This KFC air fryer chicken is my answer to serious fried-chicken cravings without the mess of deep frying. The coating comes out golden, crunchy, and packed with that familiar savory, peppery flavor, while the chicken inside stays juicy and tender. I’ve made this more times than I can count, and it always hits that comfort-food sweet spot — crispy, nostalgic, and surprisingly easy.
If you love air-fried classics like this, you’ll probably also love my Air Fryer Chimichangas with Chicken — same bold seasoning, just quicker and perfect for a quick snack. Let’s get to the KFC air fryer chicken you’ve been promised!
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Why You’ll Love This Recipe
- It scratches the real fried-chicken itch: I’ve tried a lot of “healthy” fried chicken recipes that don’t quite get there. This one actually does. The seasoning hits that familiar savory, peppery note, and the crunch is legit.
- You still get real crispiness — without the mess: No oil splatter, no greasy cleanup, no lingering fried smell in the house. The air fryer keeps things clean while still delivering that golden crust.
- The chicken stays juicy, not dried out: The buttermilk marinade makes a noticeable difference, especially with bone-in pieces. Even after reheating, the chicken stays tender.
- It uses spices you already have: Nothing fancy or hard to find. I like recipes where the flavor comes from balance, not a long shopping list.
- It works for real life: Weeknight dinner, meal prep, game day, leftovers — I’ve used this recipe for all of it, and it holds up every time.
Ingredients & Substitutions
- Chicken: I usually reach for bone-in, skin-on thighs or drumsticks because they stay the juiciest. Boneless thighs, wings, or tenders all work too — just adjust the cook time.
- Buttermilk: This tenderizes the chicken and helps the coating stick. If I’m out, I mix milk with a tablespoon of lemon juice or vinegar and let it sit for a few minutes.
- Flour: All-purpose flour gives the best crunch. A gluten-free 1:1 flour works well too.
- Spices: This blend keeps things classic and savory. If you like heat, a pinch of cayenne is a great addition.
- Oil spray: Don’t skip this — it’s what turns the coating golden instead of chalky.
Instructions
Step 1 – Marinate the Chicken
Place the chicken pieces in a bowl and pour the buttermilk over them. Toss to coat, cover, and marinate for at least 30 minutes (or up to overnight in the fridge).
Step 2 – Prepare the Coating
In a shallow bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and oregano until well combined.
Step 3 – Coat the Chicken
Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly so the coating sticks.
Step 4 – Air Fry
Preheat the air fryer to 380°F (195°C). Spray the basket with oil and arrange the chicken in a single layer. Spray the chicken lightly with oil. Air fry for 12 minutes, flip, spray again, then cook another 12–13 minutes until golden and cooked through (internal temp 165°F / 74°C).
Step 5 – Rest & Serve
Let the chicken rest for about 5 minutes before serving — this helps lock in the juices.
Pro Cooking Tips
- Give the chicken space in the basket: I’ve learned this the hard way — crowded chicken steams instead of crisps. Even if it means doing two batches, it’s worth it for that crunchy coating.
- Press the flour on like you mean it: When dredging, I really press the chicken into the seasoned flour. That extra contact creates those craggy, crispy bits that make fried chicken so satisfying.
- Don’t be shy with the oil spray: A light mist isn’t enough. I spray generously (but not dripping) so the flour hydrates and turns golden instead of staying pale and powdery.
- Flip carefully halfway through: I use tongs and flip gently so the coating stays intact. Spraying again after flipping helps the second side crisp just as well as the first.
- Let it rest before biting in: Those few minutes of resting make a big difference. The juices redistribute and you don’t end up with dry chicken or steam escaping through the crust.
FAQs
Yes — I’ve done this plenty of times with boneless thighs and tenders. Just reduce the total cook time to about 16–18 minutes and check for doneness early since they cook much faster.
Most of the time it comes down to two things: not enough oil spray or overcrowding the basket. If the coating looks dry or pale, it needs more oil. If the pieces are touching, they won’t crisp properly.
Definitely — I just cook it in batches. Trying to cram everything in at once always leads to soggy spots, so patience really pays off here.
Yes, and it freezes really well. I freeze it breaded but uncooked, then air fry straight from frozen. Just add a few extra minutes and flip once.
Flavor-wise, it’s surprisingly close — savory, peppery, and comforting. Texture-wise, it’s lighter and less greasy, which I honestly prefer.
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KFC Air Fryer Chicken
Ingredients
- 1½ lb chicken pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- oil spray
Instructions
- Place the chicken pieces in a bowl and pour the buttermilk over them. Toss to coat, cover, and marinate for at least 30 minutes (or up to overnight in the fridge).
- In a shallow bowl, mix the flour, salt, black pepper, paprika, garlic powder, onion powder, and oregano until well combined.
- Remove the chicken from the buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing firmly so the coating sticks.
- Preheat the air fryer to 380°F (195°C). Spray the basket with oil and arrange the chicken in a single layer. Spray the chicken lightly with oil. Air fry for 12 minutes, flip, spray again, then cook another 12–13 minutes until golden and cooked through (internal temp 165°F / 74°C).
- Let the chicken rest for about 5 minutes before serving — this helps lock in the juices.
Notes
Taste & Texture
Ultra-crispy seasoned crust Juicy, tender chicken inside Savory, peppery KFC-style flavor Comfort food without the greaseStorage, Freezing & Reheating
Fridge:Store cooked chicken in an airtight container for up to 3 days. Freezer:
Freeze breaded, uncooked chicken for up to 2 months. Reheat:
Air fry at 350°F (175°C) for 6–8 minutes until hot and crispy again.
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