6
Air Fryer KFC-Style Chicken 🍗
Enjoy crispy, juicy fried chicken with far less oil than traditional deep frying. The secret is a flavorful buttermilk marinade, a well-seasoned coating, and a light spray of oil.
Ingredients
Chicken
- 8 chicken pieces (drumsticks, thighs, wings, or bone-in breasts)
- 2 cups buttermilk
- 1 large egg
- 1 tsp hot sauce (optional)
Seasoned Coating
- 2 cups all-purpose flour
- ¼ cup cornstarch
- 2 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp white pepper
- 1 tsp dried thyme
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp ground ginger
- ½ tsp dry mustard
For Cooking
- Cooking oil spray
Instructions
- Marinate
- Whisk together the buttermilk, egg, and optional hot sauce.
- Add the chicken and refrigerate for at least 4 hours, or overnight for the best flavor.
- Prepare the coating
- Mix all the dry coating ingredients in a large bowl.
- Coat the chicken
- Remove each piece from the marinade, letting the excess drip off.
- Coat thoroughly in the seasoned flour.
- For an extra-crispy crust, dip briefly back into the marinade and coat in the flour a second time.
- Preheat
- Preheat your air fryer to 190°C (375°F) for 3–5 minutes.
- Air fry
- Lightly spray both sides of the chicken with cooking oil.
- Arrange in a single layer without overcrowding.
- Cook
- Air fry for 25–30 minutes, flipping halfway through and spraying any dry spots with a little more oil.
- Chicken is done when the internal temperature reaches 74°C (165°F).
Tips for Extra Crispy Chicken
- Let the coated chicken rest for 10–15 minutes before air frying.
- Don’t stack the chicken pieces.
- Cook in batches if needed.
- White pepper gives the chicken a more authentic KFC-style flavor.
Serving Ideas
Serve with:
- French fries
- Coleslaw
- Biscuits
- Corn on the cob
- Mac and cheese
- Ranch, BBQ, or honey mustard dipping sauce
Prep Time: 15 minutes (plus marinating)
Cook Time: 25–30 minutes
Servings: 4–6
