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This Air Fryer Fried Chicken gives you everything you love about classic Southern fried chicken — juicy buttermilk-marinated chicken, crispy seasoned coating, and that irresistible crunchy bite — all without the mess of deep frying.
The buttermilk keeps the chicken incredibly tender while helping the breading cling beautifully for those craggy crispy edges everyone fights over. A quick mist of oil helps the coating turn deeply golden and crunchy in the air fryer, giving you fried chicken flavor with a much easier method.
And honestly? This is the kind of crispy fried chicken people start sneaking straight off the cooling rack before dinner even hits the table
If you love crispy comfort-food chicken dinners, you’ll definitely want to try my KFC Fried Chicken copycat recipe, Buttermilk Roasted Chicken, and Baked Boneless Chicken Breasts.
At A Glance
- Cuisine: American, Southern-inspired
- Prep Time: 10 minutes
- Cook Time: 18–30 minutes
- Marinating Time: Overnight preferred
- Serves: 4
- Main Flavors: Crispy, savory, buttermilk-marinated, crunchy fried chicken
📌 Why This Recipe Works
Buttermilk marinade: Keeps the chicken juicy, tender, and flavorful while helping the breading cling beautifully.
Double dredging: Creates a thicker, crispier crust with lots of crunchy texture and those craggy fried chicken edges everyone loves.
Oil misting: A light spray of oil helps the coating brown and crisp up beautifully in the air fryer.
Less mess than deep frying: You still get classic fried chicken flavor and crunch without dealing with a pot of hot oil.
Simple pantry ingredients: The seasoning blend delivers savory, restaurant-style flavor without needing a huge spice list.
Comfort-food flavor with an easy method: This recipe gives you crispy, crave-worthy fried chicken with an approachable technique that feels realistic for home cooks.
Air Fryer Fried Chicken Ingredients + Key Notes
Buttermilk: Tenderizes the chicken while adding subtle tangy flavor and helping the coating cling beautifully.
Honey: Adds subtle sweetness and helps the crust brown beautifully in the air fryer.
Bone-In Chicken Pieces: Bone-in chicken stays juicier and gives you that classic fried chicken experience.
All-Purpose Flour: Creates the crispy coating and those crunchy craggy edges everyone loves.
Seasoned Salt: Adds savory fried chicken flavor without needing a giant spice blend.
Egg: Helps the second coating layer stick for extra crunch and crispiness.
Cooking Spray or Oil Spray: Essential for helping the breading crisp and brown properly in the air fryer.
How To Make Air Fryer Fried Chicken
Here’s a quick look at how to assemble this easy air fryer fried chicken (full instructions in the recipe card below).
Make the marinade.
In a medium bowl, whisk together the buttermilk, vegetable oil, honey, garlic, salt, and pepper until smooth.
Marinate the chicken.
Place the chicken in a large resealable bag and pour the marinade over the top. Press out excess air, seal tightly, and refrigerate overnight or up to 2 days.
Prep the breading station.
Let the excess marinade drip off the chicken. In a shallow bowl, whisk together the flour, seasoned salt, and black pepper. Place the beaten egg in a second bowl.
Bread the chicken.
Dredge the chicken in the flour mixture, shaking off excess. Dip into the egg, then coat again in the flour mixture for a thick crispy crust.
Mist with oil.
Place the breaded chicken on foil or a wire rack and lightly spray all sides with oil.
Air fry until crispy.
Preheat the air fryer to 390°F for 5 minutes. Arrange the chicken in a single layer and air fry for 18–30 minutes depending on the size of the pieces, flipping halfway through if needed, until deeply golden and crispy and the internal temperature reaches 165°F.
⭐ Pro Tips
⭐ Let the breaded chicken rest before air frying.
Letting the coated chicken sit for 5–10 minutes before air frying helps the breading hydrate slightly and cling better during cooking.
⭐ Spray generously but lightly.
You don’t want the chicken drenched in oil, but dry flour spots won’t crisp properly. A thorough light misting gives the best golden crust.
⭐ Use smaller chicken pieces for faster, crispier cooking.
Very large chicken breasts can brown before the inside cooks fully.
⭐ Cook in batches if necessary.
Crowding the basket traps steam and softens the crust.
⭐ Let the chicken rest before serving.
Resting for a few minutes helps the juices redistribute and keeps the coating crisp.
