Introduction
What if I told you that the secret to mind blowing fried chicken, the kind with a shatteringly crisp crust and impossibly juicy meat, wasn’t a deep fryer filled with bubbling oil? What if the key to that perfect, golden brown crust, the kind my grandmother made famous at our Texas family gatherings, was sitting right on your kitchen counter? It sounds almost too good to be true, I know. For years, I thought that authentic fried chicken meant a huge mess and a vat of oil. But then I discovered the magic of making Air Fryer Buttermilk Fried Chicken, and it completely changed my family’s dinner routine. Hi there! I’m Benjamin, the guy behind Mister Recipes. I still remember the smell of my dad grilling steaks in the backyard and my mom flipping pancakes on Sunday mornings. Food has always been about connection for us. Now, with my amazing wife Emily and our two kids, Adams and Jana, our kitchen is the heart of our home. Cooking isn’t just about feeding my family; it’s our way of bonding. When I first tried making a buttermilk marinated fried chicken air fryer style, I was skeptical. Could it really live up to the deep fried legend? The answer was a resounding YES. It delivered everything I loved: the tangy flavor from the buttermilk, the seasoned, crunchy coating, and the tender, moist chicken inside. It has all the soul and satisfaction of a classic Southern meal but in a way that’s so much simpler and a little bit lighter. This is more than just an easy air fryer buttermilk fried chicken recipe; it’s a way to bring that special, celebratory feeling to any weeknight meal without the fuss. It’s for busy parents who crave delicious, homemade food and for anyone who believes that a great meal can turn an ordinary day into a cherished memory.
Why You’ll Love This Air Fryer Buttermilk Fried Chicken
- The Ultimate Crispy Texture Without the Guilt: This recipe is engineered for crunch. The combination of flour and cornstarch creates a light but seriously crispy buttermilk fried chicken air fryer crust that rivals any deep fryer. The circulating hot air works like a convection oven on overdrive, crisping up every nook and cranny of the chicken breading. You get all the satisfying crunch and golden color of traditional fried chicken, making it a truly healthy buttermilk fried chicken air fryer alternative. It’s indulgence you can feel good about, perfect for when you’re craving comfort food without the heaviness.
- Incredibly Juicy and Flavorful: The secret to unbelievably moist chicken is the buttermilk marinade. It’s not just for flavor; the acidity in buttermilk tenderizes the chicken, breaking down tough proteins and ensuring that every single bite is succulent and tender. We’re not just making plain chicken; we’re infusing it with flavor from the inside out with a blend of classic spices like paprika, garlic powder, and a hint of cayenne for a gentle warmth. This is the best air fryer buttermilk fried chicken recipe because it never sacrifices flavor for convenience.
- Quick, Easy, and Family Approved: Let’s be honest, weeknights can be chaotic. This recipe is designed for real life. The marinade does its magic in as little as 30 minutes, and the air fryer does all the heavy lifting. There’s no standing over a hot, sputtering pot of oil. It’s a simple process of marinate, dredge, and air fry. It’s so easy, it will quickly become a go to for a last minute dinner. Plus, it’s a certified hit with kids and adults alike. Serve it as air fryer buttermilk chicken tenders for the little ones or as whole pieces for a satisfying family meal.
- Minimal Mess, Maximum Flavor: One of the biggest complaints about making fried chicken at home is the cleanup. The splattered oil, the lingering smell, the giant pot of used grease it’s a hassle. The air fryer eliminates almost all of that. All you have to clean is the air fryer basket, which is typically non stick and dishwasher safe. You get a kitchen that stays clean and a meal that tastes like you worked on it for hours. It’s the perfect solution for achieving that crunchy buttermilk fried chicken air fryer experience without the dreaded post dinner cleanup. The science of how buttermilk tenderizes chicken is fascinating, and FoodNetwork has a great air fryer buttermilk fried chicken recipe that also dives into the technique.
Ingredients for Air Fryer Buttermilk Fried Chicken
- Chicken: 3 lbs bone in, skin on chicken pieces (a mix of thighs, breasts, and legs works best).
- Buttermilk: 2 cups. (Substitution: Make your own by adding 2 tablespoons of lemon juice or white vinegar to 2 cups of regular milk and letting it sit for 10 minutes).
- All Purpose Flour: 1 1/2 cups.
- Cornstarch: 1/2 cup. This is the secret to an extra crispy crust!
- Spices: 2 tsp paprika, 2 tsp garlic powder, 2 tsp onion powder, 1 tsp black pepper, 1 tsp salt.
- Cayenne Pepper: 1/2 tsp, or more if you like it spicy.
- Cooking Spray: A good quality oil spray (like avocado or canola) is essential for getting that golden brown, fried finish.
