Crispy air fryer fried chicken starts with a buttermilk soak and a seasoned flour coating that browns in the basket. Preheat the air fryer to 375°F (190°C), then cook the chicken for about 25–30 minutes, flipping halfway through. A little oil spray helps the coating turn crisp instead of staying floury. The cooking time is a guide; check each piece with a thermometer before serving.
Ingredients
- 2 pounds bone-in, skin-on chicken thighs and drumsticks, about 4 pieces
- 1 cup buttermilk
- 1 teaspoon kosher salt, divided
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- Neutral oil spray
How To Make It
- Stir the buttermilk and ½ teaspoon salt together in a covered container. Add the chicken, turn to coat, and refrigerate for at least 1 hour or up to overnight. Keep the chicken chilled while it marinates.
- In a shallow dish, mix the flour, cornstarch, paprika, garlic powder, onion powder, black pepper, and remaining ½ teaspoon salt. Lift each piece from the buttermilk, let excess drip off, then press it into the flour mixture. Shake off loose flour.
- Preheat the air fryer to 375°F (190°C) for about 3–5 minutes, or follow your appliance’s preheat setting. Place the chicken directly on the basket’s perforated cooking surface in a single layer, with space between pieces. Cook in batches if needed; don’t use a solid pan or liner that blocks airflow.
- Spray the exposed coating with oil. Air-fry for 25–30 minutes, turning carefully halfway through and spraying any dry-looking patches. Check the thickest part of each piece, without touching bone, with a food thermometer. Continue cooking as needed until every piece reaches at least 165°F (74°C). Let stand for 5 minutes before serving.
Tips
Give the crust room. Crowding traps moisture and leaves pale spots. If your basket is small, cook fewer pieces at a time; each batch needs its own full cooking time.
Keep the basket clear for preheating. You don’t need parchment for this recipe. Never put loose parchment into an empty preheating air fryer, where circulating air could lift it toward the heating element.
Use temperature, not color, to judge doneness. Piece size and air fryer models vary. If the crust browns before the chicken reaches 165°F (74°C), lower the heat slightly and keep cooking, checking again with the thermometer.
Serve the chicken while its craggy, golden coating is at its crispiest.
