Description
This Air Fryer Fried Chicken Recipe yields crispy, juicy, and flavorful fried chicken without the need for deep frying. It’s a healthier and easier way to enjoy this classic dish.
Ingredients
Units
Scale
For the Chicken:
- 1 (4-pound) fryer chicken, cut into 10 pieces (2 breasts cut in half, 2 wings, 2 legs, 2 thighs)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups buttermilk
For the Coating:
- 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
- Spray olive oil, for cooking
Instructions
- Marinate the Chicken: Season the chicken well with salt and pepper, then add it to a bowl with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or up to overnight.
- Bread the Chicken: To prepare the breading mixture, stir together flour, seasoned salt, salt, pepper, garlic powder, and paprika. Remove chicken pieces from buttermilk and shake off any excess; then dip in the flour mix and coat well. Transfer breaded chicken pieces to a clean plate or wire rack to rest.
- Air Fry the Chicken: You will need to work in two batches if you are doing a full chicken. Spray the basket of your air fryer with nonstick spray. Place half of the pieces in the basket of your air fryer. Try to ensure the pieces don’t touch. Air needs to circulate around them. Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn the air fryer to 350°F. Cook for 14 minutes, then flip the fried chicken with tongs, spray lightly with oil a second time on the bottom side of the chicken, and cook for another 10 to 12 minutes, until the white meat reaches 165°F and dark meat reaches 175°F.
- Serve: When the fried chicken is ready, let it rest on a plate for a few minutes before serving. Serve immediately with salad, coleslaw, mashed potatoes, or your favorite fried chicken sides!
Notes
- Chicken: You can use a whole chicken cut into pieces, or just use chicken pieces of your choice.
- Buttermilk: Buttermilk helps to tenderize the chicken and adds flavor.
- Coating: You can use your favorite fried chicken coating recipe.
- Air Fryer: Cooking times may vary depending on your air fryer model. Be sure to use a meat thermometer to check the internal temperature of the chicken.
- Dry Flour Spots: During the air frying process, if you notice any dry flour spots on the chicken, spray those spots lightly with oil.
- Storage: Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300°F oven for 8 to 10 minutes.
- Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make this fried chicken using a traditional pan-fry method. Add enough oil to a cast iron skillet so the oil is about 1 1/2 inches up the side of the skillet. Heat oil until it reaches 350°F. Add chicken pieces and fry for 8 minutes. Flip, and fry for another 8 minutes until golden brown. Test temperature; you might need a few more minutes for the dark meat pieces (thighs and legs).
Nutrition
- Serving Size: 1 serving
- Calories: 600kcal
- Sugar: 1g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
