Air Fryer Buttermilk Fried Chicken

This air fryer buttermilk fried chicken is crispy, juicy, and so much easier to make than the traditional deep-fried version.

The buttermilk marinade makes the chicken incredibly tender and flavorful. And the double dredge technique gives it that thick, crunchy coating that you’d expect from a good fried chicken.

The best part is that your air fryer does all the heavy lifting. No big pot of oil, no mess, and no standing over the stove.

It comes out golden and crispy on the outside, perfectly cooked on the inside. Honestly, it’s hard to believe it wasn’t deep-fried.

If you’ve been looking for a solid fried chicken recipe that works in the air fryer, this is the one.

Why You’ll Love This Recipe

The Double Dredge Makes It Extra Crispy – Dipping the chicken twice in buttermilk and flour creates a thick crunchy coating that rivals any deep fried version.

Way Less Oil Than Traditional Fried Chicken – You only need cooking spray instead of cups of oil so you get that crispy skin without all the grease.

The Buttermilk Marinade Makes It Incredibly Tender – Soaking the chicken in buttermilk breaks down the proteins so every bite is juicy and melt-in-your-mouth soft.

Ingredients

• 3 lb Chicken Pieces (thighs and drumsticks)
• 1.5 cups Buttermilk
• 1 tbsp Hot Sauce
• 2 cups All-Purpose Flour
• 1 tbsp Garlic Powder
• 1 tbsp Onion Powder
• 2 tsp Smoked Paprika
• 1.5 tsp Salt
• 1 tsp Black Pepper
• 1/2 tsp Cayenne Pepper
• Cooking Spray

How To Make

Step 1

In a large bowl, combine the buttermilk and hot sauce. Add the chicken pieces and toss to coat completely. Cover and refrigerate for at least 2 hours, or overnight for the best results.

Step 2

In a separate large shallow bowl, whisk together the flour, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper.

Step 3

Remove one piece of chicken from the buttermilk, letting the excess drip off slightly, then dredge it in the seasoned flour. Press the flour firmly into the chicken, then dip it briefly back into the buttermilk and dredge in the flour a second time for an extra crispy coating. Repeat with all pieces.

Step 4

Preheat the air fryer to 375°F for 3 minutes.

Step 5

Spray the air fryer basket with cooking spray. Place the chicken pieces in a single layer with space between each piece, skin side down. Spray the tops generously with cooking spray.

Step 6

Air fry for 12 minutes, then carefully flip each piece and spray the other side with cooking spray. Continue cooking for 10 to 14 minutes more until the chicken is deep golden and the internal temperature reaches 165°F.

Step 7

Remove the chicken from the air fryer and let it rest on a wire rack for 5 minutes so the coating stays crispy. Serve immediately.

Tips

Don’t Skip the Double Dredge

The double dredge is what gives this chicken that thick, craggy coating that gets super crispy in the air fryer. If you only dredge once, the coating will be thin and won’t have that satisfying crunch.

When you dip the chicken back into the buttermilk for the second time, you only need a quick dip – don’t soak it. Then press the flour firmly into every surface on that second coat.

You’ll notice the flour mixture gets little clumps in it from the wet chicken passing through. Those clumps are gold – they turn into the crispiest bits, so make sure to press some of them onto the chicken.

Don’t Crowd the Basket

You’ll probably need to cook this in two batches. With 3 pounds of chicken, fitting everything in one layer with space between each piece usually isn’t possible in most air fryers.

If pieces are touching or overlapping, the hot air can’t circulate around them properly. You’ll end up with soggy spots where the pieces were pressed together instead of an even, crispy coating all around.

Keep the cooked batch on a wire rack in a 200°F oven while the second batch cooks. This keeps them warm and crispy instead of getting soft on a plate.

Marinate Overnight if You Can

Two hours in the buttermilk works fine, but overnight is a huge difference you can actually taste. The buttermilk is slightly acidic, so the longer it sits, the more it breaks down the outer layer of the meat and makes it tender.

It also seasons the chicken deeper than just the surface. After an overnight soak, every bite has flavor all the way through instead of just on the coating.

Related Recipes

• Air Fryer Chicken Tenders
• Air Fryer Nashville Hot Chicken Thighs
• Air Fryer Crispy Coconut Chicken Tenders
• Air Fryer Chicken Wings
• Air Fryer Crispy Parmesan Chicken Drumsticks

Frequently Asked Questions

Why does the coating fall off in the air fryer?

This usually happens when you skip the double dredge or don’t press the flour firmly enough into the chicken. That second dip into the buttermilk and back into the flour is what builds a thick, sturdy crust that actually stays put during cooking.

Also, make sure you let the excess buttermilk drip off before dredging. Too much liquid makes the flour turn gummy instead of forming a proper coating. And don’t flip the chicken too early or too aggressively – let it set and crisp up for the full 12 minutes before you touch it.