Description
This Crispy Air Fryer KFC-Style Chicken recipe offers a healthier twist on the classic fried chicken favorite by using an air fryer to achieve a golden, crunchy exterior and tender, juicy meat inside. Marinated in buttermilk and a blend of flavorful spices, this chicken is perfectly seasoned and crispy without the excess oil of traditional frying.
Ingredients
Scale
Chicken and Marinade
- 3 lbs chicken pieces (drumsticks, thighs, or breast, skin-on)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Coating Mix
- 1 1/2 cups all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon cayenne pepper (optional)
Other
- Cooking spray or oil spray
Instructions
- Marinate the Chicken: In a large bowl or ziplock bag, combine the chicken pieces with buttermilk and hot sauce (if using). Toss thoroughly to coat the chicken evenly. Cover and refrigerate for at least 2 hours, or overnight to deepen the flavor and tenderize the meat.
- Prepare the Coating: In a shallow dish, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, dried thyme, and cayenne pepper (if using). This flavorful mixture will create a crispy and seasoned crust on the chicken.
- Preheat the Air Fryer: Set your air fryer to 360°F (180°C) and allow it to preheat fully before cooking.
- Coat the Chicken: Remove the chicken pieces from the buttermilk marinade, letting the excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating onto the chicken to ensure good adhesion and coverage.
- Prepare the Air Fryer Basket: Lightly spray the basket of the air fryer with cooking spray to prevent sticking. Arrange the coated chicken pieces in a single layer without overcrowding, making sure pieces do not touch for even cooking.
- Apply Cooking Spray: Lightly spray the tops of the coated chicken pieces with cooking spray or oil spray to promote crispiness during cooking.
- Cook the Chicken: Air fry the chicken at 360°F (180°C) for 25-30 minutes total. Turn the pieces halfway through the cooking time to ensure even browning. The chicken is done when the coating is golden brown and the internal temperature reaches 165°F (75°C).
- Rest and Serve: Remove the chicken from the air fryer and let it rest for a few minutes. This resting period helps the crust crisp further and allows juices to redistribute, making the chicken juicy and flavorful.
Notes
- For best results, marinate the chicken overnight to maximize flavor and tenderness.
- Use a kitchen thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.
- Do not overcrowd the air fryer basket to maintain proper air circulation and crispiness.
- Adjust cayenne pepper and hot sauce quantities based on your preferred spice tolerance.
- While this recipe uses skin-on chicken, you can also use skinless pieces, but the crust crispiness may vary slightly.
