I just nailed a Buttermilk Fried Chicken Air Fryer recipe that gives impossibly crispy, golden skin and juicy meat with way less grease, so you actually want to keep scrolling.

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I’m obsessed with this Air Fryer Fried Chicken because it hits the exact things I want: crackling golden skin, juicy meat, and no greasy mess. I love how Simple it feels even when the crust tastes like proper fried chicken.

Easy Air Fryer Fried Chicken Drumsticks are my go-to when I want that crisp without lugging out a fryer. I adore the tang from buttermilk and the punch from garlic powder.

No fuss, just loud, crunchy bites. I’ll eat the skin first.

Then the rest disappears. Seriously addictive.

Weekend win, weekday miracle. I keep making it until plates are empty.

Ingredients

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Chicken legs and thighs: the juicy protein, skin gives crispy payoff.
Buttermilk: tenderizes and adds tang, makes it soak in.
Egg (optional): helps the coating stick, a little richness.
Kosher salt: brings out the chicken’s natural flavor, not fake.
Black pepper: earthy bite, sneaks in subtle heat.
Garlic powder: savory punch, smells like comfort food.
Onion powder: sweet, rounded depth without fuss.
Smoked paprika: smoky color and warmth, not too bossy.
Cayenne (optional): adds a kick if you’re feeling bold.
All purpose flour: the base of that crunchy shell.
Cornstarch: makes the crust extra crisp and light.
Baking powder: puffiness in the crust, little lift.
Neutral oil: helps browning and mouthfeel, won’t taste heavy.
Cooking spray: keeps the basket clean and prevents sticking.
Oil mister: lets you lightly mist without drowning it.
Salt and pepper, divided: seasons both inside and out.

Ingredient Quantities

2 to 2 1/2 pounds chicken legs and thighs (about 6 to 8 pieces), skin on, trimmed of excess fat

2 cups buttermilk (or 2 cups milk + 2 tbsp white vinegar, let sit 5 minutes)

1 large egg (optional, helps the coating stick)

1 tablespoon kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/4 to 1/2 teaspoon cayenne pepper (optional, for heat)

1 1/2 cups all purpose flour

1/4 cup cornstarch

1 teaspoon baking powder

1 to 2 tablespoons neutral oil (vegetable or canola) for tossing the coated pieces and for light spraying

Nonstick cooking spray or an oil mister for the air fryer basket

How to Make this

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1. Trim excess fat from 2 to 21/2 pounds chicken legs and thighs, pat dry with paper towels, then season lightly with half of the tablespoon salt and half of the teaspoon pepper; set aside.

2. Make the marinade: whisk 2 cups buttermilk (or 2 cups milk plus 2 tablespoons white vinegar left 5 minutes), 1 large egg if using, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, and 1/4 to 1/2 teaspoon cayenne into a shallow bowl. Submerge the chicken and refrigerate at least 1 hour or up to overnight for best flavor.

3. Mix the dry dredge: in a large bowl combine 1 1/2 cups all purpose flour, 1/4 cup cornstarch, 1 teaspoon baking powder, the remaining 1/2 tablespoon kosher salt, and the remaining 1/2 teaspoon freshly ground black pepper. Stir well so the baking powder and cornstarch are evenly distributed.

4. Remove pieces from the marinade one at a time, letting excess drip off, then coat thoroughly in the flour mixture pressing so it sticks. Place coated pieces on a wire rack or tray and let rest 10 to 15 minutes so the crust sets up; this helps it not fall off during cooking.

5. Preheat your air fryer to 400 degrees F for 5 minutes and lightly spray or brush the basket with nonstick cooking spray or oil mister. Arrange chicken in a single layer skin side up leaving space between pieces for air flow. You may need to cook in batches.

6. Lightly toss or brush each piece with 1 to 2 tablespoons neutral oil total across the batch and give a light spray on top. The oil helps brown and crisp since this method uses less fat than deep frying.

7. Cook at 400 degrees F for about 18 to 22 minutes for average size pieces, flipping once about halfway through cooking. Smaller pieces may be done earlier, larger pieces may take up to 25 minutes. Aim for an internal temperature of 165 degrees F at the thickest part without touching bone.

