How to Fry Chicken in an Air Fryer?

That’s all right, everyone. First and foremost, let’s set the bar high. No, I’m not lying when I say you can’t tell the difference between air fryer fried chicken and cast-iron fried chicken. The crust isn’t quite as crunchy, and the chicken isn’t quite as clearly moist.

The truth is, though, It’s a matter of seconds! Even 90%, if not 95%, is there, in my opinion. As long as you don’t leave it in your air fryer alone, the crust will remain crispy and juicy.

If you have an air fryer, I believe you should give this a go if you have the means to do so. Loved it and was amazed at how similar to my deep-fried version it resembled the recipe.

What is the benefit of air-frying?

There are two main reasons why you would choose to prepare air-fried chicken instead of traditional fried chicken: first, air-fried chicken is healthier.

  • First and foremost, air frying has a number of health advantages over deep-frying or pan-frying. While I do suggest gently spraying the fried chicken with oil before and during air frying, you do not completely drown the pieces in oil, and as a consequence, they unquestionably absorb less oil throughout the cooking process.
  • The time savings, on the other hand, are the most significant benefit for me. With the air fryer, it takes just 30 seconds to turn it on, and cleaning is much less time-consuming than dealing with large pots of heated oil.

What Kind of Chicken Should You Use?

Buy a whole chicken, chop it up yourself, and save money and time for me. In this manner, you have a mix of both dark and light types of meat. Skin-on, bone-in chicken breasts provide the best results in terms of taste and juiciness in my opinion.

Despite this, my family does not like the same style of fried chicken as I do. So I made some basic chicken strips for them as well, and they turned out well.

Chicken strips are easier to overcook and dry out than bone-in chicken breasts because they cook more quickly. The thickest section of the strips should be 165° to 170°F when done, so keep an eye on them.

Air Fryer Fried Chicken

Recipe by admin

4 To 6

Prep time


Cooking time




  • 1 teaspoon ground black pepper

  • 2 cups buttermilk

  • 1 4-pound fryer chicken, cut into 10 pieces (2 breasts cut in half, 2 wings, 2 legs, 2 thighs)

  • 1 teaspoon kosher salt

  • For the coating
  • 2 cups all-purpose flour

  • 1 tablespoon seasoned salt

  • 1 teaspoon kosher salt

  • 1 tablespoon paprika

  • Spray olive oil for cooking

  • 1 teaspoon ground black pepper

  • 1 tablespoon garlic powder


  • Buttermilk should be added to the chicken after it has been seasoned with salt and pepper. Buttermilk should be used to coat the chicken pieces. Allow it to sit for a minimum of one hour and a maximum of one night.
  • Mix flour, seasoned salt, salt, pepper, garlic powder, and paprika into a breading mixture.
  • Shake off any excess buttermilk from the chicken pieces before dipping them in the flour mixture and coating them well. Clean a dish or wire rack and place the breaded chicken on it to allow it to rest.
  • The complete chicken will need two separate bouts of labor. Apply nonstick spray to the basket of your air fryer. Use your air fryer to cook half the pieces. Make sure the parts don’t come into contact with each other. They need to be surrounded by moving air.
  • Spray some oil on the chicken pieces. Turn the air fryer on to 350°F and put the basket in the frying. It should be cooked for at least 14 minutes before being flipped over and re-oiled, then cooked for an additional 10 to 12 minutes, or until the white and dark meats are both at least 175 degrees Fahrenheit (I find that cooking the dark meat a little more makes it more tender).
  • You may gently oil any dry patches on the chicken throughout the air frying process if you take it out and notice them. If you don’t add a small amount of oil to the breading, it won’t crisp up. It’s going to go up in flames.
  • Before serving the fried chicken, let it sit on a platter for a few minutes to cool. This dish is best served right away, with a salad, coleslaw, mashed potatoes, or any of your favorite fried chicken sides.
  • 5 days of refrigerated fried chicken may be reheated in an oven at 300°F for 8 to 10 minutes.

Recipe Video


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