“BEST Fried Chicken in Air Fryer with Flour

Equipment

• Air Fryer (Basket style or tray style, 5.5 qt or larger recommended)
• Mixing Bowls (Two large shallow bowls for wet and dry ingredients)
• Tongs
• Pastry Brush or Cooking Oil Spray Bottle (Avoid aerosol non-stick sprays on non-stick baskets)
• Instant-Read Meat Thermometer
• Wire Cooling Rack

Ingredients

The Buttermilk Marinade

• 3 lbs (1.4 kg) chicken pieces (bone-in, skin-on drumsticks, thighs, or breasts)
• 1.5 cups whole buttermilk
• 1 tbsp hot sauce (optional, for flavor depth)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 1 tsp kosher salt
• ½ tsp freshly cracked black pepper

The Seasoned Flour Dredge

• 1.5 cups all-purpose flour
• 2 tbsp cornstarch (enhances ultimate crispness)
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried oregano or thyme
• 1 tsp cayenne pepper (adjust to taste)
• 1.5 tsp kosher salt
• 1 tsp cracked black pepper
• 1 tsp baking powder (helps create air pockets in the crust)

For Basting & Air Frying

• 3–4 tbsp neutral cooking oil with a high smoke point (avocado oil, canola oil, or vegetable oil) or oil spray bottle

Instructions

Step 1: Marinate the Chicken

1. In a large bowl or zip-top bag, whisk together the buttermilk, hot sauce, garlic powder, onion powder, paprika, salt, and black pepper.
2. Add the chicken pieces, ensuring every piece is completely submerged in the mixture.
3. Cover and refrigerate for at least 2 hours , or ideally overnight (up to 24 hours) for maximum tenderness and flavor penetration.

Step 2: Prepare the Flour Coating

1. In a wide shallow bowl, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper.
2. Pro Tip: Drizzle 2 tablespoons of the buttermilk marinade into the dry flour mixture and rub it together with your fingertips. This creates small flour clumps that turn into extra-crispy bits when air fried!

Step 3: Dredge the Chicken

1. Remove one piece of chicken from the marinade, letting the excess liquid drip off.
2. Press the chicken firmly into the seasoned flour mixture until thoroughly coated.
3. Shake off any excessive excess flour, then lay the coated chicken on a wire rack on your counter.
4. Allow the flour-coated chicken to rest for 10 to 15 minutes . This crucial step lets the moisture bind the flour into a paste so it won’t blow off inside the air fryer.

Step 4: Lightly Oil & Preheat

1. Preheat your air fryer to 380°F (193°C) for 5 minutes.
2. Lightly brush or spray the oil across the dry spots of the flour-coated chicken until the powdery surface is visibly moistened with oil. (A silicone pastry brush works well to apply melted oil or cooking oil directly to the dry flour spots).

Step 5: Air Fry to Crispy Perfection

1. Lightly oil the bottom of the air fryer basket.
2. Arrange the chicken pieces in a single layer in the basket, leaving space between each piece for proper heat circulation. Work in batches if needed.
3. Air fry at 380°F (193°C) for 15 minutes .
4. Open the air fryer basket and flip the chicken pieces using tongs.
5. Inspect for any remaining white flour spots. Gently dab or spray those spots with a bit of cooking oil.
6. Continue air frying for another 10 to 15 minutes (total time 25–30 minutes ), turning again if necessary, until the outer crust is deep golden brown and the internal temperature reaches 165°F (74°C) for breasts or 175°F–180°F (80°C–82°C) for thighs/drumsticks.

Step 6: Rest and Serve

1. Remove the fried chicken from the air fryer and place it on a wire cooling rack for 5 minutes before serving. This prevents soggy bottoms and keeps the crust ultra-crispy.

Nutrition

Calories: 385 kcal — · Protein: 32 g 64% · Fat: 18 g 23% · Carbohydrates: 22 g 8% – Dietary · Saturated Fat: 4.5 g 23% – Trans · Fiber: 1.5 g 5% – · Sugar: 2.5 g — · Sodium: 680 mg 30%