KFC Chicken in the Air Fryer

Recreate the legendary, golden-crispy fast-food favorite right at home without the vat of hot oil. By combining a seasoned buttermilk brine with a custom 11-herb-and-spice coating, this air fryer recipe yields deeply flavorful, juicy chicken wrapped in an ultra-shatteringly crisp crust.

Equipment

• Air fryer
• Wire rack
• Digital meat thermometer

Ingredients

• 2 tsp Paprika (smoked or sweet)
• 1½ tsp Onion powder
• 1½ tsp Garlic powder
• 1 tsp Dried oregano
• 1 tsp Dried thyme
• 1 tsp Dried basil
• 1 tsp White pepper
• ½ tsp Black pepper
• 1 tsp Celery salt
• 1 tsp Ground mustard
• 1 tsp Salt
• 2 lbs (approx. 900g) Bone-in, skin-on chicken pieces (drumsticks and thighs work best)
• 1½ cups Buttermilk (or whole milk mixed with 1½ tbsp lemon juice)
• 1 Large egg
• 1 tbsp Hot sauce (optional)
• 2 tbsp Prepared spice blend
• 1½ cups All-purpose flour
• ½ cup Cornstarch
• 1 tsp Baking powder
• Remaining Spice blend
• High-smoke-point oil spray (Avocado oil or canola oil spray)

Instructions

1. Mix all spice ingredients thoroughly in a small bowl and set aside.
2. In a large mixing bowl, whisk together the buttermilk, egg, hot sauce, and 2 tablespoons of the spice blend. Add the chicken pieces, ensuring they are fully submerged. Cover and refrigerate for at least 4 hours (overnight yields the best flavor and juiciness).
3. In a wide, shallow bowl, combine the all-purpose flour, cornstarch, baking powder, and the remaining 11-spice mixture. Whisk until evenly distributed.
4. Remove a piece of chicken from the buttermilk mixture, allowing excess liquid to drip off. Press firmly into the flour mixture until fully coated. Dip the piece back into the buttermilk briefly, then press back into the flour a second time for a double-crust layer.
5. Drizzle 2 tablespoons of buttermilk marinade directly into the dry flour and mix with your fingers to create small shaggy bits; these stick to the chicken and form signature extra-crispy ridges.
6. Place the dredged chicken pieces on a wire rack and let them sit at room temperature for 10–15 minutes.
7. Preheat your air fryer to 380°F (193°C) for 5 minutes. Lightly spray the air fryer basket with cooking oil. Place chicken pieces in a single layer, ensuring space between each piece for hot air flow. Generously spray the top of the chicken with cooking oil until no raw flour spots remain. Cook for 15 minutes.
8. Flip the chicken pieces over. Spray any visible flour patches with oil spray. Air fry for an additional 10–12 minutes. For maximum crispiness, increase heat to 400°F (200°C) for the final 2–3 minutes. Check internal temperature using a digital meat thermometer: chicken is safe and juicy when internal temp reaches 165°F (74°C) in the thickest part without touching bone.
9. Transfer cooked chicken to a clean wire cooling rack and let rest for 5 minutes before serving to lock in juices and set the crisp crust.

Notes

Do not use non-stick aerosol sprays. Plan 4-12 hours ahead for optimal tenderness.

Nutrition

Calories: 410 kcal · Total Fat: 18 g · Saturated Fat: 4.5 g · Cholesterol: 115 mg · Sodium: 820 mg · Total Carbohydrates: 28 g · Dietary Fiber: 1.5 g · Sugars: 2 g · Protein: 33 g