How to Make Air Fryer Buttermilk Fried Chicken
Step-by-Step Instructions
- Marinate the Chicken: In a large bowl or a resealable plastic bag, combine the chicken pieces and the buttermilk. Make sure every piece is fully submerged. Cover the bowl or seal the bag and refrigerate for at least 30 minutes. For best results and the most tender chicken, I recommend letting it marinate for 4 to 6 hours, or even overnight. This is the key step for a delicious buttermilk air fryer chicken.
- Prepare the Dredging Station: While the chicken is marinating, prepare your coating. In a shallow dish or a large plate, whisk together the all purpose flour, cornstarch, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix it well to ensure the spices are evenly distributed. This seasoned flour is what builds that flavorful crust.
- Dredge the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Do not pat it dry; you want the surface to be moist so the flour mixture sticks. Working one piece at a time, press the chicken firmly into the flour mixture, ensuring you coat every single side. For an extra thick and crunchy buttermilk fried chicken air fryer crust, you can double dredge: dip it back into the buttermilk briefly and then back into the flour mixture one more time.
- Let It Rest: Place the coated chicken pieces on a wire rack and let them rest for about 10 to 15 minutes. This crucial step helps the coating adhere to the chicken and dry out slightly, which results in a much crispier finish in the air fryer.
- Preheat Your Air Fryer: Preheat your air fryer to 380°F (193°C). Preheating is essential for getting the cooking process started right away and helps prevent the chicken from sticking to the basket. If your air fryer doesn’t have a preheat setting, just let it run empty for about 5 minutes.
- Arrange in the Basket: Once preheated, lightly spray the air fryer basket with cooking spray. Arrange the chicken pieces in a single layer in the basket. It is very important not to overcrowd it! Cooking in batches is the best way how to make buttermilk fried chicken in an air fryer perfectly crispy. Leave space between the pieces for the hot air to circulate.
- Air Fry to Perfection: Spray the tops of the chicken generously with cooking spray. Air fry for 20 to 25 minutes, flipping the chicken halfway through the cooking time. After flipping, give the other side a good spray of oil as well. The chicken is done when it’s golden brown and crispy, and the internal temperature reaches 165°F (74°C) for breasts or 175°F (80°C) for thighs and legs.
- Rest and Serve: Once cooked, carefully remove the chicken from the air fryer and let it rest on a wire rack for a few minutes. This allows the juices to redistribute, ensuring the meat is perfectly moist. Now you’re ready to serve your amazing air fried buttermilk chicken!
Pro Tips & Variations
- Pat Dry for Crispier Skin: Before placing the chicken in the buttermilk marinade, pat the skin thoroughly dry with paper towels. A drier surface allows the buttermilk and subsequent flour coating to adhere better, which is a foundational step for a super crispy air fryer buttermilk fried chicken.
- Don’t Crowd the Basket: This is the golden rule of air frying. For the crispiest chicken, the hot air needs to circulate freely around each piece. If you overcrowd the basket, the chicken will steam instead of fry, resulting in a soggy crust. Cook in batches if necessary; it’s worth the extra few minutes.
- The Resting Step is Key: Don’t skip the 10-15 minute rest after dredging the chicken in flour. This step allows the flour coating to form a paste like layer that sticks to the chicken, preventing the breading from falling off during the cooking process. For a slightly different take on the breading, check out this popular version from Allrecipes.
Variations:
- Spicy Buttermilk Fried Chicken Air Fryer: Add 2 to 3 tablespoons of your favorite hot sauce (like Frank’s RedHot or Tabasco) to the buttermilk marinade. You can also add an extra teaspoon of cayenne pepper or even some smoked chili powder to the flour mixture for an extra kick of heat.
- Gluten Free Air Fryer Buttermilk Fried Chicken: To make this recipe gluten free, simply substitute the all purpose flour with a good quality measure for measure gluten free flour blend. Ensure your blend contains xanthan gum for the best structure. Cornstarch is naturally gluten free, so you’re all set there!
- Keto Air Fryer Buttermilk Fried Chicken: For a low carb version, replace the all purpose flour with a mix of almond flour and crushed pork rinds. Use 1 cup of almond flour and 1/2 cup of finely crushed pork rinds in place of the flour and cornstarch. Also, ensure your buttermilk is low in sugar or use a keto friendly substitute.
- Air Fryer Buttermilk Fried Chicken Tenders or Wings: This recipe works beautifully for smaller cuts! For air fryer buttermilk fried chicken wings, follow the same process but reduce the cooking time to 16 to 20 minutes, flipping halfway. For tenders, cook for about 10 to 12 minutes. These are perfect for dipping and always a hit with the kids. Or, use the cooked chicken to make the ultimate air fryer buttermilk fried chicken sandwich.