🔬 Why Air Fryer Fried Chicken Gets Crispy
Air fryers work by rapidly circulating very hot air around the chicken, helping moisture evaporate from the breading while the outside turns deeply golden and crisp. A light mist of oil helps the flour coating “fry” and brown properly while still using far less oil than traditional deep frying.
The buttermilk marinade also helps the flour coating cling tightly to the chicken, creating those craggy crispy edges that make fried chicken so irresistible.
Leaving space between the chicken pieces is also important. Overcrowding traps steam, which softens the crust instead of crisping it.
⚠️ Common Mistakes When Making Air Fryer Fried Chicken
Golden spots are okay
Some darker golden spots on the breading are completely normal in the air fryer and add extra crunch and flavor.
Overcrowding the basket
This is probably the biggest mistake. Air fryers need circulating air to crisp the coating properly. If the chicken pieces are packed too tightly together, the breading steams instead of turning crunchy and golden.
Skipping the oil spray
Dry flour coating won’t brown properly without at least a light mist of oil. A quick spray helps the breading crisp and develop that classic fried chicken texture.
Using too much marinade during breading
If the chicken is dripping wet, the coating can become thick, gummy, or patchy instead of crispy. Let excess marinade drip off before dredging.
Not preheating the air fryer
Starting with a cold air fryer slows down browning and crisping. Preheating helps the coating start crisping immediately.
Pulling the chicken too early
Dark meat especially needs enough time to fully cook and crisp. Always use an instant-read thermometer and cook until the thickest part reaches 165°F.
Storing + Reheating + Freezing + Make-Ahead Tips
Storing: Store leftover air fryer fried chicken tightly covered in the refrigerator for up to 4 days.
Reheating: Reheat in a 375°F air fryer for 3–5 minutes until hot and crispy again. This helps bring back the crunch much better than the microwave.
Freezing: Freeze cooked chicken pieces in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead Tip: The chicken can marinate up to 2 days ahead, which actually improves the flavor and tenderness. You can also bread the chicken a few hours ahead and refrigerate it uncovered before air frying.
What To Serve With Air Fryer Fried Chicken
Comforting Side Dishes
Creamed Corn, Mashed Potatoes, Southern Green Beans, or my Best Creamy Baked Mac and Cheese all pair beautifully with crispy fried chicken and make this feel like a true comfort-food dinner.
Fresh + Crisp Sides
A House Salad, creamy KFC Coleslaw, or Cucumber Tomato Salad helps balance the rich crunchy coating with something cool and refreshing.
Cozy Breads
Homemade Crescent Rolls, Garlic and Herb Parker House Rolls, or Dutch Oven Bread are perfect for soaking up every last crispy, savory bite.
Sweet Finishes
Sugar Cream Pie, Peach Cobbler, Banana Cake with Cream Cheese Frosting, or Heaven on Earth Cake make delicious old-fashioned dessert pairings for a Southern-style comfort-food meal.
Frequently Asked Questions
How do you make good fried chicken in the air fryer?
The key is using a flavorful marinade, a properly seasoned coating, enough oil spray, and leaving room for airflow around the chicken. The combination of buttermilk marinade and double dredging creates especially crispy, flavorful results.
How do you make chicken crispy in the air fryer?
Preheating the air fryer, lightly spraying the coating with oil, and avoiding overcrowding all help the chicken crisp properly.
Do you flour chicken before air frying?
Yes — flour is what creates that classic crispy fried chicken crust. This recipe uses a double dredge with flour, egg, and seasoned flour again for extra crunch and better coating adhesion.
Do you put oil in an air fryer for fried chicken?
Yes — a light mist of oil helps the coating brown and crisp. You don’t need deep frying levels of oil, but some oil is important for good texture.
What is the best breading for air fryer fried chicken?
A flour-based breading works beautifully because it crisps well and creates a classic fried chicken texture. Double dredging gives especially crunchy results.
What’s the best temperature for air fryer fried chicken?
390°F is the sweet spot for this recipe. It gives the coating enough heat to crisp beautifully without overcooking the chicken.
What are common mistakes when air frying chicken?
The biggest mistakes are overcrowding the basket, skipping oil spray, and not preheating the air fryer.
What oil is best for air fryer fried chicken?
Neutral oils with high smoke points work best, like avocado oil, vegetable oil, or canola oil.
