Alright, so I need to tell you about this one time I almost gave up on air fryer chicken for good. I think I attempted it at least four times with four different recipes I had found online and each time the chicken was either oddly pale and chewy or just plain…lacking. Not bad, not good, but it was ok. And ok is not what I want when I’m craving fried chicken on a Tuesday.
Then I began experimenting and trying my own variation of these recipes – mostly for my own deep stubbornness – and by the fifth try I’d pulled this out of the basket and my husband, who ate his grandmother’s REAL deep-fried chicken, barged into the kitchen. When he went back for a second piece without me even having to ask him, I knew I’d finally got this thing right.
I’m not going to say that this tastes just like chicken that has been thrown into a hot, greasy pot. It doesn’t. However, it comes pretty damn close, and the fact that I don’t have a fast food place running up my nostrils every time I enter my kitchen for the next couple of days (or the “joys” of washing oil off my stove) is definitely a trade I’m willing to make.
A couple of tips before you begin-don’t rush the buttermilk soak, leave space for your chicken pieces in your basket and actually spray that coating with some oil before frying (I didn’t do this the first time and all my chicken pieces looked more steamed than fried.)
What You’ll Need
For the chicken:
- 2 lbs bone-in, skin-on chicken (I normally do a combination of wings and drumsticks but you can use thighs instead)
- 1 cup buttermilk
- 1 tablespoon of hot sauce – Frank’s is what I use but any will do.
- 1 teaspoon salt
For the coating:
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne, if you like a little heat
One more thing:
Oil spray – I purchased a refillable mister a while ago and it has really made a difference! The commercial sprays are fine as well, don’t worry about it.
How I Actually Make This
First, the marinade. Put the buttermilk, hot sauce and salt in a bowl or large ziplock bag, add the chicken and turn to coat, then refrigerate. Two hours is the minimum, but if you can set aside time the night before you plan to cook the chicken, it makes a much softer, more melting result. I tend to forget about the overnight thing, to be honest, but when I remember, it’s definitely better.
It’s all about the coating. Flour, panko, all the spices – whatever you’ve got – goes into a wide, flat dish or pie plate or tray or whatever you’ve got. Mix it up really well so you don’t bite into one without any spices and another one with all the spices.
Maybe it’s time to flour everything. Now, remove one piece at a time from the buttermilk, shake or drain off excess, and coat thoroughly with the flour mixture. Really press the flour in- go for the mash with your hands, get it from all directions. Sorry to be gross, but this is the dirty part and I think you’re going to be washing your hands multiple times.
Preheat the air fryer. Five minutes at 380°F before you add anything. I used to think preheating the air fryer was a waste, but trust me, getting a hot basket to start is so much better than one sitting there getting soggy before it even hits the air fryer.
Ladle it in. Place the chicken pieces in a single layer, you don’t want to crowd them as tempting as it is when your basket feels tiny. Spray the chicken with oil on their surface generously. There is no point in doing this and using all your oil if you don’t want them to have some real crispiness.
Cook it. 380°F for 20 minutes, turning the pieces over halfway and spraying the other side as well. Different air fryers may require the even longer depending on the size of the pieces, so stay vigilant – but you may need an additional 3-5 minutes. You’ll know it’s done when it’s deep golden and it’s at 165°F inside (if you have a meat thermometer).
Let it rest for a few minutes before digging in. I know, I know. But the coating also really sets up more as it rests and if you’re not so impatient you’ll get a much crunchier crust.
Things I’ve Learned Along the Way
- I’ve attempted to cook all the pieces of one batch at a time a dinner party (obviously not wanting to have to cook the pieces twice) and half the chicken is cooked soft on the bottom from overlapping. Lesson very much learned – do them in batches if the basket of your airfryer is smaller. No one will notice the extra ten minutes, but everyone will notice the soggy chicken!
- I have decided that at this point I can’t make it without the panko. I started doing this with only regular flour and it was good, but the panko just gives it this little textured crunch that makes it much more authentic.
- I’m lucky if I have any leftovers, but if you’re fortunate enough, heat them up in the air fryer rather than the microwave. Three to four minutes at 350 degrees F, and you’ve got crispy pieces again. Microwave just makes everything mushy and gross.
- Pour some melted butter with hot sauce over the cooked chicken immediately when you pull it out of the oven. This doesn’t completely fit the “fried chicken” theme, but it’s delicious and I make no apologies.
The Short Version (Recipe Card)
Air Fryer Fried Chicken
4 portions | Preparation time: 10 minutes + waiting for marinade | Cooking time: 20-25 minutes
Ingredients:
- 2 lbs chicken (drumsticks and/or wings)
- 1 cup buttermilk
- 1 tbsp hot sauce (optional)
- 1 tsp salt
- 1 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cayenne (optional)
Oil spray
Steps:
Marinate chicken in buttermilk mixture for at least 2 hours (preferably overnight).
Mix together all ingredients in a shallow dish.
Press chicken firmly into the coating mixture.
Preheat air fryer to 380°F for 5 minutes.
Arrange chicken in a single layer. Spray with oil.
Cook 20 minutes, flipping and spraying midway through.
Check internal temp at 165degF, rest 5 mins, serve.