KFC Air Fryer Chicken

Crispy air fryer KFC chicken made with buttermilk-marinated chicken, seasoned flour, and a light spray of oil. Chicken legs and boneless thighs are cooked separately to create a browned, crunchy coating with tender chicken inside.

Ingredients

• 2 cups buttermilk
• 4 boneless chicken thighs, skin on
• 4 chicken legs, bone-in and skin on
• 1 1/4 cups all-purpose flour
• 1/2 cup potato starch
• 2 1/2 teaspoons smoked paprika
• 1 1/2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 1/4 teaspoons white pepper
• 1 1/2 teaspoons mustard powder
• 2 teaspoons kosher salt
• 2 teaspoons nutritional yeast, optional
• Avocado oil spray
• Flaky salt, for topping

Instructions

1. Pour the buttermilk into a large bowl and add the chicken thighs and chicken legs. Cover with plastic wrap and refrigerate overnight.
2. Combine the all-purpose flour, potato starch, smoked paprika, garlic powder, chili powder, onion powder, oregano, thyme, white pepper, mustard powder, kosher salt, and nutritional yeast if using. Add about 1/4 cup of the buttermilk from the chicken to the flour mixture and mix until small clumps form.
3. Coat the chicken legs thoroughly in the seasoned flour, tapping off excess coating. Preheat the air fryer, then cook the legs at 370°F for 22 to 24 minutes. Spray the coated chicken with avocado oil before cooking and spray any dry floury spots halfway through. There is no need to flip.
4. Transfer the cooked chicken legs to a wire rack over a parchment-lined baking sheet. Sprinkle with flaky salt. Keep warm in an oven set to its lowest temperature while preparing the thighs.
5. Coat the thighs in the seasoned flour mixture and place them in the air fryer. Cook at 350°F for 15 minutes, checking halfway through and spraying any dry areas with avocado oil. Increase the temperature to 360°F and cook for another 4 to 5 minutes, until browned and crispy.
6. Remove the thighs from the air fryer and immediately sprinkle them with flaky salt. Serve the chicken thighs and legs together while hot and crisp. Check that the chicken has reached a safe internal temperature before serving.