I perfected The Best Air Fryer Chicken recipe for golden, crispy fried chicken ready in one hour, and I share Fork to Spoon tips, hacks, and meal planning shortcuts that make it foolproof.
I’m obsessed with turning everyday dinner into something a little wild, so I tested and tweaked until I found what I call The Best Air Fryer Chicken. Imagine golden crisp skin, pockets of tang from buttermilk and a whisper of smoked paprika that sneaks up on you.
This ain’t your grandma’s slow fry, it’s faster, cleaner and kind of addictive. If you ever wondered whether Fried Chicken In Airfryer could actually rival deep fried, this might make you believe.
I’m a messy cook, I make mistakes, but the bites? They stop conversation and get eaten fast.
Ingredients
- Chicken: high in protein, keeps you full, skin adds fat and crisp texture.
- Buttermilk: tangy, tenderizes chicken, adds calcium and some protein, dont expect dessert.
- Flour: starch heavy carbs for crust, low fiber, so eat in moderation, not addictive.
- Cornstarch: lightens crust and crisps fast, pure carbs, gluten free option.
- Eggs: bind the coating, add protein and richness, yolks give some fat.
- Oil or butter: helps brown and flavor, adds fats and calories, use sparingly.
- Spices: smoked paprika and cayenne give smoke or heat, tiny calories, big flavor.
- Baking powder: lifts coating for airy crisp, contains sodium, small effect on flavor.
Ingredient Quantities
- 3 lb bone in, skin on chicken pieces (thighs, drumsticks and/or breasts)
- 2 cups buttermilk
- 1 tbsp hot sauce (optional, for a lil kick)
- 2 tsp kosher salt, divided
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/4 to 1/2 tsp cayenne pepper (optional)
- 2 cups all purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 2 large eggs
- 1/4 cup milk
- 2 tbsp vegetable oil or melted butter
- Cooking spray or avocado oil spray
- Fresh lemon wedges for serving (optional)
How to Make this
1. Pat the chicken dry with paper towels, then whisk 2 cups buttermilk, 1 tbsp hot sauce (optional), 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder and let the chicken pieces soak in it for at least 30 minutes (up to 4 hours if you got time).
2. While it soaks make the dry mix: in a big bowl combine 2 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, the remaining 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/4 to 1/2 tsp cayenne if you want heat.
3. Make the wet wash: whisk 2 large eggs, 1/4 cup milk and 2 tbsp vegetable oil or melted butter till smooth.
4. Preheat your air fryer to 400 F for about 5 minutes and spray the basket with cooking spray or avocado oil spray so nothing sticks.
5. Working one piece at a time, let excess buttermilk drip off, dredge in the flour mix, dip into the egg wash, then press back into the flour mix for a double coat. This double-dip gives extra crunch so dont be lazy.
6. Place chicken in a single layer in the air fryer basket skin side up if possible, dont overcrowd; you may need to do 2 batches for 3 pounds. Lightly spray the tops with cooking spray.
7. Air fry at 400 F for about 20 to 26 minutes total: cook 10 to 13 minutes, flip the pieces, spray again and cook another 10 to 13 minutes. Internal temp should reach 165 F at the thickest part. If not, add 2 to 4 minute increments until done.
8. Let the chicken rest 5 minutes after cooking so the juices settle and the crust firms up.
9. Serve hot with fresh lemon wedges if you like, and enjoy the golden crispy results.
Equipment Needed
1. Paper towels for patting the chicken dry
2. Large mixing bowl for the buttermilk soak
3. Large shallow bowl or rimmed dish for the flour/cornstarch mix
4. Medium bowl for the egg wash
5. Whisk (or fork) plus measuring cups and spoons
6. Kitchen tongs (or two forks) for dredging and flipping
7. Air fryer with basket, plus cooking spray or oil mister (dont forget to preheat)
8. Instant read thermometer and a wire rack or plate to rest the chicken
FAQ
Air Fryer Fried Chicken Recipe Substitutions and Variations
- Buttermilk: If you dont have buttermilk mix 2 cups milk with 2 tbsp lemon juice or white vinegar, stir and let sit 5 minutes. Plain yogurt or kefir thinned with a little water also works great.
- All purpose flour + cornstarch: For gluten free swap both with a 1:1 gluten free all purpose flour blend. Or use rice flour for the flour and arrowroot or potato starch in place of cornstarch, same amounts.
- Eggs (binder): For egg free use flax eggs (1 tbsp ground flax + 3 tbsp water per egg, wait 5 min) or aquafaba (about 3 tbsp per egg). Texture will be a bit different but it holds the coating.
