Crispy Air Fryer Fried Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Brining Time
4 hrs
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Total Time
4 hrs 35 mins
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Servings
8 pieces
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Calories
320 kcal
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Course
Main Course
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Cuisine
American
Crispy Air Fryer Fried Chicken
Description
Crispy Air Fryer Fried Chicken uses a marinade of buttermilk blended with cayenne pepper sauce and spices to tenderize and infuse flavor into chicken drumsticks and thighs. The chicken is then coated in a seasoned flour and cornstarch mixture that promotes a crunchy coating when cooked in the air fryer. The air frying method reduces the use of oil, resulting in crisp skin without deep frying. The seasoning blend includes paprika, garlic and onion powder, and dried herbs for balanced flavor.
The chicken requires a multi-hour marinade to achieve moist, tender meat with a flavorful crust. After dredging, the coated pieces rest briefly to help the breading adhere before cooking. Lightly spraying the breaded chicken with oil before air frying helps develop a golden crust. The method produces a textured fried chicken with crispy edges and juicy interior, focusing on classic fried chicken taste through careful seasoning and preparation.
This dish pairs well with traditional Southern sides or can be served as a main course for family meals where fried chicken is desired with less oil usage than pan-frying or deep frying. The recipe’s careful balance of spices adds warmth without overpowering, making it adaptable for various seasonings as well.
Marinating the chicken for at least 4 hours enhances juiciness but can extend up to 48 hours. It is important to lightly spritz oil to avoid soggy crust. Letting the coated chicken rest before cooking improves crust adherence and final texture.
Ingredients
- 4 chicken drumstick bone-in, skin on
- 4 chicken thighs bone-in, skin on
- 2 cups buttermilk
- 1/4 cup cayenne pepper sauce Frank's RedHot brand
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- cooking oil spray
Dredging Mixture
- 1 cup all-purpose flour
- 1/3 cup cornstarch
- 2 teaspoons salt
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon oregano dried
- 1 teaspoon basil dried
- 1 teaspoon white pepper
- 1 teaspoon cayenne pepper
Instructions
- Trim 4 chicken drumsticks and 4 chicken thighs by removing any excess fat, skin, or gristle.
- In a large mixing bowl, whisk together 2 cups buttermilk, 1/4 cup Frank's RedHot Cayenne Pepper Sauce (for added flavor), 1 tablespoon garlic powder, 1 tablespoon salt, and 1 teaspoon black pepper Add in chicken pieces. Cover bowl with plastic wrap and refrigerate 4 hours.
- In a gallon-sized resealable plastic bag or shallow dish, combine 1 cup all-purpose flour, 1/3 cup cornstarch, 2 teaspoons salt, 2 teaspoons paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon white pepper, and 1 teaspoon cayenne pepper. Mix thoroughly.
- Remove each chicken piece from the buttermilk marinade one at a time. Let excess marinade drip off. Place the chicken into the flour mixture and coat thoroughly. Shake off any extra flour. Transfer to a wire rack and let rest for 5 to 10 minutes to allow the coating to adhere.
- Spritz the inside of the air fryer basket with cooking oil spray. Place 4 to 5 breaded chicken pieces in the basket in a single layer. Lightly spritz the tops of the chicken to coat all visible flour.
- Set the air fryer to 375 degrees Fahrenheit (190 degrees Celsius) using the Air Fry function. Cook for 10 minutes. Flip the chicken using tongs and cook for another 10 to 12 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) for white meat or 175 degrees Fahrenheit (79 degrees Celsius) for dark meat.
- Remove the chicken from the air fryer and let rest on a clean wire rack for 5 to 10 minutes. Repeat the cooking process with the remaining chicken.
Notes
- Marinate chicken for at least 4 hours in buttermilk and spices for juicier meat.
- Allow the breaded chicken to rest 5 to 10 minutes before air frying to help the coating stick.
- Lightly spray oil on breaded chicken to aid crisping, avoiding soaking the crust.
- The chicken pieces should be bone-in and skin-on for best texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 320kcal | 16% |
| Carbohydrates | 23g | 8% |
| Protein | 20g | 40% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 97mg | 32% |
| Sodium | 1833mg | 76% |
| Potassium | 351mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 517IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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