This air fryer version of KFC-style chicken gives you crispy, flavorful fried chicken with much less oil than deep frying. The chicken is marinated in seasoned buttermilk, coated in a spiced flour mixture, and air fried until golden brown and juicy inside.
The secret to getting close to classic KFC flavor is:
- A well-seasoned marinade
- Multiple spices in the coating
- Proper air frying technique
- Light oil spraying for crispiness
Preparation Time
- Prep time: 25 minutes
- Marinating time: 4 hours to overnight
- Cook time: 25–30 minutes
- Total time: About 5 hours (including marination)
Servings
- Serves 4–6 people
Ingredients
Chicken
- 1.5 kg chicken pieces
- Drumsticks, thighs, wings, or breast pieces
- Skin-on chicken works best for authentic flavor
For the Buttermilk Marinade
- 2 cups buttermilk
- 1 large egg
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon white pepper
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
For the Seasoned Flour Coating
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup cornstarch
Cornstarch helps create extra crispiness.
Seasonings
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon celery salt
- 1 teaspoon black pepper
- 1 teaspoon white pepper
- 1 teaspoon mustard powder
- 1 teaspoon ginger powder
- 1 teaspoon chili powder
- 1 tablespoon salt
For Air Frying
- Cooking oil spray or olive oil spray
Oil spray is very important because it helps the flour coating become crispy and golden.
Equipment Needed
- Air fryer
- Large mixing bowls
- Tongs
- Wire rack or plate
- Measuring spoons and cups
Step-by-Step Instructions
Step 1: Prepare the Chicken
Wash and pat dry the chicken pieces with paper towels.
If using large chicken breasts:
- Cut them into smaller pieces for even cooking.
Make small shallow cuts in thicker pieces:
- This helps the marinade penetrate deeper.
Step 2: Make the Buttermilk Marinade
In a large bowl, combine:
- Buttermilk
- Egg
- Salt
- Black pepper
- Paprika
- Garlic powder
- Onion powder
- White pepper
- Chili powder
- Oregano
Whisk until smooth.
The marinade should be flavorful because it seasons the chicken from the inside.
Step 3: Marinate the Chicken
Add the chicken pieces into the marinade.
Make sure every piece is fully coated.
Cover the bowl and refrigerate for:
- Minimum: 4 hours
- Best result: Overnight
Long marination makes the chicken juicy and flavorful.
Step 4: Prepare the Flour Coating
In another large bowl, mix:
- Flour
- Cornstarch
- All seasonings
Stir very well so the spices distribute evenly.
This seasoned flour is what creates the signature KFC-style crust.
Step 5: Coat the Chicken
Remove one chicken piece from the marinade.
Let excess marinade drip off slightly.
Place the chicken into the flour mixture.
Press the flour firmly onto the chicken:
- Squeeze and pack the coating onto every surface.
For extra crispy chicken:
- Dip coated chicken back into buttermilk briefly
- Coat again in flour mixture
This double coating creates a thicker crunchy crust.
Step 6: Rest the Coated Chicken
Place coated chicken pieces on a wire rack or tray.
Let them rest for:
- 10–15 minutes
This helps the coating stick better during air frying.
Skipping this step can cause the coating to fall off.
Step 7: Preheat the Air Fryer
Preheat the air fryer to:
- 190°C (375°F)
Preheat for:
- 3–5 minutes
Step 8: Prepare for Air Frying
Lightly spray the air fryer basket with oil.
Arrange chicken pieces in a single layer:
- Do not overcrowd
- Leave space for air circulation
Spray the tops of the chicken generously with oil spray.
Dry flour spots will remain pale if not sprayed.
Step 9: Air Fry the Chicken
Cook at:
- 190°C (375°F)
Cooking times:
- Drumsticks: 25–28 minutes
- Thighs: 22–25 minutes
- Wings: 18–20 minutes
- Breast pieces: 20–25 minutes
Step 10: Flip Halfway Through
At the halfway point:
- Open the air fryer
- Flip the chicken carefully with tongs
- Spray more oil on dry areas
Continue cooking until:
- Golden brown
- Crispy outside
- Internal temperature reaches 75°C (165°F)
Step 11: Rest Before Serving
Remove chicken from the air fryer and let it rest for:
- 5 minutes
This keeps the juices inside the chicken.
How to Make It Extra Crispy
Use Cornstarch
Cornstarch gives a lighter crispy texture.
Double Coat the Chicken
This creates a thicker crunchy crust.
Spray Enough Oil
Oil spray helps mimic deep frying.
Avoid Overcrowding
Airflow is essential for crispiness.
Cook in Batches
If necessary, cook smaller amounts for better texture.
Best Side Dishes
Serve with:
- French fries
- Coleslaw
- Mashed potatoes
- Biscuits
- Corn on the cob
- Mac and cheese
- Garlic bread
Dipping Sauces
Good sauces include:
- Ranch
- Honey mustard
- BBQ sauce
- Spicy mayo
- Buffalo sauce
- Garlic sauce
Storage Instructions
Refrigerator
Store leftovers in an airtight container for:
- Up to 3 days
Reheating Instructions
Reheat in the air fryer at:
- 180°C (350°F) for 4–6 minutes
This keeps the coating crispy.
Avoid microwaving because it softens the crust.
Freezing Instructions
You can freeze:
- Raw coated chicken
- Or fully cooked chicken
Freeze for:
- Up to 2 months
Cook frozen chicken with additional cooking time.
Common Mistakes to Avoid
Not Using Oil Spray
Without oil, the coating may stay dry and powdery.
Overcrowding the Basket
Crowding traps steam and reduces crispiness.
Skipping the Resting Step
The coating may fall off during cooking.
Using Thin Coating
Press flour firmly for a thick crust.
Flavor Variations
Spicy KFC-Style Chicken
Add:
- Extra chili powder
- Cayenne pepper
- Hot sauce in marinade
Garlic Herb Version
Add:
- Extra garlic powder
- Italian herbs
Smoky BBQ Style
Add:
- Smoked paprika
- BBQ seasoning
