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.
Budget-Saving Tip
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.
Air Fryer Fried Chicken
Servings 10 piecesIngredients
- 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)
Instructions
- 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!
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Equipment
- Air Fryer
Notes
- 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.
Nutrition
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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!
Recipe Tips for Success
- 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.
- 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.
- 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.
- Spray the floured chicken with enough oil to cover it completely, once before cooking and once mid-cook.
- 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.
- 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.
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.
Tried this recipe this evening, it is really great! Thanks so much.
Its tender and juicy and crispy, sure, it also has no flavor at all. I ended up having to add a ton more spices.
Looking forward to trying
Sounds great can’t wait to try
I am new to air fryer cooking, the chicken breasts came out good, nice and moist right through, the cooking time for us was about right.
Will make again. Thanks
Don’t know what air fryer you’re using, but those times completely nuke the chicken. Only needs about half of that.
Otherwise good.
20 mins at 300 the 15-20 mins at 400? That’s a lot of cooking
Do you pull the chicken out and let the air fryer come up to 400* after turning the pieces? Or just turn the temp up and turn the pieces and let it go? I’ve cooked thighs before but never breaded and only at one temperature. I’m looking forward to trying this!!
Just flip them, turn the temp up, and press go. :)
I don’t have an air fryer, but I do have a convection oven.
Would the directions be the same?
Thanks!
Air fryers are basically small convection ovens, so it will work similarly! But you may find the cook time to vary slightly since the oven is bigger and may not be exact to the smaller air fryers.
I would like to try the recipe, but can I get clarification is it baking powder or baking soda in the first part of the recipe the discussion mentions baking soda as something that would make it crispy however, in the additional parts of the recipe it says baking powder.
Sorry about that typo, it’s baking powder. :)
I use this site all the time, but I don’t usually comment after making a recipe. But this recipe was incredIble! Make it, you won’t regret It.
Thank you so much Jessie!
Are there any changes to cooking time if it’s boneless chicken compared to bone in chicken? Thanks! Excited to try this!
Yes, boneless chicken cooks much faster, but we’d need to do a little testing before suggesting an exact time and temperature.
Can you use boneless chicken breasts
Boneless chicken cooks much faster, but we’d need to do some testing before being able to suggest and exact time and temperature.
I’ve always wanted to know how to make crispy chicken, that was relatively healthy and delicious and you’ve given me that chance. Thank you so much.
On the first turn, the coating came off and stuck to the basket. I did thoroughly spray it. Any suggestions?