Fried Chicken in the Air Fryer
Air fryer fried chicken gives you the craggy, seasoned crust of Southern fried chicken with a tablespoon or two of oil instead of a pot of it. A buttermilk soak keeps the meat juicy, a flour and cornstarch dredge builds the crunch, and the hot air does the frying in about 25 minutes. Bone-in thighs and drumsticks work best.
- Temperature
- 370°F190 °C
- Total time
- 4:50hrs
- Prep time
- 15min
- Servings
- 4
- Internal temp
- 165°F74 °C
- Per serving
- 420kcal
Why the air fryer works for fried chicken
Deep frying works because the oil is hot enough to turn the moisture in the coating into steam, which puffs and crisps it. An air fryer gets the same effect from fast dry air, but there is not enough fat in the basket to brown the flour on its own. That is why the recipe asks you to spray the coating well. The oil fills the flour and fries it as it cooks.
Bone-in pieces are the best choice. The bone slows heat on the inside, and the skin and fat under it protect the meat, so the crust can brown fully without drying out the chicken. The buttermilk soak also helps, because its acid and salt tenderize the surface and give the flour something to cling to. For a lighter, boneless take, see chicken thighs in the air fryer.
How to make fried chicken in the air fryer
Tap a time to start a timer.
- Soak in buttermilk Combine the chicken, buttermilk, hot sauce and 1 tsp of the salt in a bowl or zip-top bag. Refrigerate for at least 4 hours, or overnight, so the meat becomes tender and seasoned all the way through.
- Mix the dredge In a shallow dish, whisk the flour, cornstarch, remaining 1 tsp salt, paprika, garlic powder, onion powder, black pepper and cayenne.
- Coat Lift each piece out of the buttermilk and let the extra drip off. Press it into the flour mixture, turning to coat, and pack the flour on firmly. Set the pieces on a rack for so the coating hydrates and sticks.
- Preheat and spray Preheat the air fryer to 370 °F for . Brush the basket lightly with oil. Spray each piece generously on all sides, until there are no dry white patches of flour.
- Cook Place the chicken skin side up in a single layer without touching. Cook for , flipping carefully after and again for the last , until the crust is deep golden.
- Check and rest Insert an instant-read thermometer into the thickest part of a thigh without touching the bone. The USDA minimum is 165 °F, but thighs and drumsticks are tender at 175 °F. Rest for on a rack.
Times and temperatures
| Fried Chicken | Temperature | Time |
|---|---|---|
| Thighs and drumsticksFlip twice | 370 °F (190 °C) | 25 min |
| Bone-in breast | 370 °F (190 °C) | 28–30 min |
| Boneless thighs | 380 °F (190 °C) | 14–16 min |
| Frozen store-bought | 370 °F (190 °C) | 15–18 min |
| Reheating leftovers | 350 °F (180 °C) | 6–8 min |
Times are a guide and depend on the size and wattage of your air fryer. Done at 165 °F (74 °C) in the center. See also air fryer cooking times for all foods.
Tips
- Rest the coating. Ten minutes on a rack after dredging turns the flour into a paste that holds on during cooking.
- Fit the basket. Most baskets hold four pieces in a single layer. For a whole cut-up chicken, cook in two or three batches and keep the first batches warm in a 200 °F oven.
- Use a rack to rest. Setting the chicken on a plate steams the bottom crust, and a wire rack keeps it crisp.
What to serve with fried chicken
Fried chicken is a Sunday dinner classic with mashed potatoes and gravy, coleslaw, biscuits and corn on the cob. Corn on the cob in the air fryer cooks in 10 minutes, and green beans round out the plate. Cold fried chicken is also a picnic favorite.
Storing and reheating
Refrigerate leftovers in a sealed container for 3 to 4 days. Reheat pieces in the air fryer at 350 °F for 6–8 minutes, until they reach 165 °F in the center. This brings back the crunch that a microwave would turn soggy. Do not stack the pieces in the basket.
Variations
- Hot honey: Brush the cooked chicken with 2 tbsp of honey warmed with 1 tsp of hot sauce.
- Spicy Nashville style: Mix 1 tbsp of cayenne with 2 tbsp of melted butter and brush it over the chicken after cooking.
- Crispy tenders: Use strips of chicken breast, cut the cook time to 10–12 minutes at 400 °F and check for 165 °F. See chicken tenders in the air fryer for more.
If it does not turn out right
- White, floury patches remain
- Any flour that was not sprayed stays dry. Coat the chicken, wait 10 minutes, and spray every surface until it looks damp before cooking.
- The crust falls off
- Press the flour on firmly, let the coated chicken rest, and flip it gently with tongs. Do not move the pieces for the first 12 minutes.
- The chicken is brown outside but raw near the bone
- Large pieces need time. Check with a thermometer, and drop to 350 °F for the last 5 to 8 minutes, so the crust does not burn.
Questions and answers
How long does fried chicken take in the air fryer?
Bone-in thighs and drumsticks take 22–25 minutes at 370 °F, flipped twice. Bone-in breasts take 28–30 minutes, and boneless thighs about 14–16 minutes.
Can I make air fryer fried chicken without buttermilk?
Yes. Mix 1 cup of milk with 1 tbsp of lemon juice or vinegar and let it sit for 5 minutes. You can also use an egg beaten with 2 tbsp of milk, though the meat will be slightly less tender.
Can I use panko or breadcrumbs instead of flour?
Yes. Dredge in flour, dip in egg, then coat in panko mixed with the seasonings. The crust is crunchier and lighter, and it needs the same oil spray.
How do I reheat fried chicken in the air fryer?
Heat it at 350 °F for 6–8 minutes until it reaches 165 °F in the center. Frozen store-bought fried chicken takes 15–18 minutes at 370 °F.
What did you think of this recipe?
Be the first to rate this recipe.
