Description
Crispy outside and tender inside, this Air Fryer Fried Chicken combines classic flavors with quick preparation for cozy fall dinners.
Ingredients
- 2 lbs chicken pieces (skin-on thighs and drumsticks)
- 1 1/2 cups buttermilk
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne (optional)
- 2 tablespoons olive oil or melted butter
Instructions
- Marinate: In a bowl, whisk together the buttermilk and eggs. Submerge chicken pieces, cover, and refrigerate for at least 1 hour or up to overnight.
- Prepare: Combine flour, cornstarch, paprika, garlic powder, onion powder, thyme, salt, pepper, and cayenne in a shallow dish. Mix well.
- Bread: Remove chicken from the marinade, letting excess drip off. Press each piece into the flour mixture, ensuring an even, thick coating.
- Preheat: Preheat your air fryer to 390°F (200°C) for 3–5 minutes.
- Arrange: Lightly spray or brush the basket with oil. Arrange pieces in a single layer without overcrowding.
- Cook: Air fry at 390°F (200°C) for 10 minutes. Flip each piece, brush with a bit of oil, and continue cooking for another 8–12 minutes until golden brown.
- Rest: Let the chicken rest on a wire rack for 5 minutes before serving.
Notes
Patience with marinating makes a noticeable difference in tenderness. Don’t skip the cornstarch for extra crunch.
- Prep Time: 60 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American