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Ultimate Crispy Buttermilk Air Fryer Fried Chicken

Close-up of two golden, crispy pieces of air fryer fried chicken on a white plate.
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You can achieve incredibly crispy, juicy Southern-style fried chicken right in your air fryer with this easy recipe. It uses a buttermilk soak for tenderness and a seasoned coating for maximum crunch, offering a healthier alternative to deep frying.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional, for flavor)
  • 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
  • 1/2 teaspoon cayenne pepper (adjust for heat)
  • Cooking spray or 2 tablespoons neutral oil (like avocado or canola)

Instructions

  1. Place the chicken pieces in a large bowl or zip-top bag. Pour the buttermilk and hot sauce over the chicken, ensuring all pieces are coated. Cover and refrigerate for at least 4 hours, or preferably overnight. This step is key for juicy chicken.
  2. In a shallow dish, whisk together the flour, cornstarch, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your seasoned coating.
  3. Remove the chicken from the buttermilk, letting any excess drip off, but do not rinse.
  4. Dredge each piece of chicken thoroughly in the flour mixture, pressing the coating firmly onto the chicken to help it adhere. For extra crispiness, dip the floured chicken back into the remaining buttermilk for a second, quick dip, then return it to the flour mixture for a final, thick coating.
  5. Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray or brush with a little oil.
  6. Place the coated chicken pieces in the air fryer basket in a single layer, ensuring there is space between them for air circulation. Work in batches if necessary; do not overcrowd the basket.
  7. Lightly spray the tops of the chicken pieces with cooking spray or brush with oil.
  8. Air fry for 20 minutes. Carefully flip the chicken pieces, spray or brush the other side lightly with oil, and continue to air fry for another 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crispy.
  9. Remove the chicken and let it rest for 5 minutes before serving. This helps keep the chicken juicy.

Notes

  • For the best results and maximum crispiness, do not skip the second dip in the buttermilk and flour. This creates a thicker crust.
  • If you are using chicken breasts, you may need to pound them to an even thickness (about 3/4 inch) so they cook evenly with the thighs and drumsticks. Adjust the cooking time slightly for breasts.
  • If your air fryer does not brown the tops sufficiently during the last few minutes, you can increase the temperature to 400°F (200°C) for the final 2-3 minutes, watching closely to prevent burning.

Nutrition

Find it online: https://tastetaught.com/air-fryer-fried-chicken/