From the recipe box
Air Fryer Fried Chicken
Shopping list
Ingredients
0 of 17 gathered
Step by step
Method
4 steps
- 1
Whisk 2 teaspoons smoked paprika, ½ teaspoon black pepper, 2 teaspoons each garlic powder and onion powder, 2 teaspoons oregano, 1 teaspoon cayenne, 1 tablespoon salt, 1 cup buttermilk, and 1 beaten egg. Add about 3 pounds chicken pieces and turn to coat. Cover and chill for at least 30 minutes, or up to 2 hours.
- 2
Mix 2 cups flour, ¼ cup cornstarch, 2 teaspoons baking powder, 1 teaspoon salt, ½ teaspoon onion powder, and ½ teaspoon garlic powder in a wide bowl. Lift out one chicken piece at a time, let excess marinade drip off, then press it firmly into the flour.
- 3
Heat the air fryer to 300°F. Oil the basket well, arrange the chicken without overlap, and spray the tops until lightly covered. Cook 20 minutes, turning carefully halfway through.
- 4
Raise the heat to 400°F, spray the turned sides again, and cook 15–20 minutes more. The crust should be crisp and browned; check the thickest meat away from the bone for 165°F. Rest 5 minutes before serving.