Crispy Air Fryer Fried Chicken

Air Fryer Fried Chicken is super crispy on the outside and juicy on the inside, with no deep-frying needed! Just crunchy, golden-brown goodness, loaded with flavor from the spices and buttermilk-ranch marinade! This is a delicious and healthy alternative to fried chicken. With no hot oil to clean up afterward! That is a win-win in my book!

The air fryer cooks it up crisp in 25 minutes! And you don’t have to worry about draining the grease from the chicken before serving it because there is none. However, you do need to let it rest for at least 10 minutes so the juices can reabsorb into the meat. I love pairing this dish with Southern Corn Bread and Cream Mashed Potatoes!

I found several recipes for air-fryer fried chicken years ago, when they first came out, but none produced the crispy crust I like. The ones that did turn out crispy were just overcooked, so the inside was dried out. So, I experimented with different batters, temperatures, and cooking times until I found one perfect combo. Then, to make it even more delicious, I added a marinade, so it has extra flavor and the chicken stays juicy on the inside.

With my easy recipe, you get tender, juicy chicken marinated in a slightly spicy buttermilk ranch marinade and seasoned with onion, garlic, ranch, and smoked paprika. The coating is so crispy that everyone will think it was fried in hot oil—except it is not oily or greasy at all! The only oil you need is just a slight spritz to keep the chicken from sticking to the air fryer basket.

Why you will love this recipe

• It is healthy: No worries about how much oil and grease your kids consume with this chicken because there is none to worry about.
• Easy to make: You don’t have to get out the deep fryer or fill a frying pan with oil and deal with the oil splatters and mess afterward. Just season and toss in the air fryer.
• Done in minutes: Like cooking in oil, this chicken cooks quickly so that you can have it on the table for dinner in less than an hour.
• Full of flavor: The special marinade is what really gives this chicken its great flavor and juiciness. You can even let it marinate overnight so it is ready to go when you are.

What you’ll need

For the marinade:

• Chicken – For this recipe, I used half a chicken, separated into breast, thigh, leg, and wing. I buy mine fresh from the butcher shop the day I plan to make it, so it is very fresh. I do not recommend buying any chicken that has been frozen. The flavor is never as good, and it is not nearly as juicy.
• Ranch dressing – A combination of creamy Ranch dressing, buttermilk, and hot sauce. The buttermilk’s high acidity breaks down proteins, resulting in tender chicken with extra-crispy skin. It also adds a tangy flavor.
• Buttermilk – Ranch seasoning mixed with flour, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt.

How to prepare

Marinate: If you want to marinate it for more than 8 hours, marinate it the night before. I mix the marinade ingredients in a large bowl, making sure all the pieces of chicken are fully submerged. Then I cover it and refrigerate it for at least 2 hours, up to 24 hours.

Seasoning: After the chicken is done marinating, I make the seasoned breading by stirring all the breading ingredients in a large shallow bowl, then set it aside while I prep the air fryer.

Preparing the fryer: Now, I put a parchment liner in the air fryer basket. Then, I remove one piece of chicken from the marinade and add it to the breading bowl. Toss until it is thoroughly coated and shake it off. I continue with the rest of the chicken, placing each piece in the air fryer, not overcrowding it. I cook in batches.

Air frying the chicken: I set the air fryer to 390°F and let it preheat for a few minutes, setting the timer for 13 minutes. After the timer goes off, I spray the chicken with oil to cover any dry spots. Then flip each piece and do the same to the other side. Then, I cook for 12 more minutes.

Check, rest, and serve: Before removing the chicken, I check the temperature of each piece. It must be 165 degrees F for it to be done. I transfer each piece as it gets done and set it on a serving platter. Cover it with foil and let it rest while you finish cooking.

Expert tip

How to get the crispiest chicken

Now, air-frying chicken is an art. Air fryers require ample space for hot air to circulate and cook the chicken evenly. Make sure there is plenty of room between each piece, and never let them overlap. Another trick is to stop cooking halfway through the cooking time, spray any dry spots with oil, and flip them over. Also, the breading needs to stick to the meat, so be careful when flipping it over. After air frying, always let the chicken rest for at least 10 minutes. This not only allows the juices to be reabsorbed by the meat but also helps the coating set.

More tips to consider

• Since different pieces of chicken have different cook times, be sure to keep the meat thermometer handy.
• Preheating the air fryer is just as important as preheating the oven. Just give it three or four minutes.
• Make sure there is plenty of space for air to circulate each piece of chicken to ensure even cooking.
• Skin-on chicken is best for this recipe because it helps the coating hold.
• Please read the instructions for your air fryer before spraying it with nonstick oil. Some air fryers do not recommend using oil on the nonstick surface.

Recipe variations and add-ins:

• Different cuts: You can use boneless breasts or thighs with or without skin. The skin helps keep the meat juicy.
• More herbs and spices: If you have a spice or herb that you love, you can add it to the breading. My husband loves it when I add dried cilantro and dill, but other ideas like thyme, rosemary, parsley, and oregano would also be delicious.
• Extra spicy: Those who love spicy chicken would enjoy this chicken with a touch of red pepper flakes or Old Bay extra-spicy seasoning.
• Sweet and savory meat: To give your chicken meat a hint of sweetness, add sugar or honey to the marinade. You could also add some to the breading.

Serving suggestions:

All fried chicken tastes awesome with fried okra, smoky baked beans, collard greens, and crunchy crack corn salad. Try coating this air-fried chicken with white country gravy and add mashed potatoes for a country-style meal. This is pure homemade comfort food. If you are a fan of KFC or Popeye’s Chicken, you’ll want to serve it with my popular biscuits and gravy and coleslaw.

When I make it for game nights, I add a few dipping sauces, like homemade ranch, BBQ sauce, or Buffalo sauce, and crunchy celery and carrot sticks on the side. For quick and easy weeknight dinners, I serve it with some buttered dinner rolls and sweet potato fries or waffles. Both are always a hit with kids and adults! For dessert, you can never go wrong with a juicy fruit salad.

How to store:

• Refrigerate: It can be difficult to keep the crispy chicken in the fridge. Wrap each piece separately in plastic and place them in an airtight container.   
• Freezing: You can freeze it for several months in a freezer bag. Just make sure you wrap them first. 
• Defrost: Be sure to thaw frozen chicken in the fridge overnight for the best taste and texture.
• Reheating: For the crispiest reheated chicken, use the air fryer. It should only take a few minutes per piece. Microwaving it will just make it chewy.   

Frequently asked questions

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