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
Scale
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.
