Air Fryer Fried Chicken
Crispy, crunchy air fryer fried chicken with a buttermilk marinade that rivals deep-fried versions. Tender, juicy, and perfectly seasoned with just the right amount of heat.
1 hr 15 mins
25 mins
1 hr 40 mins
Ingredients
Equipment Needed
- air fryer
- meat thermometer
Ingredients
Equipment Needed
- air fryer
- meat thermometer
Instructions
Marinate the Chicken
- 1
Prepare chicken
Trim chicken of excess fat and place in a large bowl.
- 2
Make marinade
In a medium bowl combine buttermilk, hot sauce, and 2 teaspoons salt.
- 3
Marinate
Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight.
Coat and Cook
- 1
Prepare coating
In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings.
- 2
Coat chicken
Working one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat.
- 3
Air fry
Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd basket. Cook at 400°F until chicken is golden and internal temperature reaches 165°F, 20 to 25 minutes, flipping halfway through.
- 4
Cook remaining batches
Repeat with remaining chicken.
Cook's Notes
For best results, marinate overnight for maximum tenderness. Be sure to remove skin from chicken before coating so the seasoning adheres directly to the meat. Works with any mix of bone-in cuts—thighs, drumsticks, or breasts.
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