Crispy & Crunchy Fried Chicken in the Air Fryer

 Introduction:

Who says you need a deep fryer (or gallons of oil) to get that crispy, crunchy, golden-brown fried chicken we all crave? This air fryer version gives you all the satisfaction of classic fried chicken—juicy meat, crispy coating, and bold seasoning—without the heavy mess or greasiness.

The secret? A well-seasoned buttermilk marinade, a perfectly spiced flour dredge, and a little air fryer magic. Whether it’s a weeknight dinner, picnic favorite, or game day snack, this air-fried chicken hits the spot every single time.

 Ingredients

For the Buttermilk Marinade:

1 cup buttermilk

1 tsp hot sauce (optional, for kick)

1 tsp paprika

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & black pepper to taste

4–6 pieces of bone-in chicken (drumsticks, thighs, or wings)

For the Coating:

1 cup all-purpose flour

1/2 cup cornstarch (for extra crunch!)

1 tsp paprika

1/2 tsp cayenne pepper (adjust to taste)

1 tsp garlic powder

1 tsp onion powder

Salt & pepper to taste

Olive oil spray or cooking spray

 Instructions

 Marinate the Chicken (Highly Recommended)

In a large bowl or zip-top bag, mix buttermilk, hot sauce, paprika, garlic powder, onion powder, salt, and pepper.

Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, ideally overnight.

 Prep the Coating

In a shallow dish, combine flour, cornstarch, paprika, cayenne, garlic powder, onion powder, salt, and pepper.

Remove chicken from marinade, letting excess drip off. Coat each piece in the flour mixture, pressing firmly to make sure the coating sticks well.

Pro tip: For even more crunch, double dip—after the first coat, dip lightly back into buttermilk, then back into the flour mixture.

 Preheat the Air Fryer

Preheat your air fryer to 375°F (190°C) for 5 minutes.

 Air Fry the Chicken

Lightly spray both sides of the coated chicken with olive oil spray or any cooking spray—this helps crisp it up.

Place the chicken pieces in a single layer in the air fryer basket. Don’t overcrowd—you may need to work in batches.

Air fry at 375°F (190°C) for 25–30 minutes, flipping halfway through.

Check for doneness: internal temp should reach 165°F (74°C). The outside should be deeply golden and crispy.

 Serving Ideas:

Serve with coleslaw, mashed potatoes, or fries.

Drizzle with hot honey or pair with spicy dipping sauce.

Leftovers? Reheat in the air fryer at 350°F for 5–7 minutes to re-crisp.

 Extra Tips for Ultimate Crunch:

Cornstarch is your best friend—it adds that light, shattering crispness.

Make sure your chicken is not soaking wet before dredging—shake off excess marinade.

Spray enough oil! Dry flour spots won’t crisp up.