- Prep Time: 15 minutes
- Marinating Time: 2–12 hours
- Cook Time: 20–25 minutes
- Total Time: About 2 hours 40 minutes (including minimum marinating)
- Servings: 4
- Calories: Approximately 385 per serving
Ingredients
For the Marinade
- 2 pounds (900g) chicken thighs, drumsticks, or breasts
- 2 cups buttermilk
- (Or substitute 2 cups plain yogurt mixed with ¼ cup milk)
- 1 tablespoon hot sauce (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
For the Crispy Coating
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
For Cooking
- Olive oil cooking spray or avocado oil spray
Instructions
Step 1: Prepare the Marinade
In a large bowl, whisk together the buttermilk, hot sauce (if using), salt, black pepper, paprika, garlic powder, and onion powder until fully combined.
Add the chicken pieces and coat them thoroughly. Cover the bowl and refrigerate for at least 2 hours. For the juiciest and most flavorful chicken, marinate overnight.
Step 2: Prepare the Coating
In a separate shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, oregano, salt, black pepper, and cayenne pepper.
Mix well so the spices are evenly distributed throughout the flour.
Step 3: Coat the Chicken
Remove each piece of chicken from the marinade, allowing the excess liquid to drip off.
Press each piece firmly into the seasoned flour mixture until completely coated. For an extra crispy texture, lightly dip the coated chicken back into the marinade and coat it again with the flour mixture.
Place the coated chicken on a wire rack and let it rest for 10 minutes. This helps the coating adhere better during cooking.
Step 4: Preheat the Air Fryer
Preheat your air fryer to 380°F (193°C) for 5 minutes.
Lightly spray the air fryer basket with cooking oil.
Step 5: Air Fry the Chicken
Arrange the chicken in a single layer without overcrowding the basket.
Spray the tops lightly with cooking oil.
Cook at 380°F (193°C) for 10 minutes.
Flip the chicken, spray again with oil, and continue cooking for 10–15 minutes, depending on the size of the chicken pieces.
The chicken is fully cooked when the internal temperature reaches 165°F (74°C) and the coating is golden brown and crispy.
Step 6: Rest Before Serving
Transfer the chicken to a serving platter and allow it to rest for 5 minutes before serving. This helps retain the juices and keeps the chicken tender.
Recipe Tips
- Marinate overnight for maximum flavor.
- Don’t overcrowd the air fryer basket; cook in batches if necessary.
- A light spray of oil helps achieve an even golden crust.
- Chicken thighs stay juicier than chicken breasts.
- Double coating creates an extra crispy finish.
- Always use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Serving Suggestions
Serve this crispy air fryer chicken with:
- Creamy mashed potatoes
- Coleslaw
- French fries
- Mac and cheese
- Corn on the cob
- Garden salad
- Biscuits
- Honey mustard, ranch, or barbecue sauce
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked chicken for up to 2 months.
Reheating
Reheat in the air fryer at 375°F (190°C) for 4–6 minutes until hot and crispy.
Avoid microwaving if you want to maintain the crispy coating.
Nutrition Information (Per Serving)
- Calories: 385
- Protein: 34g
- Carbohydrates: 22g
- Fat: 17g
- Saturated Fat: 4g
- Cholesterol: 120mg
- Sodium: 690mg
- Fiber: 1g
- Sugar: 3g
- Calcium: 120mg
- Iron: 2mg