Air Fryer Fried Chicken
Crispy, seasoned chicken cooked to a golden brown in the air fryer with less oil.
Ingredients
- 2 lbs bone-in skin-on chicken pieces (legs and thighs), 900g
- 2 cups buttermilk 480ml
- 2 large eggs
- 2 cups all-purpose flour 240g
- 1 tbsp garlic powder
- 1 tbsp seasoned salt
- 1 ½ tsp paprika
- 1 tsp onion powder
- 2 tsp ground black pepper divided
- 1 tsp salt
- Oil spray canola, vegetable, or other high-smoke-point oil
Instructions
- In a shallow dish, whisk together the buttermilk, eggs, 1 teaspoon of salt, and 1 teaspoon of black pepper.
- In a second shallow dish, combine the flour, garlic powder, seasoned salt, paprika, onion powder, and the remaining 1 teaspoon of black pepper.
- Pat the chicken pieces completely dry with paper towels. This helps the coating stick.
- Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip it into the buttermilk mixture, allowing extra to drip off. Finally, dredge it back in the flour for a thick second coat.
- Lightly spray the air fryer basket with oil. Arrange the chicken in a single layer, ensuring pieces do not touch. Lightly spray the tops of the chicken with oil.
- Air fry at 370°F (188°C) for 15-20 minutes.
- Carefully flip the chicken pieces, spray the other side with oil, and continue to air fry for another 5-10 minutes.
- The chicken is done when it's golden brown and a meat thermometer inserted into the thickest part reads 165°F (74°C).
- Remove the chicken from the air fryer and let it rest for 5 minutes before serving. Cook any remaining chicken in batches.
Notes
For food safety, always cook poultry to a minimum internal temperature of 165°F (74°C).
Do not overcrowd the air fryer basket. Cooking in a single layer ensures the hot air can circulate and crisp up the chicken skin.
The exact cooking time will depend on the size of your chicken pieces and the model of your air fryer.
Using an oil spray is key to achieving a crispy, golden-brown crust that resembles deep-fried chicken.