Air Fryer Fried Chicken
This air fryer fried chicken delivers a crispy golden crust and juicy, tender meat with minimal oil and time. It's perfect for weeknight dinners or casual brunches.
Ingredients
For the Chicken
- 4 pieces chicken breasts Pound thicker breasts to an even thickness before marinating.
- 1 cup buttermilk Can substitute with 1 cup milk plus 1 tablespoon lemon juice or vinegar.
For the Coating
- 1 cup breadcrumbs Use panko for extra crunch or gluten-free breadcrumbs as needed.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika Can substitute with smoked paprika for a smoky flavor.
- Salt and pepper to taste Adjust according to preference.
- Cooking spray or oil for greasing A light spray of neutral oil helps the crust brown.
Instructions
Marinating the Chicken
- Place the chicken breasts in a shallow bowl and pour the buttermilk over them. Cover and refrigerate for at least 1 hour.
Preparing the Coating
- In a bowl, combine breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper. Stir well.
Cooking the Chicken
- Preheat the air fryer to 400°F (200°C).
- Remove chicken from buttermilk, letting excess drip off, and press into breadcrumb mixture.
- Spray the air fryer basket with cooking spray or lightly brush with oil. Place chicken in a single layer and spray the tops lightly.
- Cook in the air fryer at 400°F (200°C) for 10–15 minutes, flipping halfway until the outside is golden brown and internal temperature reaches 165°F (75°C).
- Let rest for a few minutes before serving.
Notes
For extra crunch, use panko breadcrumbs or double-coat chicken. Serve with lemon wedges for brightness. Store cooked chicken in an airtight container for up to 4 days.