Serving Suggestions
This Air Fryer Buttermilk Fried Chicken is a true star, but every star needs a great supporting cast! In our house, we love to serve it up family style with a big spread of classic, comforting sides. Nothing says Southern hospitality like a plate of this crispy chicken next to a generous scoop of creamy mashed potatoes and gravy. Another can’t miss pairing is a crisp, tangy coleslaw. The cool crunch of the slaw is the perfect contrast to the warm, savory chicken. I highly recommend pairing it with a classic side like our creamy Southern coleslaw. For a truly authentic experience, you have to have some bread to sop up all the delicious juices. Some fluffy homemade biscuits or a skillet of warm cornbread are absolute musts. And for a meal that will have everyone cheering, serve this chicken alongside some rich and cheesy baked mac and cheese. The combination is pure comfort food bliss. On warmer days, a simple salad or some grilled corn on the cob makes for a lighter, yet equally satisfying meal.
Storage & Reheating for Air Fryer Buttermilk Fried Chicken
Leftover fried chicken is one of life’s simple pleasures, but only if you reheat it correctly! To store, let the chicken cool completely to room temperature. This prevents condensation from forming and making the crust soggy. Place the cooled chicken in an airtight container and store it in the refrigerator for up to 3 to 4 days.
When you’re ready to enjoy it again, skip the microwave! The absolute best way to reheat your air fryer buttermilk fried chicken and bring back that amazing crunch is to use the air fryer. Preheat your air fryer to 375°F (190°C). Place the leftover chicken in a single layer in the basket and heat for about 4 to 6 minutes, flipping once, until it’s warmed through and crispy again. It will taste almost as good as it did fresh!
FAQ about Air Fryer Buttermilk Fried Chicken
- Can I use boneless, skinless chicken breasts for this recipe?
Absolutely! This air fryer buttermilk chicken recipe is very versatile. If using boneless, skinless breasts, I recommend cutting them into thinner cutlets or tenders to ensure they cook evenly and quickly. Marinate as directed, but reduce the cooking time to about 12 to 15 minutes at 380°F, flipping halfway, or until the internal temperature reaches 165°F. - What if I don’t have buttermilk? Is there a good substitute?
No buttermilk? No problem! You can easily make a DIY substitute that works perfectly. For every one cup of buttermilk the recipe calls for, simply measure out one cup of regular milk and stir in one tablespoon of either lemon juice or white vinegar. Let it sit for 5 to 10 minutes. The milk will curdle slightly and mimic the acidity of buttermilk, which is essential for tenderizing the chicken. - Why isn’t my air fryer chicken crispy?
This is a common question, and there are a few likely culprits. First, make sure you’re not overcrowding the basket. The chicken needs space for air to circulate. Second, don’t skimp on the cooking spray! A generous spritz of oil is what helps the coating “fry” and turn golden and crispy. Finally, the cornstarch in the dredge is a non negotiable ingredient for achieving a truly crispy buttermilk fried chicken air fryer texture, so make sure you include it. - Can I make this recipe ahead of time?
Yes, you can do some prep in advance. The chicken can be marinated in the buttermilk for up to 24 hours in the fridge. You can also mix your dry dredging ingredients and store them in an airtight container. However, for the best and crispiest results, I recommend dredging and air frying the chicken right before you plan to serve it.
Final Thoughts on Air Fryer Buttermilk Fried Chicken
Food for me has always been about sharing joy, and this Air Fryer Buttermilk Fried Chicken recipe is pure joy. It’s the taste of a weekend BBQ on a busy Tuesday. It’s the sound of my kids munching happily. It’s a meal that brings us all to the table to laugh, share, and connect. I truly hope this recipe brings as much happiness to your kitchen as it has to mine. If you try it, I would absolutely love to hear from you! Please leave a comment below and let me know how it turned out. Every meal tells a story, and I can’t wait to hear yours. Don’t forget to save this recipe to your favorite Pinterest board so you can always find it, and subscribe to our newsletter for more family friendly recipes delivered right to your inbox. Let’s get cooking!
Air Fryer Garlic Butter Chicken Thighs
Equipment
- Air Fryer,
- Meat thermometer
- Mixing bowl
Ingredients
- 4-6 Bone-in, skin-on chicken thighs
- 1/4 cup Unsalted butter melted
- 4-6 cloves Garlic minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon Smoked paprika
- 1/2 teaspoon Onion powder
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Fresh parsley chopped, for garnish
Instructions
- Pat the chicken thighs dry with paper towels. This is crucial for crispy skin.
- Whisk together melted butter, minced garlic, Italian seasoning, smoked paprika, onion powder, salt, and pepper in a small bowl. Set aside two-thirds of this mixture for basting later.
- Place chicken thighs in a large bowl and pour the remaining garlic butter over them. Use your hands to coat thoroughly, getting some under the skin.
- Preheat the air fryer to 380°F (193°C). Arrange chicken thighs skin-side up in a single layer in the basket, without overcrowding.
- Cook for 20-25 minutes, until internal temperature reaches 165°F (74°C) and skin is golden brown and crispy.
- Remove from air fryer and let rest for 5 minutes. Rewarm reserved garlic butter and drizzle over chicken. Garnish with chopped parsley before serving.
