dealing with a pot of used oil and a greasy stovetop. It’s all of the yum with less of the fuss! The hardest thing for me about frying chicken in an air fryer is not eating the crunchy, golden skin before it hits the table.

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“This recipe is awesome! Long-time cook here – follow this recipe for amazing fried chicken. I’ve used it several times now, it’s a winner.”

Lori

Easy Recipe for Air Fryer Fried Chicken

I much prefer making fried chicken in the air fryer because it gives me everything I want (crunch, flavor, and juicy meat) without the mess of deep frying. Air fryers are just like mini convection ovens that circulate hot air around the food, crisping it up beautifully with way less oil. One thing I always do before frying chicken, air fryer or not, is brine it. A good soak in a buttermilk mix makes the meat extra juicy and flavorful. If I have the time, I’ll let it sit for a few hours, but if I’m in a hurry, even 30 minutes makes a difference.

I butcher a whole chicken because it’s cheaper, so if you can, I recommend you do the same to save some pennies. You can store any leftovers in the fridge or freezer for future dinners (or to make more air fryer fried chicken…I wouldn’t blame you!) However, you can fry any kind of chicken you want: wings, breasts, or thighs.

Cost 8.51recipe/8.51 recipe / 8.51recipe/0.85 serving

Crispy on the outside and juicy on the inside, Air Fryer Fried Chicken delivers loads of texture and flavor without the fuss of deep frying.

Step-by-step photos can be seen below the recipe card.

• ▢ 3 lbs chicken, about 10 pieces* ($5.22)

For the brine:

• ▢ 2 tsp smoked paprika ($0.20)
• ▢ 1/2 tsp black pepper ($0.08)
• ▢ 2 tsp garlic powder ($0.20)
• ▢ 2 tsp onion powder ($0.20)
• ▢ 2 tsp oregano ($0.20)
• ▢ 1 tsp cayenne pepper ($0.10)
• ▢ 1 Tbsp salt ($0.09)
• ▢ 1 cup buttermilk** ($0.32)
• ▢ 1 egg, beaten ($0.67)

For breading the chicken:

• ▢ 2 cups all-purpose flour ($0.36)

• ▢ 1/4 cup cornstarch ($0.24)

• ▢ 2 tsp baking powder ($0.08)

• ▢ 1 tsp salt ($0.03)

• ▢ 1/2 tsp onion powder ($0.05)

• ▢ 1/2 tsp garlic powder ($0.05)

• ▢ 2 oz cooking spray*** ($0.62)

• Mix the smoked paprika, black pepper, garlic powder, onion powder, oregano, cayenne pepper, salt, buttermilk, and egg in a large bowl.

• Place chicken in the bowl and mix until all of the chicken is covered. Place a piece of plastic wrap directly on the surface of the chicken. Marinate in the fridge for at least 30 minutes, preferably 2 hours.

• Preheat your air-fryer to 300°F. Mix flour, cornstarch, baking powder, salt, onion powder, and garlic powder in a large bowl. Remove one piece of chicken from the brine, shake off the excess brine, and dredge it in the flour mixture. Set it aside and repeat with the remaining pieces of chicken.

• Spray cooking oil in your air fryer basket until it is completely covered. Place the chicken in the basket in a single layer, making sure no pieces overlap. Spray the top of the chicken with cooking oil until thoroughly covered. Cook for 20 minutes at 300°F.

• Carefully flip the chicken pieces so as not to destroy the crust. Spray the top surface of the chicken again with cooking oil until thoroughly covered.

• Cook for 15 to 20 minutes at 400°F, or until chicken skin is crispy and golden and the internal temperature is 160°F. Insert the thermometer in the thickest part of the chicken without touching the bone. Then try not to eat that crispy skin before serving. Forgive yourself if you fail miserably!

See how we calculate recipe costs here.

* I butchered a whole 3-pound chicken into 10 pieces, but feel free to use 3 pounds of whatever pre-cut chicken you desire, thighs, breasts, wings, etc. If your air fryer basket is small, it’s best to fry similar-sized pieces in batches.

**You can make your own buttermilk by mixing 1 cup of whole milk with 1 tablespoon of distilled white vinegar.

*** Y ou need oil to fry chicken, even in an air fryer. If you don’t have oil spray, put corn oil or vegetable oil in a spray bottle and use that.

