Air fryer chicken

Air Fryer Fried Chicken (Southern-Style)

Ingredients

• 3 cups buttermilk
• 6 garlic cloves, crushed and peeled
• Kosher salt and freshly ground black pepper, to taste
• 6 bone-in, skin-on chicken thighs (about 2 lbs)
• 6 chicken drumsticks (about 2 lbs)
• 2 cups all-purpose flour
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• Olive oil cooking spray, for the chicken

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Instructions

1. Marinate the Chicken

1. In a large bowl, combine the buttermilk, crushed garlic, and a good pinch of salt and pepper.
2. Add the chicken thighs and drumsticks, ensuring they’re fully coated.
3. Cover and refrigerate for at least 1 hour, or ideally overnight (up to 24 hours) for maximum tenderness and flavor.

Pro tip: The longer the marination, the juicier and more flavorful the chicken.

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2. Prepare the Dredge

1. In another large bowl, mix together:
   • 2 cups flour
   • 2 tsp paprika
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • A pinch of salt and pepper
2. Drizzle 2–3 tablespoons of the buttermilk marinade into the flour and toss lightly to create small clumps — these will form that signature crispy texture when fried.

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3. Coat the Chicken

1. Remove each piece of chicken from the buttermilk, letting the excess drip off.
2. Dredge it in the flour mixture, pressing lightly to coat all sides.
3. Place coated pieces on a wire rack and let rest for 10–15 minutes (this helps the coating stick).

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4. Air Fry the Chicken

1. Preheat the air fryer to 375°F (190°C).
2. Lightly spray the basket with olive oil spray.
3. Arrange chicken pieces in a single layer — don’t overcrowd.
4. Spray the tops of the chicken pieces lightly with oil.
5. Cook for 25–30 minutes, flipping halfway through and respraying with oil as needed, until:
   • The crust is golden brown and crispy
   • The internal temperature reaches 170°F (77°C) for dark meat

Cook in batches if your air fryer is small.

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5. Keep Warm Between Batches

If cooking in batches, place finished chicken on a wire rack over a baking sheet in a 250°F (120°C) oven to stay warm until all pieces are done.

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How to Store and Reheat

To store:

• Let chicken cool completely on a rack (so steam doesn’t make it soggy).
• Wrap individually or store in an airtight container.
• Refrigerate up to 4 days.

To reheat:

• Air fryer: 375°F for ~5 minutes, flipping once.
• Oven: Bake at 375°F for 10 minutes covered with foil, then uncover and bake until crisp.