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Air Fryer Fried Chicken

Crispy, golden, Southern-style fried chicken made healthier and easier in the air fryer. Buttermilk-marinated, perfectly seasoned, and air-fried to juicy perfection with that classic crunch—no deep fryer needed. Ideal for family dinners, game days, or comfort-food cravings. Prep Time: 15 minutes + 3–4 hours marinating Cook Time: 25 minutes Total Time: About 4 hours (mostly hands-off) Servings: 4–6
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Ingredients Method Notes

Ingredients
  

  • Buttermilk Marinade:
  • 2 cups buttermilk
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 –3 Tbsp Buffalo hot sauce optional for tang & heat
  • Chicken:
  • 1 whole cut-up chicken 3–4 lbs or mix of bone-in thighs, drumsticks, breasts
  • Seasoned Flour Dredge:
  • 2 cups all-purpose flour
  • ½ cup cornstarch
  • 1 Tbsp salt
  • 1 Tbsp paprika
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1 tsp white pepper
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp cayenne pepper adjust for heat
  • For Cooking:
  • Olive oil spray or canola/avocado

Method
 

  1. Whisk buttermilk, salt, pepper, and hot sauce in a large bowl. Add chicken pieces, submerge fully, cover, and refrigerate 3–4 hours (or overnight for best results).
  2. In a large Ziploc bag or bowl, mix flour, cornstarch, salt, paprika, onion powder, basil, white pepper, garlic powder, oregano, and cayenne.
  3. Preheat air fryer to 390°F. Lightly spray basket with oil.
  4. Remove chicken from marinade one piece at a time, let excess drip off. Dredge thoroughly in flour mixture, press coating on well, shake off loose flour.
  5. Place coated pieces in single layer in basket (no overcrowding; cook in batches). Lightly spray tops with oil.
  6. Air fry 25 minutes at 390°F. Flip halfway through, spray again for even browning.
  7. Check internal temperature reaches 165°F in thickest part (avoid bone). Cook 2–5 more minutes if needed.
  8. Rest 5 minutes, then serve hot with your favorite sides.

Notes

Buttermilk marinade is key for tenderness—don’t skip or shorten too much.
Cornstarch in dredge = extra crispy coating.
Generous oil spray before & after flipping = best golden crunch.
Cook in batches; overcrowding steams instead of crisps.
Always use meat thermometer for safety and juiciness.