If you’ve been searching for a crispy, flavorful chicken recipe that’s healthier without sacrificing that addictive crunch, this Air Fryer Fried Chicken Recipe will become your new kitchen favorite. Perfectly juicy on the inside and coated with a golden, crunchy crust made from a unique blend of buttermilk, spices, and crushed cornflakes, this dish offers the classic fried chicken experience without deep frying. The magic of the air fryer locks in all those mouthwatering flavors while keeping things lighter, making it a go-to for weeknights, gatherings, or anytime you crave that irresistible comfort food.
Ingredients You’ll Need
Simple ingredients are the foundation of this Air Fryer Fried Chicken Recipe, each chosen to build layers of flavor and texture that shine through the crispy coating and tender chicken. From the tangy buttermilk marinade to the seasoned crust, these essentials are what make this dish truly special.
- 2 cups buttermilk (divided): Adds moisture and tenderizes the chicken while infusing a subtle tang.
- 1 teaspoon smoked paprika (divided): Brings a smoky depth and beautiful color to both marinade and crust.
- 1 teaspoon garlic powder: Provides a savory, aromatic undertone that pairs wonderfully with poultry.
- 1 teaspoon poultry seasoning: A classic blend that layers herbaceous flavors into the chicken.
- 1 teaspoon ground cayenne pepper: Offers just the right amount of heat to wake up your taste buds.
- 1 teaspoon kosher salt (divided): Essential for enhancing flavors and seasoning every bite evenly.
- ½ teaspoon freshly ground black pepper (divided): Adds subtle spice and complexity.
- 8 bone-in, skin-on chicken thighs (or drumsticks): These cuts stay juicy and flavorful, perfect for air frying.
- 1 cup all-purpose flour: A key component for the crispy coating that clings to the chicken.
- 4 cups Corn Flakes cereal (crushed): Creates an irresistible crunchy crust without heavy breading.
How to Make Air Fryer Fried Chicken Recipe
Step 1: Marinate the Chicken
Start by combining half of the smoked paprika, garlic powder, poultry seasoning, cayenne pepper, salt, and pepper with 1 cup of buttermilk in a large bowl or zip-top bag. This marinade is your secret weapon to tender, flavorful chicken. Submerge the chicken pieces in this mixture, then refrigerate for at least 30 minutes, or up to 24 hours if you want to prep ahead. The buttermilk and spices seep in during this time, creating a juicy and flavorful base you’ll love.
Step 2: Prepare the Coating
Next, whisk together the all-purpose flour with the remaining salt and pepper in a shallow dish. Separately, pulse the cornflakes with the rest of the smoked paprika, garlic powder, poultry seasoning, and cayenne pepper in a food processor just a few times—enough to break the flakes into smaller crunchy bits without turning them into powder. This blend is what transforms into that signature crisp outer layer.
Step 3: Coat the Chicken
Drain the marinade off the chicken into a separate bowl (we’ll reuse that!) and dip each piece first into the flour mixture, then back into the buttermilk marinade, and finally dredge it through the crushed cornflakes. This triple-coating technique locks in moisture while building a textured, flavorful crust that crisps up beautifully in the air fryer.
Step 4: Air Fry to Perfection
Arrange the coated chicken pieces in a single layer inside the air fryer basket. Lightly spray them with cooking oil spray to encourage that golden finish. Set your air fryer to 375°F and cook for 10 minutes. Flip the chicken over, spray again for even crispiness, and cook for another 10 to 15 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F to ensure your chicken is perfectly cooked through. If needed, add a few more minutes.
Step 5: Rest and Serve
Once the chicken reaches the right temperature, remove it from the air fryer and let it rest for 5 minutes. This short pause allows the juices to redistribute, making every bite juicy and tender. Now, your delicious Air Fryer Fried Chicken Recipe is ready to enjoy!
How to Serve Air Fryer Fried Chicken Recipe
Garnishes
A sprinkle of freshly chopped parsley or green onions can add a pop of color and a fresh note that complements the crispy, seasoned coating beautifully. A wedge of lemon on the side also offers a zesty brightness that cuts through the richness perfectly.
Side Dishes
This fried chicken pairs wonderfully with classic sides like creamy mashed potatoes, coleslaw, or a fresh garden salad to balance out the crispy texture. For a Southern-inspired dinner, consider serving it alongside buttery corn on the cob or baked beans for a truly satisfying meal.
Creative Ways to Present
Take your Air Fryer Fried Chicken Recipe beyond the basic plate by serving it on a colorful wooden board with small bowls of dipping sauces like honey mustard, spicy aioli, or ranch. Another fun idea is to turn it into a sandwich—pile the juicy chicken on a soft bun with pickles, lettuce, and your favorite sauce for handheld deliciousness.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and honestly, who doesn’t?), store them in an airtight container in the refrigerator for up to 3 days. The chicken keeps its flavor but may lose some crispiness, which we can fix with a quick reheat.
Freezing
For longer storage, freeze your cooked chicken pieces on a baking sheet to keep them separate. Once frozen solid, transfer to a freezer-safe bag or container. Frozen fried chicken can be kept for up to 2 months without losing much flavor or texture.
