AIR FRYER BUTTERMILK FRIED CHICKEN RECIPE the ultimate, simple-to-prepare comfort food that tastes deep-fried. BUT IT ISN’T—BELIEVE IT OR NOT, THIS IS HEALTHY AND USES MINIMAL OIL! Buttermilk Fried Chicken Recipe for Air Fryer? Please say yes! It’s very simple to get that golden, incredibly crispy, and crunchy coating with an air fryer, plus it makes a lot less mess than deep-frying.
Why cook buttermilk fried chicken in my air fryer?
Compared to deep-fried buttermilk chicken, this is far healthier. All that needs to be done is mist the chicken with just enough oil to cover it.
Additionally, there is a lot less mess and greasy surfaces/pans to clean up after.
- This dish can be readily modified to be low-FOD MAPS, dairy-free, and even vegan. It is also free of gluten.
- The fact that my fried chicken isn’t deep-fried would go unnoticed. You would guarantee it was!
- The chicken is delicious and soft underneath, and it’s really crispy and crunchy.
INGREDIENTS FOR AIR FRYER BUTTERMILK FRIED CHICKEN:
- 1 kg chicken bone in, skin-on (I used drumsticks but thighs work well too)
- 300 ml buttermilk or use dairy-free/lactose-free milk and add 2 tbsp of lemon juice and allow to sit for 10 minutes to thicken
FOR THE COATING
- 125 g gluten free plain flour
- 65 g cornflour cornstarch or potato starch ( you can use all flour but more starch helps make it crispier)
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 tsp marjoram
- 1 tsp sage
- 1 tsp white pepper
- 1 tsp salt
- oil in a spray bottle I used garlic infused
INSTRUCTIONS FOR AIR FRYER BUTTERMILK FRIED CHICKEN:
- Place your chicken into a large bowl and pour your buttermilk over the top, make sure the chicken is well coated. Allow to sit for as long as you can. 12 hours in the fridge would be great, but often I just leave mine for 15 minutes and it works really well.
- In another bowl, mix together the flour, starch, herbs and spices and put to one side.
- Turn on your air-fryer to preheat. I turn mine on to 190C.
- Add a couple of tablespoons of the buttermilk to the coating and mix it through, it will just go a little clumpy.
- Take each chicken piece, one at a time, out of the buttermilk and cover in the coating. Using your hands, compact the coating against the chicken as much as poss. Transfer onto a plate until the air-fryer is fully preheated.
- Open your air-fryer and place your chicken into the basket – make sure they’re not touching each other – this means you might to do your chicken in two batches. Generously spray your chicken with oil. Set the timer for 25 minutes and close the lid.
- After about 15 minutes, check on your chicken and turn it over so the other side can colour. Spray any light white, floury bits with a little more oil – these won’t turn golden otherwise. Close the lid and allow to cook for a further 10 minutes.
- Your chicken should now be golden, crispy and cooked through (you can double check with a cooking thermometer (about 75C is a safe internal temperature).
- Repeat with the rest of your coated chicken.
- Serve up your chicken with your choice of sides and enjoy!