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The Ultimate Crispy Southern-Style Air Fryer Fried Chicken

Close-up of juicy air fryer fried chicken, showing the crispy coating and tender white meat inside.
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Make genuinely crispy, juicy Southern-style fried chicken using your air fryer. This recipe delivers the classic crunch with significantly less oil, making it a perfect healthy fried chicken alternative for a quick weeknight dinner.

Ingredients

Scale
  • 2 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, breasts)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce (optional)
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • Cooking spray or 1 tablespoon oil for brushing

Instructions

  1. In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours, or preferably overnight, to tenderize the meat.
  2. In a separate shallow dish, whisk together the flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. This is your seasoned coating.
  3. Remove the chicken from the buttermilk, letting excess drip off, but do not rinse.
  4. Dredge each piece thoroughly in the flour mixture, pressing the coating firmly onto the chicken to create a thick layer. For extra crispiness, dip the floured chicken back into the remaining buttermilk for a second, quick dip, then return it to the flour mixture for a second coating.
  5. Preheat your air fryer to 380°F (195°C). Lightly spray the air fryer basket with cooking spray or brush the chicken pieces with a thin layer of oil.
  6. Place the chicken pieces in the air fryer basket in a single layer, ensuring there is space between pieces for air circulation. Do not overcrowd the basket; work in batches if necessary.
  7. Air fry for 20 minutes. Flip the chicken pieces, lightly spray or brush the tops with more oil, and continue to air fry for another 10 to 15 minutes, or until the internal temperature reaches 165°F (74°C) and the coating is golden brown and crisp.
  8. Remove the chicken and let it rest for 5 minutes before serving.

Notes

  • For the crispiest skin, ensure your chicken pieces are very dry after removing them from the buttermilk soak before dredging.
  • If using chicken breasts, you may want to pound them slightly to an even thickness for consistent cooking.
  • To achieve a KFC copycat flavor, increase the amount of paprika and add a pinch of dried mustard powder to the flour mixture.

Nutrition

Find it online: https://cookingzenith.com/air-fryer-fried-chicken/