Crispy Air Fryer Buttermilk Chicken
This air fryer buttermilk chicken delivers a crispy crust with juicy, tender meat, making it a healthier and quicker alternative to traditional fried chicken.
Equipment
- 1 air fryer
- 1 large bowl
Ingredients
- 1 whole chicken 3-4 pounds, cut into 10 pieces
- 1 tablespoon kosher salt for marinating
- 1 teaspoon kosher salt for seasoning
- 1 teaspoon black pepper for seasoning
- 1/2 teaspoon black pepper for dredging mix
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 tablespoon garlic powder
- 2 tablespoons paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon onion powder
- 1 tablespoon ground mustard
- cooking spray
Instructions
- Cut the whole chicken into 10 pieces and place in a large bowl.
- Sprinkle chicken with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
- Pour buttermilk over chicken pieces, ensuring they are fully submerged, then refrigerate and marinate for at least 1 hour.
- In a separate large bowl, whisk together 1 tablespoon kosher salt, 1/2 teaspoon black pepper, flour, garlic powder, paprika, cayenne pepper, onion powder, and ground mustard.
- Preheat the air fryer to 390ºF and lightly spray air fryer racks with cooking spray to prevent sticking.
- Remove chicken from buttermilk, letting excess liquid drip off, then dredge each piece in the flour mixture and shake off excess.
- Arrange chicken pieces in a single layer in the air fryer basket.
- Air fry for 18 to 20 minutes, flipping halfway through, until crispy, golden brown, and internal temperature reaches 165ºF.
Notes
- Marinating overnight enhances flavor and tenderness.
- Ensure not to overcrowd air fryer for even cooking.
- Use a meat thermometer for best doneness.
- Store leftovers in airtight container for up to 3 days.