Air Fryer Fried Chicken

Ingredients

• 454 g (1 lb; 4–6 pieces)chicken drumsticks, skin on
• 120 ml (½ cup)buttermilk
• 30 g (½ cup)panko breadcrumbs
• 60 g (½ cup)plain flour
• 1.25 ml (¼ tsp)baking powder
• 2.5 ml (½ tsp)salt
• 2.5 ml (½ tsp)celery salt
• 1.25 ml (¼ tsp)dried oregano
• 1.25 ml (¼ tsp)cayenne pepper
• 5 ml (1 tsp)paprika
• 1.25 ml (¼ tsp)garlic powder
• 1.25 ml (¼ tsp)dried thyme
• 2.5 ml (½ tsp)ground ginger
• 2.5 ml (½ tsp)white pepper
• 2.5 ml (½ tsp)black pepper
• 42 g (3 tbsp), meltedbutter

Instructions

1. 1

   Marinate chicken

   Put the skin-on drumsticks in a plastic bag and pour in the buttermilk. Press out the air, seal the bag and refrigerate for at least 30 minutes, or for several hours.

2. 2

   Mix coating

   In a shallow bowl, combine the panko, flour, baking powder and all the spices.

3. 3

   Preheat air fryer

   Preheat the air fryer to 200°C (390°F). Alternatively, skip preheating and add 2 minutes to the cooking time.

4. 4

   Coat drumsticks

   Take the chicken out of the buttermilk and shake off the excess. Dredge each drumstick in the seasoned flour mixture, coating all sides.

5. 5

   Cook first side

   Arrange the drumsticks in a single layer in the air fryer basket and cook for 10 minutes.

6. 6

   Brush and finish

   Pause the air fryer and brush both sides of the drumsticks with melted butter. Turn the chicken over, reduce the temperature to 180°C (350°F) and cook for another 7–10 minutes, or until the internal temperature reaches 79°C (165°F). Cooking time can vary by air fryer; check that the chicken is cooked through.

7. 7

   Rest chicken

   Remove the drumsticks from the air fryer and leave them to rest for 5 minutes before serving.

What are air fryer fried chicken drumsticks?

Fried chicken is a much-loved American dish, traditionally made by coating chicken and frying it until crisp. This version uses an air fryer rather than a pan of oil, with a seasoned flour and panko coating and a buttermilk marinade.

The buttermilk helps flavour the chicken, while brushing on butter during cooking adds richness to the crust. The recipe keeps the familiar savoury, peppery character of fried chicken in an air fryer-friendly format.

Nutrition and macros by portion

The nutrition label shows one serving as written: 205 calories, 11g protein, 13g carbs, 12g fat.

The coating supplies most of the carbohydrates, while the chicken contributes protein and the butter and chicken skin provide much of the fat. Balance a serving with vegetables or salad for freshness, and add a starchy side if you want a more filling plate.

Why use buttermilk?

Buttermilk: the chicken marinates in it for at least 30 minutes, giving the surface time to take on flavour. Shake off the excess before coating so the flour mixture adheres without becoming too wet.

Skin-on drumsticks: the skin contributes to a crisp exterior as the chicken cooks. Keep the pieces in a single layer so hot air can circulate around them.

Building the coating

Panko and flour: panko brings a coarse, light crunch, while flour gives the seasoning a base to cling to. Coat each drumstick on all sides for an even crust.

Seasonings: paprika, celery salt, oregano, cayenne, garlic, thyme, ginger and both peppers create a layered savoury flavour. Mix them thoroughly through the dry ingredients so the seasoning is distributed across the pieces.

When to add the butter

First cook: the recipe starts the drumsticks in the air fryer for 10 minutes before adding butter. This gives the coating time to begin setting.

Butter brush: pause the fryer, brush both sides, then turn the chicken and lower the heat to 180°C. Brushing rather than pouring helps distribute the butter across the coating.

Checking doneness

Temperature: cook the drumsticks for 7–10 minutes after turning, then check the thickest part of the meat with a thermometer without touching bone. The recipe's target is 79°C.

Timing: air fryers can cook at different rates, so treat the stated time as a guide and check the chicken is cooked through. Rest the drumsticks for 5 minutes before serving.

Serving ideas

A crisp green salad or steamed vegetables make a fresh contrast to the crunchy coating. For a more substantial plate, add mashed potatoes, coleslaw or corn on the cob.

Serve the drumsticks soon after resting, while the crust is at its crispest. A simple yoghurt or mayonnaise-based dip can complement the peppery seasoning.

Recipe notes & tips

• Marinate the chicken for at least 30 minutes, allowing extra time if convenient.
• Shake off excess buttermilk before dredging to help keep the coating from clumping.
• Arrange the pieces in one layer rather than stacking them in the basket.
• Brush the melted butter over both sides after the first 10 minutes of cooking.
• Check the thickest part of a drumstick with a thermometer, avoiding the bone.
• Let the chicken rest for 5 minutes before serving.

Variations

• More heat: increase the cayenne for a spicier coating.
• Milder seasoning: leave out the cayenne for less heat.
• Herby crust: add a little extra dried oregano or thyme to the coating.
• Extra crisp coating: press the seasoned panko mixture gently onto the drumsticks as you dredge them.
• Smaller pieces: use chicken drumettes and check them earlier, as their cooking time may differ.

Common mistakes to avoid

• Skipping the buttermilk rest: the coating may lack flavour; marinate for at least 30 minutes.
• Leaving excess buttermilk on: the coating can turn patchy; shake off the surplus before dredging.
• Crowding the basket: the pieces may cook unevenly; arrange them in a single layer.
• Adding butter too early: it can make the coating heavy; brush it on after the first 10 minutes.
• Relying only on the timer: air fryers vary; check the chicken's internal temperature and doneness.
• Cutting into the chicken straight away: juices can escape; rest the drumsticks for 5 minutes.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3–4 days. Reheat in an air fryer until hot throughout; the coating may be less crisp after storage.

Frequently asked questions