Description
A healthier take on Southern fried chicken using an air fryer for crispy, juicy results without the mess.
Ingredients
- 2–3 lb (900 g–1.4 kg) chicken pieces (mix thighs, drumsticks, wings, or boneless breasts/tenders)
- 2 cups (480 ml) buttermilk (or 2 cups milk + 2 tbsp lemon juice or vinegar)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 1/2 cups (180 g) all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt (or 3/4 tsp fine salt)
- 1/2 tsp black pepper
- 1/4 cup cornstarch (optional)
- 1/2 cup panko or crushed cornflakes (optional)
- Cooking spray or neutral oil (for misting/brush)
- Optional kick: 1/4–1/2 tsp cayenne or a few dashes of hot sauce
Instructions
- Combine buttermilk, 1 tsp salt, and 1/2 tsp pepper in a large bowl. Add a splash of hot sauce if using.
- Add the chicken to the buttermilk. Turn to coat, cover, and refrigerate for 2 hours to overnight.
- Whisk the flour, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp pepper, and cornstarch in a shallow bowl.
- Preheat your air fryer to 400°F (200°C) for 3–5 minutes.
- Remove a piece of chicken from the buttermilk, let excess drip off, and dredge in the flour mixture.
- Place the coated pieces in the air fryer basket in a single layer and lightly spray with oil.
- Cook at 400°F (200°C), flipping halfway through: approx 22–28 minutes for bone-in, 10–14 minutes for boneless.
- Let chicken rest for 5 minutes before serving.
Notes
For best results, don’t skip preheating the air fryer and avoid overcrowding the basket.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Southern