8. If you want extra crunch, after flipping spray again lightly with oil and add 2 to 4 more minutes until deeply golden and crisp. Keep a close eye the last few minutes so it does not burn.

9. Transfer chicken to a paper towel lined plate and rest 5 minutes before serving so juices redistribute and the crust firms. Taste and adjust salt if needed. Serve hot with your favorite sides and enjoy the lighter but still crispy fried chicken.

Equipment Needed

1. Cutting board and chef s knife
2. Paper towels
3. Measuring cups and spoons
4. Shallow bowl for the marinade
5. Large bowl for the flour dredge
6. Wire rack and tray or baking sheet
7. Tongs
8. Oil mister or nonstick cooking spray
9. Instant read thermometer
10. Air fryer (with basket)

FAQ

Do I have to brine the chicken first? No, you don't need a separate brine. The buttermilk soak in the recipe acts like a brine and tenderizes the meat while adding flavor. Soak for at least 1 hour, up to overnight for best results.

Can I use chicken breasts instead of legs and thighs? Yes, but boneless breasts cook faster and can dry out. If you use bone-in breasts, increase cook time and check temp. Aim for 165°F in the thickest part. Thighs and legs stay juicier and are more forgiving.

How do I keep the coating from falling off? Pat the chicken dry before dunking in buttermilk, use the optional egg if you want extra stick, press the flour mixture onto the pieces, and let them rest 10 minutes on a rack so the coating bonds. Tossing the coated pieces lightly in 1 to 2 tablespoons oil before air frying also helps it crisp and stick.

What temperature and time should I air fry at? Preheat to 375°F if your air fryer has a preheat option. Cook bone-in thighs and legs about 22 to 26 minutes, flipping once halfway. Smaller pieces may take less time. Always verify internal temp of 165°F with a probe thermometer.

Do I need to spray the basket or the chicken with oil? Spray or lightly mist the air fryer basket and give the coated chicken a light spray or brush of oil so it crisps and browns evenly. Too much oil will make it greasy, too little and the crust can look pale. Aim for a light, even mist.

How do I reheat leftovers without losing crispness? Reheat in the air fryer at 350°F for 6 to 8 minutes, flipping halfway, until warmed through and crisp. Avoid the microwave, it'll make the coating soggy. Store leftovers in the fridge up to 3 to 4 days.

Air Fryer Fried Chicken Recipe Substitutions and Variations

Buttermilk: Swap with 2 cups plain yogurt thinned with 2 to 4 tablespoons water or milk, or use 2 cups milk plus 2 tablespoons lemon juice or vinegar (let sit 5 minutes). Yogurt gives tang and helps tenderize, milk+acid is an easy pantry fix.
Egg: If you don’t want to use an egg, try 2 tablespoons of mayo mixed into the buttermilk or 3 tablespoons of plain Greek yogurt. Both help the flour stick, though coating may be a little less crispy.
All purpose flour and cornstarch mix: Use 1 3/4 cups self rising flour and skip the baking powder if you have it. Or swap cornstarch for rice flour for extra crispiness. Note that self rising adds lift and rice flour makes a lighter crust.
Neutral oil: Use melted butter or olive oil if you prefer more flavor, but olive will brown faster so watch the cooking time. Avocado oil is a great high smoke point substitute if you have it.

Pro Tips

1. Let the coated pieces sit 10 to 15 minutes before cooking so the crust “sets” — this is what stops the flour from falling off in the fryer. If you skip this step the coating will shed and you’ll get bare spots.

2. Pat chicken nearly dry before marinating, then marinate at least an hour. Too wet and the dredge slides off; too short and the flavor wont penetrate. Overnight in the fridge is best for flavor and tenderness.

3. Use the cornstarch + baking powder combo in the flour mix and be generous with the oil spray. Cornstarch gives extra crunch and baking powder helps puff and crisp. The oil promotes browning in the air fryer, so don’t be shy with light sprays between turns.

4. Cook in a single layer with air gap around pieces and check temp at the thickest spot near the bone. Crowding makes steam and soggy crust, and relying on time alone can over or undercook. Aim for 165 F, then rest 5 minutes so juices redistribute and the crust firms up.