Air Fryer Fried Chicken Recipes

AIR FRYER FRIED CHICKEN

Steps:

• Combine buttermilk, hot sauce, and salt in a large gallon-sized resealable bag. Add chicken and knead well to ensure chicken is coated with marinade. Marinate chicken in the fridge, 8 hours to overnight.
• Combine flour, sweet and smoked paprika, garlic salt, onion powder, salt, pepper, cumin, thyme, basil, and oregano in a second gallon-sized resealable bag. Shake to combine. Drain chicken from the buttermilk and add to the dry mix. Shake to coat.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Spray chicken with cooking spray. Air fry for 20 minutes, turning at the halfway mark.

AIR FRYER FRIED CHICKEN

Steps:

• In a pie plate, 8x8-inch square baking dish, or other wide, shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper and cayenne pepper. Whisk until well combined.
• Whisk the buttermilk and eggs together in a medium bowl.
• Coat each chicken piece first in the flour mixture, then in the buttermilk mixture, and then in the flour mixture a second time. Gently shake off any excess flour or buttermilk each time you coat the chicken.
• Spray all sides of the chicken pieces with the oil spray, until no more dry flour is visible. I find the easiest way to do this is to place the chicken pieces in the air fryer basket, spray one side, and then flip them over and spray the other side. Make sure that the chicken pieces are in a single layer in the air fryer basket and that chicken thighs are skin side down. (Cook in batches if needed to fit the chicken in a single layer.)
• Air fry at 370° F for 15 minutes, then flip the chicken pieces over and cook for 8-15 more minutes, until chicken is crispy and cooked to at least 165° F at the thickest part away from the bone. Serve immediately.

AIR FRYER FRIED CHICKEN

Steps:

• Marinate the chicken: Season the chicken well with salt and pepper and then add it to a bowl with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or up to overnight.
• Serve: When the fried chicken is ready, let it rest on a plate for a few minutes before serving. Serve immediately with salad, coleslaw, mashed potatoes, or your favorite fried chicken sides! Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300°F oven for 8 to 10 minutes.

AIR FRYER SOUTHERN-FRIED CHICKEN

Steps:

• In small bowl, mix Seasoning Mix ingredients.
• In shallow bowl, mix buttermilk and 1 tablespoon of the seasoning mix. Cut chicken breasts in half crosswise, and add to buttermilk mixture. Turn to coat. Cover and refrigerate 1 hour.
• Meanwhile, cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket. Spray with cooking spray.
• In shallow bowl, mix flour with remaining 1 tablespoon seasoning mix. Remove 4 pieces chicken from marinade, keeping remaining chicken refrigerated, and dredge the 4 pieces in flour mixture.
• Place coated chicken on parchment in air fryer basket. Spray top of chicken with cooking spray.
• Set to 325°F; cook 10 minutes. Turn chicken; spray tops with more cooking spray, and cook 8 to 12 minutes longer or until chicken is cooked through (at least 165°F). Keep warm. Repeat with remaining chicken, and discard any remaining marinade and flour mixture.

23 BEST AIR FRYER CHICKEN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an air fryer chicken recipe in 30 minutes or less!

AIR FRYER FRIED CHICKEN KFC COPYCAT

Steps:

• Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
• Beat the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
• Place an oven-safe cooling rack overtop of a baking sheet.
• Remove chicken one piece at a time from buttermilk.
• Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
• Preheat Air Fryer to 390°.
• Place Parchment round in bottom of air fryer so chicken doesn't stick to bottom.
• Lay chicken in a single layer in Ninja Foodie or Air Fryer so the pieces aren't touching.
• Air Fry for 13 minutes. Flip over. If there are any dry spots where the flour is showing, you can spritz with olive oil. Fry for another 13 minutes. Check that the internal temperature is 165°. If not then cook for 5 minutes at a time until done.
• Enjoy!
• 6+ cups oil of choice (peanut or vegetable oil) (for deep frying version)
• Preheat oven to 300F.
• Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
• Break the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
• Place an oven-safe cooling rack overtop of a baking sheet - this will serve two purposes during your recipe.
• Remove chicken one piece at a time from buttermilk.
• Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
• Pour your oil in a large dutch oven or stockpot over medium-high heat. (You can alternatively use a deep fryer.)
• Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
• Remove the chicken to the cooling rack and repeat with remaining chicken.

AIR FRYER BUTTERMILK "FRIED" CHICKEN

Steps:

• Pat dry the chicken. Soak the chicken in buttermilk for about 30 minutes in the fridge.
• While chicken is soaking, whisk together the flour, salt, pepper, paprika, oregano or thyme or oregano, garlic powder, and cayenne or chipotle in a separate bowl. Add the 3 tablespoons of buttermilk and mix together, breaking up the big clumps. The flour mixture will be clumpy but should still be dry-ish. The clumps will create a great texture during frying.
• Preheat air fryer at 360°F/182°C for 4 minutes.
• Remove the chicken from the buttermilk soak and dredge the chicken in the flour mixture, making sure to coat the chicken completely. Generously spray all sides of coated chicken with oil spray right before cooking.
• Spray air fryer with oil or place an air fryer perforated parchment sheet or perforated silicone mat in the bottom of the air fryer basket.
• Place the coated chicken in a single later (you'll need to cook in batches). Make sure chicken is not touching or the coating may flake off when you flip them.
• Air Fry at 360°F/182°C for about 25-35 minutes, flipping half way. Chicken thighs need about 5-8 minutes additional cooking time to cook completely through. Lightly spray any dry spots, then continue cooking for the remaining time or until they are crispy brown or until internal temperature of the chicken reaches 165°F/74°C.

AIR-FRIED CHICKEN

Steps:

• Toss the chicken thighs in the oil, making sure they are all well-coated.
• Mix the flour with the seasoning, then toss with the chicken thighs - it will be a very light coating, but you can double the flour and seasoning if you prefer a thicker coating.
• Arrange the chicken in one layer on the tray of an air fryer without a paddle, and program to cook for 35 mins. Check the thighs are cooked by pulling the flesh on the underside of one away from the bone - it should come away easily and there should be no pink remaining. Cook for another 5-10 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped into the base of the fryer (you can discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again.

AIR FRYER FRIED CHICKEN

Steps:

• Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
• When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
• Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
• Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
• When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

AIR FRYER FRIED CHICKEN BREAST

Steps:

• Cut each chicken breast in half lengthwise so that you have 6 long, narrow pieces total. Pound each piece to an even 1/2-inch thickness (I like to stretch a piece of plastic wrap over the top first to keep things tidy). Place the pounded chicken in a bowl.
• Drizzle the chicken with the olive oil and toss to coat.
• In a wide, shallow bowl (a pie dish works well), combine the whole wheat breadcrumbs, Parmesan, paprika, garlic powder, thyme, cayenne pepper, and salt until evenly blended.
• Coat each chicken breast in the breadcrumb mixture, patting as necessary so that it adheres.
• Preheat your air fryer to 390 degrees F. Coat the basket with nonstick spray, then arrange the chicken in the basket in a single layer (you will likely need to cook the chicken in two batches. If desired, keep the first batch warm in a 250 degree F oven while you finish the second).
• Air fry the breaded chicken breast on the first side for 4 minutes. Slide out the basket, flip the chicken, then continue cooking for 2 to 5 additional minutes, depending upon the size of your chicken and your air fryer model. The chicken should reach an internal temperature of 165 degrees F and the crumbs should look golden brown (I typically remove my chicken at 160 degrees F, as the temperature will continue to rise as it rests). Enjoy hot.