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Seven pieces of crispy fried chicken with seasoning are arranged in the basket of an air fryer.
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Air Fryer Fried Chicken Recipe

Crispy on the outside, juicy on the inside - this air fryer fried chicken that skips the oil splatter and cleanup nightmare of traditional frying. Our favorite buttermilk marinated chicken gets a seasoned coating for that extra crunch and air fries to golden perfection in 30 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American
Servings: 4 servings
Calories: 599kcal
Author: Kita Roberts

Equipment

Ingredients

  • 2.5 pounds chicken drumsticks and thighs bone in, skin on
  • 1¼ cups buttermilk
  • 1 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • Oil spray neutral oil like avocado or canola

Instructions

Marinate the chicken:

  • In a bowl, mix the buttermilk with ½ teaspoon of the salt and ½ teaspoon of the smoked paprika.
  • Add the chicken pieces, coat thoroughly, cover, and marinate in the refrigerator for at least 2 hours or overnight.
    Raw chicken pieces marinating in a buttermilk with spices in a clear glass bowl on a light surface.

Coat the chicken:

  • In a separate bowl, combine the plain flour, cornflour, baking powder, the remaining smoked paprika, garlic powder, onion powder, the remaining salt and black pepper.
    Clear glass bowl containing flour, black pepper, salt, paprika, and cornstarch, arranged in separate piles on a white surface.
  • Lift each piece of chicken from the buttermilk marinade, letting the excess drip off.
  • Dredge the chicken in the flour mixture, pressing firmly so the coating sticks. Shake off any excess.
    Raw chicken pieces coated in flour and seasoning are arranged on a sheet of brown parchment paper on a wooden board.

Air fry the chicken:

  • Preheat your air fryer to 375°F.
  • Lightly spray the air fryer basket with oil and arrange the coated chicken in a single layer.
  • Spray the tops of the chicken generously with oil.
  • Cook, about 25 to 30 minutes, flipping once halfwaythrough until the chicken is deep golden with a firm, crunchy crust that sounds dry when tapped, and the internal temperature reaches 175–185°F for thighs and drumsticks.
    Crispy fried chicken drumsticks and thighs arranged in a single layer inside an air fryer basket.
  • Remove the chicken from the air fryer basket and transfer to a wire rack nestled over a baking sheet. Season immediately with a pinch of salt.

Rest and serve:

  • Allow the chicken to rest for 5 minutes before serving.

Notes

  • Best cuts: Bone-in, skin-on thighs and drumsticks give the juiciest results and crisp more evenly than breast meat.
  • Marinade time: Marinate for at least 2 hours; overnight results in the best texture and flavor.
  • Coating tip: Press the flour mixture firmly onto the chicken to create craggy edges that crisp in the air fryer.
  • Double dredge for crunch: A quick dip back into the buttermilk followed by a second flour coating creates the craggy, crispy crust fried chicken is known for.
  • Oil matters: Don’t skip the oil spray—fried chicken needs fat to crisp, even in the air fryer.
  • Batch cooking: Cook in batches to avoid steaming. Overcrowding the basket prevents proper browning.
  • Doneness: Chicken is technically done when the internal temperature reaches 165‡F, but we love to take dark meat to 175–185°F for the best bite.

Nutrition

Serving: 1serving | Calories: 599kcal | Carbohydrates: 33g | Protein: 42g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 798mg | Potassium: 640mg | Fiber: 1g | Sugar: 4g | Vitamin A: 888IU | Vitamin C: 3mg | Calcium: 162mg | Iron: 4mg