Air Fryer Fried Chicken

Ingredients

• 94 g (¾ cup)plain flour
• 32 g (¼ cup)cornflour
• 15 ml (1 tablespoon)paprika
• 15 ml (1 tablespoon)garlic powder
• 10 ml (2 teaspoons)onion powder
• 10 ml (2 teaspoons)dried oregano
• 10 ml (2 teaspoons)salt
• 5 ml (1 teaspoon)black pepper
• 2.5 ml (½ teaspoon)cayenne pepper
• 240 ml (1 cup)buttermilk
• 2eggs
• 680–907 g (1½–2 pounds)bone-in, skin-on chicken thighs and/or drumsticks
• al gustospray oil, such as rapeseed, olive or another vegetable oil

Instructions

1. 1

   Mix the coating

   In a pie dish, 20 cm square baking dish or another wide, shallow dish, combine the flour, cornflour, paprika, garlic powder, onion powder, oregano, salt, black pepper and cayenne. Whisk until evenly mixed.

2. 2

   Whisk the wet mixture

   In a medium bowl, whisk together the buttermilk and eggs.

3. 3

   Coat the chicken

   Dip each piece of chicken in the flour mixture, then the buttermilk mixture, then the flour mixture again. Gently shake off excess coating after each dip.

4. 4

   Arrange and spray

   Place the chicken in the air fryer basket and spray all sides until no dry flour remains; spraying one side, turning the pieces and spraying the other side is an easy way to do this. Arrange in a single layer, with thighs skin-side down, and cook in batches if needed.

5. 5

   Air fry until done

   Air fry at 188°C (370°F) for 15 minutes. Turn the chicken and cook for a further 8–15 minutes, until crisp and at least 74°C (165°F) at the thickest part away from the bone. Serve immediately.

What is air fryer fried chicken?

Fried chicken is a familiar American dish of chicken coated in seasoned breading and cooked until crisp. This version uses an air fryer rather than a pan or deep fryer, while keeping the bone-in pieces and crisp coating.

Double-dipping the chicken builds up a more substantial crust. Cornflour in the seasoned flour mix helps give that coating a crisp finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 521 calories, 31g protein, 33g carbs, 29g fat.

The chicken supplies much of the protein and fat, while the flour, cornflour and buttermilk contribute most of the carbohydrates. The eggs and any oil used for spraying also contribute fat. Pair a portion with vegetables and a suitable side to round out the plate.

Why use bone-in, skin-on pieces?

Skin-on thighs and drumsticks suit this method because their skin sits beneath the coating and the bone remains in place as they cook. The recipe allows either cut or a mixture, so choose pieces that are reasonably similar in size for more even cooking.

Thighs start skin-side down in the basket, then are turned partway through. This lets both sides cook against the circulating hot air.

Building the seasoned crust

Flour and cornflour: whisk them thoroughly with the spices and salt so each piece gets an even mix of seasoning.

Buttermilk and eggs: whisk until combined before coating. The wet mixture helps the second layer of flour adhere to the chicken.

Double coating: shake off excess at each stage, then finish with the flour mixture. Spray until no dry flour is visible, as exposed flour will not crisp in the same way.

Getting the coating crisp

Single layer: leave space around the chicken so hot air can circulate. If the pieces do not fit without crowding, cook them in batches.

Oil spray: coat all sides lightly and evenly, paying attention to patches of loose flour. The recipe calls for spray oil rather than a measured amount.

Turn halfway: after the first 15 minutes, flip each piece so the other side can brown and crisp during the remaining cooking time.

Checking doneness

The chicken needs 15 minutes for its first air-fry, followed by 8–15 minutes after turning. The exact time within that range depends on the size of the pieces and how your air fryer cooks.

Check the thickest part away from the bone with a food thermometer. The recipe specifies at least 74°C (165°F), alongside a crisp coating, as the doneness cue.

Serving the chicken

Serve the chicken straight from the air fryer, while its coating is at its crispest. The recipe suggests pairing it with your favourite side dishes.

For a balanced plate, add vegetables and a side such as potatoes or bread. Keep the chicken in a single layer while it rests rather than stacking the pieces, which can soften the crust.

Recipe notes & tips

• Use a wide, shallow dish for the flour mixture so each piece is easy to coat.
• Shake off loose flour and buttermilk gently at each stage to avoid clumps.
• Spray every side until no dry flour is visible.
• Keep the basket load to a single layer and cook in batches if necessary.
• Check temperature at the thickest point away from the bone.

Variations

• Adjust the heat: use less cayenne for a milder coating.
• Make it spicier: add more cayenne to the dry mixture.
• Choose your cuts: use thighs, drumsticks or a combination.
• Change the spray oil: use olive oil, rapeseed oil or another vegetable oil.
• Vary the seasoning: adjust the listed spices to suit your preferred flavour.

Common mistakes to avoid

• Crowding the basket: the chicken needs a single layer, so cook it in batches.
• Leaving dry flour visible: spray all sides until the coating has no dry patches.
• Skipping the turn: flip the pieces after 15 minutes so both sides cook.
• Shaking off too little coating: gently remove excess flour and buttermilk at each dip.
• Guessing doneness by time alone: check for at least 74°C (165°F) at the thickest part away from the bone.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an air fryer until hot throughout; the coating may not be quite as crisp as when freshly cooked.

Frequently asked questions