Description
This recipe offers a delicious twist on classic KFC-style fried chicken using an air fryer for a healthier, crispy, and flavorful alternative. Marinated in buttermilk and hot sauce, then coated in a seasoned flour mixture, the chicken cooks to golden perfection with a crunchy texture, all without the need for deep frying.
Ingredients
Scale
Chicken Marinade
- 3 lbs chicken pieces (drumsticks, thighs, or breast, skin-on)
- 2 cups buttermilk
- 1 tablespoon hot sauce (optional)
Seasoned Flour Coating
- 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)
Additional
- Cooking spray or oil spray
Instructions
- Marinate the Chicken: In a large bowl or ziplock bag, combine the chicken pieces with buttermilk and optional hot sauce. Toss well to coat all pieces thoroughly. Cover and refrigerate for at least 2 hours, or up to overnight to enhance flavor and tenderness.
- Prepare the Flour Coating: In a separate shallow dish, mix together the all-purpose flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, dried oregano, dried thyme, and optional cayenne pepper until evenly combined.
- Preheat the Air Fryer: Set your air fryer to 360°F (180°C) and allow it to preheat while you prepare the chicken for frying.
- Coat the Chicken: Remove the marinated chicken from the buttermilk, letting excess drip off. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the surface to ensure full coverage.
- Arrange in Air Fryer Basket: Lightly spray the air fryer basket with cooking spray to prevent sticking. Place chicken pieces in a single layer with space between each piece to ensure even air circulation and crispiness.
- Apply Cooking Spray: Lightly spray the tops of the coated chicken pieces with cooking spray to help achieve a golden and crispy crust during cooking.
- Cook the Chicken: Air fry the chicken for 25 to 30 minutes, flipping halfway through the cooking time to promote even browning. The chicken is done when the crust is golden brown and the internal temperature reaches 165°F (75°C).
- Rest Before Serving: Remove the chicken from the air fryer and let it rest for a few minutes. This helps the coating to crisp up further and allows the juices to redistribute for moist, tender meat.
Notes
- Marinating the chicken overnight yields more tender and flavorful results.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Do not overcrowd the air fryer basket; cook in batches if necessary to maintain crispiness.
- Adjust cayenne pepper and hot sauce amounts according to your preferred spice level.
- Spraying the chicken before cooking helps achieve that signature crispy crust without deep frying.
