KFC Air Fryer Chicken
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.
Servings 4
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.
Video
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.