Here’s a way to make crispy “KFC-style” chicken in the air fryer 🍗 — juicy on the inside, crunchy on the outside, without deep-frying.
Air Fryer KFC-Style Chicken
Servings: 2–4
Time: ~35–40 minutes
Ingredients
- 4–6 chicken pieces (drumsticks, thighs, or wings)
- 1 cup buttermilk (or milk + 1 tsp vinegar)
- 1 tsp salt
- ½ tsp black pepper
For the Coating
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp cayenne pepper (optional, for heat)
- ½ tsp salt
- ¼ tsp black pepper
- Cooking spray or oil for spraying
Instructions
- Marinate chicken
- In a bowl, combine chicken, buttermilk, salt, and pepper.
- Let sit 30 minutes to 2 hours in the fridge (optional but helps tenderness).
- Prepare coating
- Mix flour and all seasonings in a shallow dish.
- Coat chicken
- Remove chicken from marinade, shake off excess.
- Dredge each piece in the seasoned flour until fully coated.
- Shake off excess flour.
- Preheat air fryer
- 380°F (193°C) for 5 minutes.
- Air fry
- Lightly spray chicken with oil.
- Place chicken in the air fryer basket in a single layer (do not overcrowd).
- Cook 25–30 minutes, flipping halfway through and spraying again with oil.
- Chicken is done when internal temperature reaches 165°F (74°C) and coating is golden brown.
- Serve
- Let chicken rest 5 minutes before serving.
- Serve with your favorite sides: mashed potatoes, coleslaw, or corn on the cob.
Tips
- Extra crispy: Double dredge — dip in buttermilk again, then coat in flour a second time.
- Even cooking: Don’t overcrowd the basket; cook in batches if needed.
- Flavor boost: Add smoked paprika or dried chili flakes for extra depth.
- Storage: Keeps in fridge 2–3 days; reheat in air fryer for crispiness.
I can also give you a KFC-style secret-seasoning mix for the flour to get that authentic flavor at home.
Do you want me to give that version?
