Air Fryer Copycat KFC Fried Chicken

Ingredients

The Chicken & Marinade

• 8 bone-in, skin-on chicken pieces (mixture of drumsticks and bone-in thighs, approx. 2.5 lbs / 1.1 kg)
• 2 cups (480 ml) buttermilk
• 1 large egg
• 1 tsp fine sea salt
• 1/2 tsp MSG (monosodium glutamate) (optional, for authentic takeout savory depth)

The 11 Herbs & Spices Flour Coating

• 2 cups (240 g) all-purpose flour
• 2 tbsp (16 g) cornstarch (essential for extra crispiness)
• 1 tbsp celery salt
• 1 tbsp dried mustard powder
• 1 tbsp freshly ground white pepper
• 1 tbsp garlic salt
• 1 tbsp smoked or sweet paprika
• 1 tbsp ground black pepper
• 2 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp dried basil
• 1 tsp fine sea salt

For Cooking

• High-heat cooking oil spray (avocado oil or canola oil; do not use aerosol propellants that damage basket coatings)

Instructions

1. Marinate the Chicken

1. In a large mixing bowl, whisk together the buttermilk, egg, 1 tsp salt, and MSG.
2. Add the chicken pieces, making sure every cut is fully submerged.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours , or up to 8 hours for maximum tenderness and flavor penetration.

2. Prepare the Seasoned Dredge

1. In a wide, shallow bowl or baking dish, whisk together the all-purpose flour, cornstarch, and all 11 herbs and spices until evenly distributed.
2. Set a clean baking sheet fitted with a wire rack next to your dredging station.

3. The Double Dredge Process

1. Remove one piece of chicken from the buttermilk marinade, letting excess liquid drip off for 2 seconds.
2. Place the chicken into the seasoned flour mixture. Use your hands to press the flour firmly into every crevice, creating textured ridges.
3. Dip the chicken back into the buttermilk liquid for 1 second to wet the surface, then immediately press it back into the flour mix for a second coat.
4. Transfer the coated piece to the wire rack. Repeat with all pieces.
5. Crucial Rest: Allow the dredged chicken to sit on the wire rack at room temperature for 10 to 15 minutes . This hydrates the flour and prevents the crust from falling off in the air fryer.

4. Air Frying (Two-Stage Intensity)

1. Preheat: Set your air fryer to 380°F (193°C) for 5 minutes.
2. Oil Application: Lightly spray the air fryer basket with oil. Liberally spray every side of the dredged chicken with cooking oil spray until no visible dry flour patches remain.
3. First Cook Phase (380°F / 193°C for 15 minutes): Arrange chicken pieces in the basket in a single layer with at least 1/2-inch of space between them. (Cook in two batches if necessary; do not overcrowd).
4. Cook for 15 minutes.
5. Flip & Check: Carefully flip each piece using silicone tongs. Inspect for any dry, powdery spots and give them a light spray with oil.
6. Second Cook Phase (380°F / 193°C for 8 minutes):
7. Continue cooking for 8 minutes until golden and sizzling.
8. Crisping Finish (400°F / 204°C for 2–3 minutes):
9. Increase air fryer temperature to 400°F (204°C) for the final 2 to 3 minutes to maximize exterior crunch.
10. Temperature Check: Ensure the internal temperature reaches 165°F (74°C) for breasts or 175°F–180°F (80°C–82°C) for dark meat using a digital meat thermometer.

5. Rest and Serve

1. Transfer chicken to a clean wire cooling rack and let rest for 5 minutes before serving. Resting allows juices to redistribute throughout the meat while keeping the crust crisp.

Nutrition

Calories: 490 kcal — · Protein: 44 g 88% · Fat: 22 g 28% · Carbohydrates: 28 g 10% Dietary · Saturated Fat: 5.5 g 28% · Fiber: 2 g 7% · Sugar: 3 g — · Sodium: 980 mg 43%