Air Fryer KFC-Style Chicken

A recipe for making KFC-style chicken in an air fryer, featuring a buttermilk marinade and a seasoned flour coating for a crispy crust.

Ingredients

• 2 pounds chicken pieces, such as drumsticks, thighs, wings, or breasts
• 1 ½ cups buttermilk
• 1 large egg
• 1 tablespoon hot sauce, optional
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon celery salt
• ½ teaspoon mustard powder
• ½ teaspoon cayenne pepper, optional
• ½ teaspoon baking powder
• Cooking spray or about 1–2 tablespoons neutral oil

Instructions

1. Pat the chicken pieces dry with paper towels. If using large chicken breasts, cut them into smaller pieces for more even cooking.
2. In a large bowl, whisk together the buttermilk, egg, hot sauce, salt, and black pepper. Add the chicken pieces and turn them several times so every piece is coated. Cover and refrigerate for at least 2 hours, or up to 8 hours.
3. In a large shallow bowl, combine the flour, paprika, garlic powder, onion powder, oregano, thyme, basil, salt, black pepper, celery salt, mustard powder, cayenne pepper, and baking powder. Mix thoroughly.
4. Remove one piece of chicken from the buttermilk mixture, allowing excess marinade to drip off. Place it into the seasoned flour and press the flour firmly onto the chicken. For an extra-crispy coating, dip the floured chicken back into the buttermilk briefly and then return it to the flour mixture for a second coating. Repeat with all pieces and let sit for 5–10 minutes.
5. Preheat the air fryer to 375°F (190°C) for 3–5 minutes. Lightly spray the basket with cooking spray. Arrange the chicken pieces in a single layer without overcrowding.
6. Lightly spray the tops of the coated chicken pieces with cooking spray or brush them very lightly with oil. Air fry at 375°F (190°C) for approximately 25–35 minutes, flipping halfway through and spraying the newly exposed side with oil if needed. Cook until the internal temperature reaches 165°F (74°C).
7. If the chicken is fully cooked but you want a darker, crunchier crust, increase the air fryer temperature to 400°F (200°C) and cook for another 2–4 minutes.
8. Transfer the cooked chicken to a wire rack and allow it to rest for about 5 minutes before serving.

Notes

Do not overcrowd the basket to ensure proper air circulation. Use a light coating of oil to help the flour brown and crisp. Press the flour firmly onto the chicken for a thicker crust. Boneless chicken pieces may cook in 15–20 minutes. To make it spicy, increase cayenne pepper or hot sauce. Store leftovers in an airtight container for up to 3–4 days and reheat in the air fryer at 350°F (175°C) for 5–10 minutes.