Description
This Air Fryer Fried Chicken recipe offers a crispy, juicy, and flavorful alternative to traditional fried chicken by using an air fryer. Marinated in buttermilk and coated with a seasoned flour mix, the chicken comes out perfectly golden brown with less oil, making it a healthier yet delicious comfort food classic.
Ingredients
Scale
Chicken and Marinade
- 1 4-pound fryer chicken, cut into 10 pieces
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 cups buttermilk
Coating
- 2 cups all-purpose flour
- 1 tbsp seasoned salt
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
- Spray olive oil
Instructions
- Season Chicken: Season the chicken pieces evenly with 1 teaspoon kosher salt and 1 teaspoon ground black pepper, ensuring all sides are coated to enhance flavor before marinating.
- Marinate: Place the seasoned chicken pieces in a bowl and cover with 2 cups of buttermilk. Refrigerate and let marinate for at least 1 hour to tenderize the meat and infuse moisture.
- Prepare Flour Mixture: In a shallow dish, combine 2 cups all-purpose flour with 1 tablespoon seasoned salt, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 tablespoon garlic powder, and 1 tablespoon paprika. Mix thoroughly to create a well-seasoned coating.
- Coat Chicken: Remove chicken from buttermilk, allowing excess to drip off, then dredge each piece in the flour mixture until fully coated. Shake off any excess flour to avoid clumps.
- Preheat Air Fryer: Preheat the air fryer to 350°F (175°C). Lightly spray the air fryer basket with olive oil to prevent sticking and promote crispiness.
- Arrange Chicken: Place the coated chicken pieces in a single layer inside the air fryer basket. Avoid overcrowding to ensure even cooking. Lightly spray the chicken with olive oil for a golden finish.
- Air Fry First Side: Cook the chicken at 350°F (175°C) for 14 minutes. This initial cook helps develop a crispy crust.
- Flip and Continue Cooking: Flip the chicken pieces carefully, spray again with olive oil, and air fry for an additional 10 to 12 minutes until the chicken is golden brown and cooked through with an internal temperature of 165°F (74°C).
- Rest and Serve: Remove the chicken from the air fryer and let it rest for a few minutes before serving. This helps the juices redistribute for maximum tenderness.
Notes
- Marinating the chicken overnight will yield even more tender and flavorful results.
- Use a meat thermometer to check for doneness; chicken should reach 165°F (74°C) internally.
- Spraying with olive oil ensures a crispy crust similar to traditional frying without excess oil.
- For larger air fryer models, you can cook more chicken pieces in batches to avoid overcrowding.
- If you prefer spicier chicken, add cayenne pepper or chili powder to the flour mixture.
