Crispy Air Fryer Fried Chicken with Buttermilk Coating
This air fryer fried chicken delivers all the crispy, golden goodness of traditional fried chicken with significantly less oil. The buttermilk marinade keeps the meat tender and juicy while the seasoned flour coating creates an irresistibly crunchy exterior. Perfect for weeknight dinners or casual entertaining, this recipe transforms chicken thighs and drumsticks into restaurant-quality comfort food in about 30 minutes. The double-dredging technique ensures maximum coating adherence, while strategic oil spraying creates that coveted crispy texture without deep frying.
Ingredients
- 2 pounds skin on chicken, legs and thighs
- 2 cups buttermilk
- 2 large eggs
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- oil for spraying chicken, vegetable (canola or olive oil)
- 2 cups all-purpose flouralmond flour1:1gluten-freegluten-free
texture will be different
- 1 tablespoon garlic powder
- 1 tablespoon seasoned saltregular salt + herbs1:1low-sodium
less flavor complexity
- 1 ½ teaspoons smoked paprika
- 1 teaspoon onion powder
Instructions
- 1
Dry chicken thoroughly with paper towels
- 2
Whisk buttermilk, eggs, salt, and pepper in a large bowl until well combined
- 3
Combine flour, garlic powder, seasoned salt, paprika, onion powder, black pepper, and salt in a separate bowl
- 4
Toss chicken in flour mixture until coated
- 5
Dip coated chicken into buttermilk mixture
- 6
Return chicken to flour mixture and toss to coat again
- 7
Spray air fryer basket with oil and arrange chicken with space between pieces
- 8
Spray chicken liberally with oil
- 9
Cook at 370°F for 15-20 minutes
- 10
Turn chicken over with tongs and spray with more oil
- 11
Cook additional 5-10 minutes until golden brown and internal temperature reaches 163°F
- 12
Repeat with remaining chicken if needed
- 13
Serve immediately
Tips
Pat chicken completely dry before coating to ensure better adherence and crispier results.
Don't overcrowd the air fryer basket - cook in batches if necessary for proper air circulation.
Use a meat thermometer to ensure chicken reaches 163°F internal temperature for food safety.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in air fryer at 350°F for 3-5 minutes to restore crispiness.
Coat chicken up to 4 hours ahead and refrigerate. Cook just before serving for best texture.
Serve immediately while hot and crispy with your favorite sides like coleslaw, mashed potatoes, or biscuits.
Common Mistakes
Don't skip drying the chicken to avoid soggy coating
Don't overcrowd the basket to ensure even cooking
Don't forget to spray oil on both sides for proper crisping
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
less flavor complexity
FAQ
Can I use boneless chicken for this recipe?
Yes, but reduce cooking time to 12-15 minutes total as boneless pieces cook faster than bone-in chicken.
What if I don't have buttermilk?
Mix 2 cups regular milk with 2 tablespoons lemon juice or white vinegar and let stand 5 minutes before using.
How long will the cooked chicken keep?
Store refrigerated up to 3 days. Reheat in the air fryer at 350°F for best results rather than microwave.