You can get shatteringly crisp fried chicken from the air fryer, no vat of oil needed. A buttermilk soak keeps the meat juicy, and rubbing a little of it into the flour makes the craggy bits that fry up extra crunchy. Give yourself time for the soak.
Everything you need
- 8 pieces chicken pieces (thighs and drumsticks)
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Soak the chicken in the buttermilk with a little salt for at least 30 minutes, or overnight in the fridge.
For this step
- 8 pieces chicken pieces (thighs and drumsticks)
- 1 cup buttermilk
- to taste salt and pepper
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Mix the flour with the paprika, garlic powder, onion powder, salt and pepper. Rub a spoon of the buttermilk into the flour so you get craggy bits.
For this step
- 1 cup buttermilk
- 1½ cups all-purpose flour
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
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Lift each piece from the buttermilk and press firmly into the flour to coat well.
For this step
- 1 cup buttermilk
- 1½ cups all-purpose flour
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Spray all over with oil. Air fry at 190°C / 375°F for 12 minutes, then flip, spray again and cook 10 to 13 more.
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Check the thickest part reaches 74°C / 165°F.
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Rest for 5 minutes so the crust sets, then serve.
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Air fryer notes
- Cook at 190°C / 375°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Rub a little buttermilk into the flour. Those clumps fry up into extra crunch.
- Spray any floury patches with oil, or they stay powdery and pale.
Make it your own
- Add cayenne to the flour, or toss the cooked chicken in hot honey.
- Use all drumsticks, or boneless thighs for a quicker cook.
Storing & reheating
Keeps 2 days in the fridge. Re-crisp at 190°C for 5 minutes.
Frequently asked
Why buttermilk?
It tenderises the chicken and helps the coating cling. No buttermilk? Stir a tablespoon of lemon juice into a cup of milk and wait 5 minutes.
How do I stop dry spots on the coating?
Spray every floury patch with oil before cooking. Dry flour stays white, oiled flour turns golden and crisp.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
More air fryer recipes
A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.