Reheating
To bring back that crunch after refrigeration or freezing, reheat in your air fryer at 350°F for about 5 to 8 minutes. This method revives the crisp coating better than a microwave, keeping every bite satisfying and close to fresh-made.
FAQs
Can I use chicken breasts instead of thighs or drumsticks?
Absolutely! Chicken breasts can be used, but they may cook faster and tend to be leaner, so watching the cook time closely is key to keeping them juicy without drying out.
Do I need to coat the chicken three times? Why not just flour or just cornflakes?
The triple coating with flour, buttermilk, and cornflakes creates a sturdy, crispy crust that sticks well and traps moisture. Skipping one step might result in less crunch or a coating that falls off more easily.
Is it necessary to crush the cornflakes? Can I use breadcrumbs instead?
Crushing cornflakes gives a uniquely crunchy and light texture that breadcrumbs can’t quite replicate. However, if you prefer breadcrumbs or can’t find cornflakes, panko breadcrumbs are a good alternative.
How long should the chicken marinate for the best flavor?
While 30 minutes is enough to start tenderizing and flavoring, marinating the chicken overnight or up to 24 hours in the fridge allows the buttermilk and spices to infuse deeply, resulting in the juiciest, most flavorful bites.
Can I make this recipe gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend and choose gluten-free cornflakes. Most cornflakes brands are naturally gluten-free but always double-check the label to be safe.
Final Thoughts
This Air Fryer Fried Chicken Recipe is an absolute game-changer for busy cooks who crave that deep-fried taste without the mess or extra oil. Once you try it, you’ll be amazed at how juicy, crispy, and full of flavor it turns out, all thanks to the magic of the air fryer and thoughtfully combined ingredients. Give it a go and watch it become one of your all-time favorite family meals.
Print
Air Fryer Fried Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 8 pieces
- Category: Main Course
- Method: Air Frying
- Cuisine: American
Description
This Air Fryer Fried Chicken recipe delivers crispy, flavorful chicken thighs or drumsticks without the extra oil from traditional frying. Marinated in spiced buttermilk and coated with a crunchy cornflake crust, this healthier take on fried chicken cooks quickly in the air fryer for a juicy, tender interior and golden, crispy exterior.
Ingredients
Marinade
- 2 cups buttermilk (divided, see note)
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon poultry seasoning (store-bought or homemade)
- ½ teaspoon ground cayenne pepper
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Chicken
- 8 bone-in, skin-on chicken thighs or drumsticks
Coating
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 4 cups Corn Flakes cereal (crushed)
- Remaining ½ teaspoon smoked paprika
- Remaining ½ teaspoon garlic powder
- Remaining ½ teaspoon poultry seasoning
- Remaining ½ teaspoon ground cayenne pepper
Instructions
- Prepare the Marinade: In a large bowl or Ziplock bag, combine 1 cup of buttermilk with ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon poultry seasoning, ½ teaspoon cayenne pepper, ½ teaspoon kosher salt, and ¼ teaspoon black pepper. Stir or shake to mix well.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring they are fully submerged. Cover or seal and refrigerate for at least 30 minutes and up to 24 hours to infuse flavor and tenderize.
- Prepare the Flour Mixture: In a shallow dish, whisk together the all-purpose flour, remaining ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly combined.
- Process the Cornflake Coating: Place the Corn Flakes along with remaining smoked paprika, garlic powder, poultry seasoning, and cayenne pepper into a food processor. Pulse a few times until the flakes are broken into smaller pieces but not ground to a powder, ensuring a crunchy texture.
- Coat the Chicken: Remove chicken from the marinade, pouring off the excess buttermilk into a separate bowl. First dredge each piece in the flour mixture to coat evenly. Then dip into the reserved buttermilk. Finally, press chicken into the crushed cornflake mixture, making sure each piece is fully coated.
- Air Fry the Chicken: Preheat the air fryer to 375°F (190°C). Place coated chicken pieces in the air fryer basket without overcrowding. Lightly spray the chicken with cooking spray. Cook for 10 minutes, then flip pieces over and spray the other side with cooking spray. Continue frying for another 10 minutes. Check for doneness by inserting a meat thermometer into the thickest part; it should read 165°F (74°C). If not fully cooked, air fry for an additional 5 minutes and check again.
- Rest and Serve: Once cooked through, remove chicken from the air fryer and let rest for 5 minutes before serving to allow juices to redistribute for optimal juiciness.
Notes
- Dividing the buttermilk and spices ensures an even marinade and flavorful coating.
- Marinating chicken longer (up to 24 hours) results in more tender, flavorful meat.
- Using Corn Flakes in the coating gives a satisfying crunch and golden crust without deep frying.
- Do not over-process cornflakes to maintain texture in the coating.
- Spraying the chicken with cooking spray helps crisp the crust inside the air fryer.
- Adjust seasoning in the coating or marinade to taste if desired.
- Use a meat thermometer to ensure chicken is safe to eat (165°F).
- Letting the chicken rest after cooking locks in moisture.