- Vegetable oil or melted butter: Use avocado oil or light olive oil 1:1, or melted ghee for richer flavor. If you want less fat just spray the chicken well with avocado oil spray before air frying.
Pro Tips
– Dont skip patting the pieces super dry after the buttermilk. A little extra drying and letting the dredged chicken rest 5 to 10 minutes before it hits the fryer helps the coating actually stick and crisp instead of flaking off.
– Use that cornstarch plus a pinch of baking powder in the flour mix. Cornstarch gives instant crunch and the baking powder makes tiny bubbles so the crust feels airy. Press the flour on firmly during the double-dip so you get an even, thick crust.
– Preheat the air fryer to full blast, dont crowd the basket and put the chicken skin side up if you can. Flip once, spray the top lighty with oil halfway through, and rely on an instant read thermometer to hit 165 F at the thickest part. Bone in needs more time than you think so trust the temp, not just the color.
– If you gotta do batches, keep finished pieces on a wire rack over a baking sheet in a 200 F oven while you finish the rest. That keeps the crust crisp and the chicken warm without steaming it.
Air Fryer Fried Chicken Recipe
I perfected The Best Air Fryer Chicken recipe for golden, crispy fried chicken ready in one hour, and I share Fork to Spoon tips, hacks, and meal planning shortcuts that make it foolproof.
6
servings
550
kcal
Equipment: 1. Paper towels for patting the chicken dry
2. Large mixing bowl for the buttermilk soak
3. Large shallow bowl or rimmed dish for the flour/cornstarch mix
4. Medium bowl for the egg wash
5. Whisk (or fork) plus measuring cups and spoons
6. Kitchen tongs (or two forks) for dredging and flipping
7. Air fryer with basket, plus cooking spray or oil mister (dont forget to preheat)
8. Instant read thermometer and a wire rack or plate to rest the chicken
Ingredients
-
3 lb bone in, skin on chicken pieces (thighs, drumsticks and/or breasts)
-
2 cups buttermilk
-
1 tbsp hot sauce (optional, for a lil kick)
-
2 tsp kosher salt, divided
-
1 tsp black pepper
-
1 tsp garlic powder
-
1 tsp onion powder
-
1 tsp smoked paprika
-
1/4 to 1/2 tsp cayenne pepper (optional)
-
2 cups all purpose flour
-
1/2 cup cornstarch
-
1 tsp baking powder
-
2 large eggs
-
1/4 cup milk
-
2 tbsp vegetable oil or melted butter
-
Cooking spray or avocado oil spray
-
Fresh lemon wedges for serving (optional)
Directions
- Pat the chicken dry with paper towels, then whisk 2 cups buttermilk, 1 tbsp hot sauce (optional), 1 tsp kosher salt, 1 tsp garlic powder, 1 tsp onion powder and let the chicken pieces soak in it for at least 30 minutes (up to 4 hours if you got time).
- While it soaks make the dry mix: in a big bowl combine 2 cups all purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, the remaining 1 tsp kosher salt, 1 tsp black pepper, 1 tsp smoked paprika and 1/4 to 1/2 tsp cayenne if you want heat.
- Make the wet wash: whisk 2 large eggs, 1/4 cup milk and 2 tbsp vegetable oil or melted butter till smooth.
- Preheat your air fryer to 400 F for about 5 minutes and spray the basket with cooking spray or avocado oil spray so nothing sticks.
- Working one piece at a time, let excess buttermilk drip off, dredge in the flour mix, dip into the egg wash, then press back into the flour mix for a double coat. This double-dip gives extra crunch so dont be lazy.
- Place chicken in a single layer in the air fryer basket skin side up if possible, dont overcrowd; you may need to do 2 batches for 3 pounds. Lightly spray the tops with cooking spray.
- Air fry at 400 F for about 20 to 26 minutes total: cook 10 to 13 minutes, flip the pieces, spray again and cook another 10 to 13 minutes. Internal temp should reach 165 F at the thickest part. If not, add 2 to 4 minute increments until done.
- Let the chicken rest 5 minutes after cooking so the juices settle and the crust firms up.
- Serve hot with fresh lemon wedges if you like, and enjoy the golden crispy results.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 250g
- Total number of serves: 6
- Calories: 550kcal
- Fat: 32g
- Saturated Fat: 8g
- Trans Fat: 0.5g
- Polyunsaturated: 6g
- Monounsaturated: 15g
- Cholesterol: 140mg
- Sodium: 900mg
- Potassium: 450mg
- Carbohydrates: 28g
- Fiber: 1.5g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 800IU
- Vitamin C: 2mg
- Calcium: 120mg
- Iron: 2.5mg