• Feel free to swap the spices used in the brine mixture with three tablespoons of your favorite spice blend.
• **A Note on the Cooking Time: Your cook time depends on the cuts of chicken used. The thicker the cut, the longer it takes to reach the required 165°F. Use a thermometer and pull the chicken once it hits 160°F. It will continue to cook outside of the air-fryer, and the temperature will reach 165°F. If you do not have a thermometer, cook the chicken until the juices run clear.

Serving: 1piecesCalories: 470kcal (24%)Carbohydrates: 26g (9%)Protein: 30g (60%)Fat: 27g (42%)Sodium: 1147mg (50%)Fiber: 1g (4%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

How to Make Air Fryer Fried Chicken Step-by-Step Photos

Make the brine: Mix 2 teaspoons smoked paprika, 1/2 teaspoon freshly ground black pepper, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons oregano, 1 teaspoon cayenne pepper, 1 tablespoon salt, 1 cup buttermilk, and 1 beaten egg in a large bowl.

Brine the chicken: Place 10 pieces of chicken in the bowl and mix until all of the chicken is covered. Place a piece of plastic wrap directly on the surface of the chicken. Marinate in the fridge for at least 30 minutes, preferably 2 hours.

Bread the chicken: Preheat your air-fryer to 300°F. Mix 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder in a large bowl. Remove one piece of chicken from the brine, shake off the excess brine, and dredge it in flour mixture. For a very thick layer of breading, dunk the chicken in the brine again and dredge it in the flour mixture, shaking off the excess. Set it aside and repeat with the remaining pieces of chicken.

Air fry: Spray cooking oil in your air fryer basket until it is completely covered. Place the chicken in the basket in a single layer making sure no pieces are overlapping. Spray the top of the chicken with cooking oil until thoroughly covered. Cook for 20 minutes at 300°F.

Carefully flip the chicken pieces so as not to destroy the crust. Spray the top surface of the chicken again with cooking oil until thoroughly covered.

Cook for 15 to 20 minutes at 400°F, or until chicken skin is crispy and golden and the internal temperature is 160°F. It might take a few minutes longer, depending on the size of your air-fryer basket and the amount of chicken in the basket. Insert the thermometer in the thickest part of the chicken without touching the bone. Then try not to eat that crispy skin before serving. Forgive yourself if you fail miserably!

1. For deep flavor and juicy, tender results, brine your chicken. Even a short thirty-minute dip will make a huge difference, but whenever I can, I prefer to brine mine for at least 2 hours.
2. Preheat the air fryer. Your air fryer is a countertop oven; like most ovens, you need to preheat it. You may not need to do so for every recipe, but for crispy fried chicken that’s cooked throughout, it’s a must.
3. When you’re ready to fry, shake off the excess brine and thoroughly dredge the chicken in seasoned flour mixed with cornstarch and baking powder. The last two ingredients are my top tips for helping crisp the skin.
4. Spray the floured chicken with enough oil to cover it completely, once before cooking and once mid-cook.
5. Use a lower temperature (300°F) to give the chicken time to cook without burning the batter, then increase the heat (400°F) to finish cooking the chicken and create a crispy, golden outer layer.
6. Cook the chicken to 160°F. The chicken will continue to cook after it’s out of the air fryer, and that carry-over cooking will take you to the recommended internal temperature of 165°F.

Serving Suggestions

When I make air fryer fried chicken, I’m going all in on the sides! A big scoop of creamy mac and cheese and a warm biscuit or dinner roll are non-negotiables. I also recommend balancing the flavors with something fresh and tangy, like coleslaw or a buttery cabbage casserole. And don’t forget the dipping sauce! Mayo ketchup is my go-to, but ranch or hot honey is always a hit, too. If you really want to round out the meal, add some crispy French fries, corn on the cob, or a simple side salad.

How To Reheat Air Fryer Fried Chicken

Try not to leave the chicken out at room temperature for longer than two hours. Harmful bacteria start to multiply soon after. Refrigerate fried chicken in an air-tight container for up to 3 days. Freeze it for up to 4 months, though the sooner you eat it, the tastier it will be. To reheat it, bring it up to room temperature. Preheat your air fryer to 350°F and cook the chicken until it’s steaming, about 5 minutes.

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Monti CarloMonti Carlo is a Puerto Rican food TV personality, food writer, and special events chef. Catch our Senior Food Editor doing her best not to talk with her mouth full on Good Morning America, The Today Show, Netflix, Food Network, Cooking Channel, and PBS. Her first full-length cookbook, Spanglish, will be published in Spring '25 by Simon and Schuster's Simon Element.More About Monti