Air Fryer Fried Chicken Recipe
This Air Fryer Fried Chicken recipe offers a healthier twist on a classic favorite, delivering all the crispy, juicy goodness without the excess oil. Perfect for weeknight dinners or weekend feasts, this dish combines tender, marinated chicken with a flavorful, crunchy coating.
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Servings: 6 servings
Ingredients
For the chicken:
- 1 4- pound fryer chicken cut into 10 pieces (2 breasts cut in half, 2 wings, 2 legs, 2 thighs)
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 2 cups buttermilk
For the coating:
- 2 cups all-purpose flour
- 1 tablespoon season salt such as Lawry's
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- Spray olive oil for cooking
Instructions
- Marinate the chicken:
- Begin by thoroughly seasoning the chicken with kosher salt and ground black pepper. Submerge the seasoned chicken in a bowl filled with buttermilk, ensuring each piece is well-coated. Allow the chicken to marinate for a minimum of one hour, or for enhanced flavor, let it sit overnight.
- Bread the chicken:
- Prepare the breading mixture by combining all-purpose flour, seasoned salt, kosher salt, ground black pepper, garlic powder, and paprika in a bowl. Take the chicken pieces out of the buttermilk, shaking off any excess liquid, and coat them generously in the flour mixture. Place the breaded chicken on a clean plate or wire rack to rest briefly.
- Air-fry the chicken:
- If cooking an entire chicken, you will need to do this in two batches. Preheat your air fryer and spray the basket with nonstick spray. Arrange half of the chicken pieces in the basket, ensuring they do not touch to allow air circulation. Lightly spray the chicken with olive oil spray. Set the air fryer to 350°F and cook for 14 minutes. Using tongs, flip the chicken, spray lightly with oil again, and cook for an additional 10 to 12 minutes. The chicken is done when the white meat reaches an internal temperature of 165°F and the dark meat reaches 175°F (cooking the dark meat slightly longer makes it more tender and flavorful).