Description
Crispy and flavorful Air Fryer Fried Chicken with a buttermilk marinade and perfectly seasoned flour coating, delivering a healthier twist on a classic comfort food without sacrificing the juicy, tender inside and golden, crunchy exterior.
Ingredients
Scale
Chicken
- 1 4-pound fryer chicken, cut into 10 pieces
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 2 cups buttermilk
Flour Coating
- 2 cups all-purpose flour
- 1 tbsp seasoned salt
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp garlic powder
- 1 tbsp paprika
Finishing
- Spray olive oil
Instructions
- Season the Chicken: Begin by seasoning the chicken pieces all over with kosher salt and ground black pepper to enhance the natural flavors.
- Marinate: Place the seasoned chicken into a bowl and pour over the buttermilk. Cover and refrigerate for at least 1 hour to tenderize and add moisture to the meat.
- Prepare the Flour Mixture: In a shallow dish, combine the all-purpose flour, seasoned salt, kosher salt, ground black pepper, garlic powder, and paprika. Mix well to evenly distribute the spices throughout the flour.
- Coat the Chicken: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the flour mixture, shaking off any excess coating to avoid clumps.
- Preheat the Air Fryer: Set your air fryer to preheat at 350°F (175°C). Lightly spray the air fryer basket with olive oil to prevent sticking and promote crisping.
- Arrange and Spray Chicken: Arrange the coated chicken pieces in a single layer inside the air fryer basket, ensuring they do not overlap. Lightly spray the chicken pieces with olive oil to help the crust brown evenly.
- Air Fry – First Side: Cook the chicken at 350°F (175°C) for 14 minutes to start crisping and cooking through the first side.
- Flip and Continue Cooking: Carefully flip the chicken pieces, spray them again with olive oil, and air fry for an additional 10 to 12 minutes until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
Notes
- Marinate the chicken longer for even more tenderness and flavor, up to overnight in the refrigerator.
- Use a meat thermometer to ensure the chicken is safely cooked through.
- Light spray of olive oil is key to achieving a crispy crust without deep frying.
- Do not overcrowd the air fryer basket; cook in batches if necessary for even air circulation.
- Let the chicken rest for a few minutes after cooking to retain juices.
