I perfected a golden, crispy Fried Chicken In An Air Fryer recipe that comes together in one hour using simple pantry staples and a clever tip I learned from Southern cooks.

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I never thought an air fryer could give me that reckless, crackling crunch until I tried this take on Fried Chicken In An Air Fryer. The skin goes golden and shards off in the best way, with a tang from buttermilk and a smoky hint of paprika that keeps you guessing what I did different.

It looks almost too good to plate, and yet it stays simple enough for a weeknight flex. If you like a little mystery with your comfort food, stick around — I’ll tell you why this one bites back with flavor, not grease.

Why I Like this Recipe

* I love the crunchy crust, it makes every bite feel really satisfying and I cant stop eating it.
* The meat stays super juicy so it never feels dry even when I get a thicker piece.
* It doesnt take forever to cook so I can actually make it on weeknights without stressing.
* My family always fights over the leftovers, its a total crowd pleaser and kinda makes me look like a chef.

Ingredients

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Bone in skin on chicken brings lots of protein and rich flavor, a bit fatty.
Tangy buttermilk tenderizes meat, adds calcium and probiotics, not super sweet.
All purpose flour gives structure and crunch but its carbs dominate the nutrition.
Cornstarch lightens coating for extra crispness, mostly starch so low in nutrients.
Egg wash helps coating stick, adds protein, moisture, and a little richness.
Paprika brings smoky sweet color and mild pepper warmth without adding calories.
Neutral oil for spraying keeps crust crisp, adds calories, choose healthier oils when you can.

Ingredient Quantities

3 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, breasts), about 7 to 9 pieces

2 cups buttermilk (or 2 cups milk plus 2 tablespoons lemon juice or white vinegar)

1 tablespoon hot sauce (optional, for the marinade)

2 large eggs, beaten

2 cups all-purpose flour

1/2 cup cornstarch

1 teaspoon baking powder

3 teaspoons kosher salt total (adjust to taste)

1/2 teaspoon ground black pepper

1 tablespoon paprika (smoked or sweet)

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional, use less if you dont like heat)

Neutral oil for spraying or misting (canola, vegetable or avocado), about 3 tablespoons worth or a good cooking spray

How to Make this

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1. Whisk together 2 cups buttermilk (or 2 cups milk + 2 tbsp lemon juice or white vinegar) and 1 tbsp hot sauce if using, plus 1 tsp of the kosher salt; submerge the 3 pounds bone-in, skin-on chicken, cover and chill at least 30 minutes (longer is fine but 30 mins gets you under an hour).

2. While chicken marinates, mix dredge: 2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, the remaining 2 tsp kosher salt, 1/2 tsp black pepper, 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder and 1/2 tsp cayenne if you want heat; whisk so it’s even.

3. Beat the 2 large eggs in a shallow bowl and set up a station: marinated chicken, flour mix, eggs, then flour mix again for double coating.

4. Preheat your air fryer to 380 F (about 200 C) for 4 to 5 minutes. Preheat matters, dont skip it or crust wont crisp as well.

5. Remove one piece at a time from the buttermilk, let excess drip off and pat lightly with paper towel, then dredge in the flour mix, dip in the beaten eggs, press back into the flour mix for a thick crust. Place on a wire rack and let crust set 5 minutes while you finish the rest.

6. Lightly spray both sides of each coated piece with neutral oil (canola, vegetable or avocado), about 3 tablespoons total across the batch or generous misting from a good cooking spray; this is the trick that gives deep-fried color without gallons of oil.

7. Arrange chicken in a single layer in the air fryer basket, skin-side down first, dont overcrowd (leave at least one finger space between pieces). Cook at 380 F for 10 to 12 minutes, flip, spray the tops again, then cook another 10 to 15 minutes until golden and crisp. Thicker breasts might need the higher end of time, thighs/drumsticks often finish at the lower end.

8. Check doneness with an instant-read thermometer inserted into the thickest part without touching bone; target 165 F. If it needs more, add 2 to 4 minute increments until temp is reached and crust is not burning.

