Simple Air Fryer Delicious Fried Chicken

This air fryer fried chicken recipe is everything I want in comfort food—crispy, juicy, and seasoned just right—without the mess or heaviness of deep frying. By using simple pantry staples and the magic of buttermilk and cornstarch, I get golden, crunchy chicken that satisfies every fried chicken craving in a fraction of the time.

Why You’ll Love This Recipe

This recipe hits all the right notes. I love it because:

• It delivers that crispy, golden coating without deep frying.
• It’s lighter than traditional fried chicken—just a spritz of oil needed.
• It cooks in under 30 minutes, making it perfect for busy weeknights.
• The buttermilk marinade adds deep flavor and tenderizes the meat.
• It’s versatile—I can switch up the seasoning or cuts of chicken easily.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:
4 bone-in, skin-on chicken thighs (or drumsticks)
1 cup buttermilk
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder

For the coating:
1 cup all-purpose flour
½ cup cornstarch
1 teaspoon salt
½ teaspoon paprika
½ teaspoon cayenne pepper (optional, for heat)
½ teaspoon pepper
Nonstick cooking spray or a small amount of oil for misting

Directions

1. Marinate the Chicken
I start by combining buttermilk, salt, black pepper, paprika, garlic powder, and onion powder in a bowl. I add the chicken pieces, making sure they’re well coated, then cover and refrigerate for at least an hour—overnight if I’ve got the time.

2. Prepare the Coating
In a shallow dish, I whisk together the flour, cornstarch, salt, paprika, cayenne pepper, and black pepper. After marinating, I let the excess marinade drip off each chicken piece, then dredge it in the flour mixture, pressing to get an even coating.

3. Preheat the Air Fryer
I preheat my air fryer to 380°F for about 3 to 5 minutes and spray the basket lightly with oil to prevent sticking.

4. Arrange the Chicken
I place the coated chicken in the basket in a single layer with space between each piece. A light oil spray over the top helps the coating crisp up nicely.

5. Air Fry the Chicken
I cook the chicken at 380°F for 25 to 28 minutes, flipping halfway through and giving another quick spray of oil. I check that the internal temperature hits 165°F and the coating is golden and crunchy.

6. Let It Rest
After cooking, I let the chicken rest on a rack or paper towel-lined plate for 5 minutes so the juices stay inside and the coating finishes crisping up.

Servings and timing

Servings: 4 servings
Prep time: 10 minutes
Marinate time: At least 1 hour (overnight for best results)
Cook time: 25–28 minutes
Total time: About 1 hour 40 minutes (with marinating)

Variations

• Honey Garlic Finish: I brush on a honey garlic glaze after cooking for a sweet and sticky twist.
• Buffalo Style: Tossing the finished chicken in buffalo sauce gives it a spicy kick.
• Kid-Friendly Version: I skip the cayenne and use tenders or nuggets for little ones.
• Wings Option: I substitute thighs with chicken wings and reduce cook time to about 20–22 minutes.
• Extra Crunch: For an even thicker crust, I double coat the chicken before air frying.

Storage/Reheating

I let any leftover chicken cool fully, then store it in an airtight container in the fridge for up to 3 days. To reheat, I place it back in the air fryer at 350°F for 5–7 minutes until hot and crispy again.

For freezing, I freeze pieces individually on a tray first, then transfer to a freezer bag. I reheat from frozen at 360°F for 12–15 minutes, flipping once.

FAQs

Can I use boneless chicken for this recipe?

Yes, I often swap in boneless thighs or breasts. I just reduce the cooking time—usually 16–20 minutes, depending on thickness. I always make sure the internal temp reaches 165°F.

Do I have to marinate the chicken overnight?

Not necessarily. An hour does the job well, but when I plan ahead and marinate overnight, I notice a deeper flavor and even more tender meat.

Why is my chicken not crispy enough?

If my chicken isn’t crisping, I check these things: Did I preheat the air fryer? Did I spray the chicken with oil? Did I overcrowd the basket? These little details make all the difference.

Can I make this gluten-free?

Yes, I use a gluten-free flour blend in place of all-purpose flour and keep the cornstarch for crispiness. A 1:1 gluten-free baking flour works best here.

Can I skip the cornstarch?

I wouldn’t recommend it. Cornstarch is what gives that light, shatteringly crisp crust. If I skip it, the chicken still cooks well but won’t have the same crunch.

Conclusion

Making fried chicken at home doesn’t have to mean splattering oil or slaving over the stove. With this air fryer method, I get everything I love—crispy coating, juicy chicken, and big flavor—without the fuss. It’s a go-to recipe in my kitchen for weeknights or weekends when I want comfort food made easy. Once I tried this, it quickly earned a spot in my regular rotation—and I bet it will in yours too.

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