Crispy, juicy, and absolutely irresistible—air fryer fried chicken can turn any meal into a celebration of flavors. Have you ever bitten into a piece of fried chicken and thought, “This is it—the pinnacle of culinary joy”?
Well, this recipe might just do that to you. I remember the first time I tried air-fried chicken, I was skeptical.
How could this little contraption replace the deep-fried goodness we all know and love? But then, that first crunch—oh, it was like discovering a new song that instantly becomes your favorite.
And let’s be honest, in a year where air fryers are as popular as viral TikToks, why not give it a whirl? This is where crispy dreams meet reality, and honestly, who wouldn’t want that?
So grab your air fryer, channel your inner chef, and let’s make some magic.
Steps
- Marinate the Chicken: Season the chicken pieces thoroughly with salt and pepper. Submerge them in buttermilk within a bowl, ensuring they are fully covered. Allow the chicken to marinate for at least an hour or up to overnight for best results.
- Prepare the Breading: In a separate bowl, combine flour, seasoned salt, additional salt, pepper, garlic powder, and paprika to create the breading mixture. Remove the chicken from the buttermilk, shaking off any excess, and coat each piece well in the flour mixture. Place the breaded chicken on a clean plate or wire rack to rest.
- Air-Fry the Chicken: Preheat your air fryer to 350°F and lightly coat the basket with nonstick spray. Arrange half of the chicken pieces in the basket, ensuring they do not touch to allow proper air circulation. Lightly spray the chicken with oil, cook for 14 minutes, flip, spray again, and continue cooking for another 10 to 12 minutes until the chicken reaches the appropriate internal temperature.
- Check for Dry Spots: During cooking, inspect the chicken for any dry flour patches. If found, spray lightly with oil to ensure the breading crisps up properly.
- Serve: Once cooked, allow the chicken to rest for a few minutes on a plate before serving. Enjoy immediately with sides like coleslaw or mashed potatoes. Store leftovers in the refrigerator for up to 5 days, reheating in a 300°F oven for 8 to 10 minutes when needed.
Ingredients
- 1 whole chicken (approximately 4 pounds), cut into 10 pieces (2 breasts halved, 2 wings, 2 legs, 2 thighs)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon seasoned salt (such as Lawry’s)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Olive oil spray for cooking
FAQ
- Is air fryer fried chicken as crispy and juicy as traditional fried chicken?
- Air fryer fried chicken is not exactly the same as traditional deep-fried chicken. The crust might not be quite as crispy, and the chicken might not be as juicy. However, it is very close, achieving about 90 to 95 percent of the traditional texture and flavor.
- What type of chicken should I use for air frying?
- For the best flavor and juiciness, it’s recommended to use a whole chicken, cut into pieces, with the skin on and bone in. This provides both dark and white meat. Chicken strips can also be used, but they cook faster and need to be checked frequently to prevent overcooking.
- How should I bread the chicken for air frying?
- Use a single layer of well-seasoned flour for breading. A double-dipped thick breading might not hydrate well in an air fryer, leading to uncooked flour spots. Soaking the chicken in buttermilk before breading can help achieve tenderness.
- Can I pan-fry the chicken if I don’t have an air fryer?
- Yes, you can pan-fry the chicken in a cast iron skillet. Use enough oil to cover about 1 to 1 1/2 inches of the skillet and fry the chicken at 350°F for about 8 minutes per side, checking the internal temperature to ensure doneness.
- How should I reheat leftover air fryer chicken?
- It’s best to reheat air fryer chicken in a 300°F oven rather than using the air fryer again. This method will keep the crust relatively crispy and ensure the chicken is heated evenly. Reheat for 8 to 10 minutes.
Tips
- Use a Meat Thermometer: Ensure your chicken is cooked thoroughly by using a meat thermometer. The internal temperature should reach at least 165°F for white meat and 175°F for dark meat to ensure it is cooked through.
- Avoid Overcrowding the Air Fryer: When air frying, arrange the chicken pieces so they don’t touch each other. This allows the hot air to circulate evenly, ensuring a crispier result.
- Rehydrate Dry Flour Spots: If you notice any dry flour spots on your chicken while air frying, lightly spray them with oil. This will help achieve a crispy coating, as dry flour won’t crisp up properly without a bit of moisture.
- Reheat in the Oven: For reheating leftover chicken, use a 300°F oven instead of the air fryer. This method will help maintain the chicken’s crispy texture without burning the exterior.
Equipment
- Air Fryer
- Meat Thermometer
- Tongs
- Wire Rack (for resting the breaded chicken)