More Crispy Comfort-Food Chicken Recipes
Million Dollar Chicken — Creamy baked chicken with rich savory flavor and an easy comfort-food sauce everyone loves.
Baked Chicken Drumsticks — Crispy seasoned drumsticks with juicy meat and an easy oven-baked method everyone loves.
Baked Chicken Leg Quarters — Golden roasted chicken quarters with crispy skin and rich savory flavor.
Blackened Chicken — Juicy chicken coated in bold smoky seasoning with beautifully crisp edges.
Italian Dressing Chicken — Easy baked chicken packed with zesty flavor and juicy, flavorful meat.
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! ❤️ Kathleen.
Air Fryer Fried Chicken
Ingredients
- 1 cup buttermilk
- 2 tablespoons vegetable oil
- 2 teaspoons honey
- 1 large garlic, minced
- teaspoon salt
- teaspoon black pepper
- 4 pieces bone-in chicken thighs
- 1 cup all-purpose flour
- 1 tablespoon season salt
- 1 large egg, beaten
- cooking spray
Instructions
- In a small mixing bowl, whisk together the buttermilk (1 cup), vegetable oil (2 tablespoons), honey (2 teaspoons), garlic (1 large), 1 1/2 teaspoons salt, and 1/2 teaspoon pepper.
- Place chicken pieces in a 1-gallon resealable plastic bag and pour buttermilk over the chicken. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case the bag leaks. Refrigerate overnight for up to 2 days. Flip the bag halfway through marinating time.
- Take the chicken out of the ziplock bags and place it on a wire rack so any extra marinade will drip off.
- In a shallow bowl whisk together flour (1 cup), seasoned salt (1 tablespoon), and 1/4 teaspoon black pepper.
- Dredge the chicken pieces in the flour mixture, shaking off excess, dip into the egg (1), then dip again into the flour mixture, shaking off excess. Place coated pieces on a piece of foil. Mist the chicken with vegetable oil.
- Preheat the air fryer to 390ºF (199ºC) for 5 minutes.Arrange coated pieces of chicken in a single layer on the bottom of the air fryer. Set the air fryer to 390ºF (199ºC) for 18-30 minutes (depending on the size of the chicken pieces and brand of Air Fryer) or until an instant-read thermometer registers 165ºF (74ºC) when inserted into the thickest part of the chicken, not touching the bone.You’re looking for deeply golden craggy edges and a crunchy coating that practically crackles when you bite into it.
- Immediately let the chicken rest for a few minutes before serving so the juices stay inside the meat and the coating stays crisp.
Notes
- Buttermilk: Tenderizes the chicken while adding subtle tangy flavor and helping the coating cling beautifully.
- Honey: Adds subtle sweetness and helps the crust brown beautifully in the air fryer.
- Bone-In Chicken Pieces: Bone-in chicken stays juicier and gives you that classic fried chicken experience.
- All-Purpose Flour: Creates the crispy coating and those crunchy craggy edges everyone loves.
- Seasoned Salt: Adds savory fried chicken flavor without needing a giant spice blend.
- Egg: Helps the second coating layer stick for extra crunch and crispiness.
- Cooking Spray or Oil Spray: Essential for helping the breading crisp and brown properly in the air fryer.
Nutrition
Oh my, this is so good. We love your buttermilk roasted chicken too!
I’m so happy you like this and the roasted chicken. Thanks Abigail 🙂
I don’t own an Air Fryer but I have a Mealthy Crisplid which is the upper, most important part of an air fryer that does all the work and have made Fish filets with homemade bread crumbs,
chicken wings using my instant pot as the base and I will try your recipe with chicken parts and let you know how they turn out.
Alright! Thank you so much, Vinnie! Looking forward to your update 🙂
I don’t have an air fryer….can I bake it in he oven & at what temp and time ? I looked for instructions in this post, however I did not find any….
Hi, Ela! Follow the instructions up to step 4. Then heat oven to 400 degrees. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Roast chicken at 400 degrees for 45 minutes, then turn off the oven, and allow the chicken to continue to cook (just in the remaining heat-don’t open the door) for 7-10 minutes more or until chicken is done or until an instant-read thermometer registers 165 when inserted into the thickest part of the chicken, not touching the bone. Allow chicken to rest for about 7-10 minutes then serve.