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The Ultimate Crispy Buttermilk Air Fryer Fried Chicken (Southern Style)

A close-up of a perfectly crispy, golden-brown piece of air fryer fried chicken served on a white plate.
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Achieve the crunch of classic Southern fried chicken with significantly less oil using your air fryer. This recipe uses a buttermilk soak for juicy meat and a seasoned coating for a perfectly golden, crispy exterior.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks work best)
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Cooking spray (oil-based)

Instructions

  1. Place the chicken pieces in a bowl. Pour the buttermilk over the chicken, ensuring all pieces are coated. Add 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon paprika, 1/2 teaspoon garlic powder, and cayenne pepper (if using). Mix well. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
  2. In a shallow dish, whisk together the flour, cornstarch, baking powder, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon smoked paprika, and 1/2 teaspoon onion powder. This is your dry dredge mix.
  3. Remove the chicken from the buttermilk marinade, letting excess drip off, but do not rinse. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick crust.
  4. Lightly spray the bottom of your air fryer basket with cooking spray. Arrange the coated chicken pieces in a single layer in the basket, ensuring there is space between pieces for air circulation. Do not overcrowd the basket; work in batches if necessary.
  5. Spray the tops of the chicken pieces lightly with cooking spray.
  6. Air fry at 380°F (195°C) for 20 minutes.
  7. Flip the chicken pieces. Spray the second side lightly with cooking spray. Continue to air fry at 380°F (195°C) 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.
  8. Remove the chicken and let it rest for 5 minutes before serving. Repeat with remaining batches.

Notes

  • For extra crispy skin, after the initial 20 minutes of cooking, increase the air fryer temperature to 400°F (200°C) for the final 5-7 minutes.
  • If you are using chicken breasts, reduce the total cooking time by about 5-8 minutes.
  • This recipe works well for air fryer chicken thighs or air fryer chicken breast.

Nutrition

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