Crispy on the outside, juicy and tender on the inside, this Air Fryer Buttermilk Fried Chicken is a healthier take on the classic Southern favorite. The buttermilk marinade makes the chicken extra tender, while the air fryer gives it that golden, crunchy crust—all with much less oil than traditional frying.
Origin of Buttermilk Fried Chicken
Fried chicken is deeply rooted in Southern American cuisine, where buttermilk has long been used as a tenderizer for meats. The practice of coating chicken in flour and frying it dates back to West African and Scottish cooking traditions, later evolving into the Southern fried chicken we know today. The air fryer version is a modern twist, allowing for a crispy texture without deep frying.
What I Love About This Recipe
- Healthier than deep-fried chicken but still crispy and delicious.
- Marinating in buttermilk ensures juicy, tender meat.
- Minimal oil needed, so it’s less greasy but still packed with flavor.
- Easy cleanup—no messy frying!
Also Read : Olive Oil Mashed Potatoes
Air Fryer Buttermilk Fried Chicken
Course: Recipes4
servings30
minutes40
minutes300
kcalIngredients
500g bone-in chicken thighs or drumsticks (or boneless if preferred)
1 cup buttermilk
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika
½ tsp cayenne pepper (optional, for spice)
For the Coating
1 cup all-purpose flour
½ cup cornstarch (for extra crispiness)
1 tsp baking powder (helps with crispiness)
1 tsp salt
½ tsp black pepper
1 tsp paprika
1 tsp garlic powder
½ tsp cayenne pepper (optional)
1 tbsp buttermilk (to create flaky texture in the coating)
Cooking spray or oil spray (for air fryer)
Directions
- In a bowl, whisk together buttermilk, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Add the chicken and fully submerge in the buttermilk mixture.
- Cover and refrigerate for at least 2 hours (or overnight for best results).
- In a shallow dish, mix flour, cornstarch, baking powder, salt, black pepper, paprika, garlic powder, and cayenne pepper.
- Add 1 tbsp buttermilk to the flour mixture and mix with fingers to create small clumps (this helps with a crunchy texture).
- Remove chicken from the buttermilk marinade, allowing excess to drip off.
- Dredge each piece in the flour mixture, pressing the coating onto the chicken to help it stick.
- Shake off any excess flour and place the coated chicken on a wire rack.
- Preheat the air fryer to 180°C (360°F) for 3-5 minutes.
- Lightly spray the air fryer basket with cooking oil spray.
- Place chicken pieces in a single layer, ensuring they don’t overlap.
- Spray the top of the chicken with a light coat of oil spray.
- Air fry at 180°C (360°F) for 25-30 minutes, flipping halfway through.
- Increase temperature to 200°C (400°F) for the last 3-5 minutes to get extra crispiness.
- Use a meat thermometer to ensure the internal temperature reaches 75°C (165°F).
- Let the chicken rest for 5 minutes before serving.
- Enjoy with coleslaw, fries, or a honey drizzle for a sweet-savory touch!
Notes
- Make it gluten-free by using gluten-free flour and cornstarch.
- For extra crispiness, let the coated chicken rest for 10 minutes before air frying.
