KFC-Style Chicken in the Air Fryer

Introduction

This air fryer KFC-style chicken recipe recreates the iconic crispy, flavorful fried chicken using an air fryer instead of deep oil. The secret lies in a well-seasoned flour mixture, a buttermilk marinade, and proper air-frying technique. The result is crunchy on the outside, tender and juicy on the inside, and packed with bold spices.

Ingredients

For the Chicken

1 kg chicken pieces (drumsticks, thighs, or bone-in breast pieces preferred)
2 cups buttermilk
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder

For the Seasoned Flour Coating

2 cups all-purpose flour
1 tablespoon paprika
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon white pepper
1 teaspoon black pepper
1 teaspoon chili powder (adjust to taste)
1 teaspoon mustard powder (optional but recommended)
1 tablespoon cornstarch (for extra crispiness)
Salt to taste

For Cooking

Cooking oil spray (neutral oil such as canola or vegetable oil)

Preparation Steps

Step 1: Marinate the Chicken

Wash the chicken pieces thoroughly and pat them dry with paper towels.
In a large bowl, add buttermilk, salt, black pepper, paprika, and garlic powder. Mix well.
Add the chicken pieces to the buttermilk mixture, ensuring each piece is fully coated.
Cover the bowl and refrigerate for at least 4 hours, preferably overnight. This step tenderizes the chicken and adds deep flavor.

Step 2: Prepare the Seasoned Flour

In a large shallow bowl, combine all the flour coating ingredients.
Mix thoroughly so the spices are evenly distributed throughout the flour.
Taste a pinch of the flour and adjust seasoning if needed.

Step 3: Coat the Chicken

Remove the chicken from the refrigerator.
Take one piece of chicken at a time, allowing excess buttermilk to drip off.
Dredge the chicken thoroughly in the seasoned flour, pressing the flour firmly onto the surface to create a thick, craggy coating.
For extra crispiness, dip the floured chicken briefly back into the buttermilk and coat again in the flour.
Place the coated chicken on a wire rack and let it rest for 10–15 minutes. This helps the coating adhere better during cooking.

Air Frying Instructions

Step 4: Preheat the Air Fryer

Preheat the air fryer to 180°C (360°F) for 5 minutes.

Step 5: Arrange the Chicken

Lightly spray the air fryer basket with oil.
Place chicken pieces in a single layer, leaving space between each piece for proper air circulation.
Spray the tops of the chicken generously with cooking oil. This is crucial for browning and crispiness.

Step 6: Cook the Chicken

Air fry at 180°C (360°F) for 15 minutes.
Flip the chicken pieces carefully using tongs.
Spray oil on the other side and continue cooking for another 12–15 minutes.
Increase the temperature to 200°C (400°F) and cook for an additional 5 minutes to achieve a deep golden, crispy finish.

Step 7: Check Doneness

The chicken should be golden brown and crispy.
Internal temperature should reach 75°C (165°F) when checked with a thermometer.
If needed, cook for an extra 3–5 minutes.

Resting and Serving

Remove the chicken from the air fryer and let it rest for 5 minutes.
This allows the juices to redistribute, keeping the meat moist.
Serve hot with coleslaw, mashed potatoes, fries, or biscuits.

Tips for Best Results

Always use bone-in chicken for maximum flavor and juiciness.
Do not overcrowd the air fryer basket; cook in batches if necessary.
Oil spray is essential for achieving a fried-like texture.
Resting the coated chicken before cooking improves crust adhesion.

Storage and Reheating

Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheat in the air fryer at 180°C (360°F) for 5–7 minutes to restore crispiness.