9. Transfer chicken to a wire rack to rest 5 to 10 minutes so juices redistribute and crust stays crisp, then serve hot.

Equipment Needed

1. Air fryer with removable basket (preheats to 380 F)
2. Instant read thermometer for checking 165 F
3. Large mixing bowl for the buttermilk marinade
4. Two shallow bowls or rimmed plates (one for flour mix, one for beaten eggs)
5. Whisk plus measuring cups and spoons
6. Tongs for dredging and flipping the chicken
7. Wire rack set on a baking sheet for crust to set and for resting
8. Paper towels and a good oil mister or cooking spray for even browning

FAQ

Q: How long and at what temperature do I air fry bone-in, skin-on chicken? A: Preheat the air fryer to 380°F (190°C). Cook 22 to 30 minutes total, flipping once around the halfway point. Smaller drumsticks or thighs will be about 22 to 24 minutes, big breasts up to 28 to 30. Always check with an instant-read thermometer — target 165°F (74°C) in the thickest part near the bone, then rest 5 minutes.

Q: How do I get the crispiest crust? A: The buttermilk marinade plus a flour + cornstarch + baking powder dredge is the trick. Shake off excess buttermilk, press the flour mix onto the chicken, double-dip if you want extra crust (egg then flour). Spray both sides lightly with a neutral oil before cooking and again after flipping. Dont overcrowd the basket or the air wont circulate and the crust will go soggy.

Q: Can I use boneless or skinless chicken instead? A: Yes, but timing changes and the crust wont be quite the same. Boneless thighs 12 to 18 minutes, breasts 10 to 14 minutes at 380°F, flip halfway. Skinless pieces brown less, so use a little more oil spray and check internal temp 165°F.

Q: How long can I marinate ahead, and can I prep the breading the day before? A: Marinate in buttermilk up to 24 hours for best flavor and tenderness. You can dredge the chicken and keep it on a rack in the fridge for a few hours or overnight to let the coating set, just cover lightly. For safety dont exceed 24 hours in the fridge for raw chicken.

Q: Can I cook from frozen or freeze after breading? A: Cooking frozen, breaded chicken usually gives a less crispy result. If you must, thaw in the fridge first. You can freeze raw, breaded pieces on a tray until firm, then bag them; cook from mostly thawed and add 5 to 8 extra minutes, checking temp to 165°F.

Q: Best way to reheat leftovers so the crust stays crunchy? A: Reheat in the air fryer at 350°F for 5 to 8 minutes, turning once, until warm and 165°F. The oven at 375°F for 10 to 15 minutes works too. Microwave will heat it fast but will make the crust limp, so avoid if you care about crispness.

Air Fryer Fried Chicken Recipe Substitutions and Variations

Buttermilk – plain yogurt or kefir. Use the same volume, thin the yogurt with a little milk or water until it pours like buttermilk; it still tenderizes the chicken.
All-purpose flour – 1:1 gluten free flour blend or rice flour. Rice flour gives extra crisp, use the same amount as the recipe calls for.
Cornstarch – potato starch or tapioca/arrowroot starch. Swap 1:1 for that light crunchy coating.
Baking powder – 1/4 tsp baking soda plus 1/2 tsp cream of tartar per 1 tsp baking powder. Works fine if youre out of baking powder.

Pro Tips

1) Marinate longer when you can — an hour at least but overnight is even better for juicy, tender meat. Just keep it in the fridge and don’t let it sit out.

2) Press the flour coating on firmly and let each piece rest on a rack for a few minutes before frying so the crust sets. That little pause makes a huge difference in how well the crust sticks.

3) Use a good mist of neutral oil not a drenching. Too much oil makes it soggy, just enough gives deep fried color. A spray bottle or aerosol works best to get even coverage.

4) Cook similar sized pieces together and if a breast is huge, butterfly or pound it so everything finishes at the same time. Nobody likes dry white meat while the thighs are still cold.

5) Hold on a wire rack, not a plate, and if you gotta keep it warm pop it in a 200 F oven for a few minutes; to re-crisp, 2 to 3 minutes back in the air fryer is magic.