Air Fryer Fried Chicken – Super Crispy! (VIDEO)

CJ’s Key Tips to Crispy Fried Chicken in the Air Fryer

1. My #1 tip is to generously use a neutral oil spray that has a high smoke point – my go-to is avocado oil. Spraying a layer of oil is so important – it prevents the chicken from sticking to the air fryer basket and most importantly, helps the chicken breading develop a crispy texture and golden brown color, just like deep frying. The oil encourages a maillard reaction or the chemical reaction that creates browning and adds depth of flavor. A little oil goes a long way when making air-fried foods!
2. The breading is a trio of cornstarch, flour, and (my secret ingredient) baking powder. The combination of cornstarch and flour results in prevention of gluten development which makes the breading crispier and golden brown. The baking powder increases the pH of the chicken skin, which helps break down proteins and creates tiny air bubbles, which makes for a crispier texture when “fried”.
3. After recipe testing, I’ve opted for a combination of buttermilk and hot sauce as the binder because it’s thin enough to allow the breading to stick to the chicken while also tenderizes and adds flavor to the meat. If you are sensitive to spice, you can leave out the hot sauce and cayenne pepper in the recipe.

Ingredient Tips

Refer to the recipe card for the full list of ingredients and measurements!

• seasoning – I used kosher salt, ground black pepper, garlic powder, onion powder, smoked paprika – you can add cayenne pepper if you want a hint of spice
• chicken – I recommend using skin on and bone in thighs and drumsticks for the best results. The skin will turn crispy when dredged and the meat will stay juicy with the bone-in. Using boneless, skinless chicken will not have the same results. You can also use this for my popular Easy Fried Chicken!
• buttermilk – tenderizes the chicken through its lactic acid that breaks down the protein in the meat, making it tender and keeping it extra juicy!
• hot sauce – This recipe needs a liquid to act as a binder, which will help the breading stick to the chicken. I would use Franks Red Hot or Louisiana Hot Sauce. If you are sensitive to spice, use buttermilk but make sure to use a generous amount of oil spray, as the buttermilk is thicker than hot sauce.
• Neutral oil spray – I use avocado oil spray but you can use canola or vegetable oil sprays. I would not recommend using an olive oil spray. I use this in my Air Fryer Chicken Wings which is the #1 recipe on my site!

How to Make Crispy Fried Chicken in the Air Fryer

1. Season the Chicken

In a small bowl, mix together the Seasoning Mix ingredients until combined.

Add the chicken to a tray and season both sides of the chicken with half of the seasoning mix. Rub the skin side of the chicken with the baking powder and rub it into the skin until no longer visible. Add the chicken to a bowl and add the buttermilk and hot sauce. Mix and let marinate for 15 minutes or up to overnight while you prepare the Dry Batter.

2. Dredge the Chicken

In a large bowl add the flour, cornstarch, baking powder, and remaining half of the Seasoning Mix. Whisk together to combine. Add a few drops of water to the Dry batter and mix them with your hands to create craggily bits.

Dredge the chicken pieces in the Dry Batter until fully coated, pressing with your hands to ensure the batter sticks to the chicken. Spray the chicken generously with neutral oil spray on both sides.

3. Air Fry the Chicken

Preheat the air fryer to 375F, then place the chicken skin side down and air fry for 12 minutes. Flip and give the top side another spray of neutral oil and air fry for another 6-8 minutes until the internal temperature of the chicken reaches 165F. Let cool for a few minutes then enjoy!