Air Fryer Buttermilk Fried Chicken Recipe

Chicken thighs: Bone-in and skin-on for maximum flavor and juiciness.

Buttermilk: Adds tanginess and tenderizes the chicken.

All-purpose flour: Forms the crispy coating.

Paprika: Adds a smoky, sweet flavor.

Garlic powder: Infuses the coating with a savory taste.

Onion powder: Enhances the overall flavor profile.

Salt: Essential for seasoning.

Black pepper: Adds a mild heat and depth of flavor.

Cayenne pepper: Optional, for those who like a bit of extra spice.

To achieve an extra crispy coating on your chicken, after dredging it in the flour mixture, let it rest on a wire rack for about 10 minutes before placing it in the air fryer. This allows the flour to adhere better to the buttermilk-marinated chicken, resulting in a more even and crunchy texture.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken breasts: Boneless, skinless chicken breasts are leaner and cook faster, making them a suitable alternative for a lighter version of the dish.

• buttermilk - Substitute with plain yogurt: Plain yogurt can mimic the tanginess and tenderizing properties of buttermilk, making it a great substitute.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a slightly nutty flavor and more fiber, making it a healthier option.

• paprika - Substitute with smoked paprika: Smoked paprika provides a similar flavor profile with an added smoky depth.

• garlic powder - Substitute with fresh minced garlic: Fresh minced garlic offers a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onions: Finely chopped onions provide a fresh and slightly sweet onion flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor along with the saltiness, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste without altering the color of the dish.

• cayenne pepper - Substitute with red pepper flakes: Red pepper flakes offer a similar level of heat and can be adjusted to taste.

• Allow the chicken to cool completely before storing. This prevents condensation, which can make the fried chicken soggy.
• Store the chicken in an airtight container or wrap it tightly in aluminum foil. This helps maintain its crispiness and prevents it from absorbing other odors in the fridge.
• Place the wrapped or containerized chicken in the refrigerator. It can be stored for up to 3-4 days.
• For longer storage, freeze the chicken. Wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container. This prevents freezer burn and keeps the chicken fresh.
• Label the container with the date to keep track of how long it has been stored.
• When ready to reheat, thaw the chicken in the refrigerator overnight if frozen.
• Reheat the chicken in the air fryer at 375°F (190°C) for 5-10 minutes, or until it reaches an internal temperature of 165°F (74°C). This helps retain its crispy texture.
• Alternatively, you can reheat the chicken in an oven preheated to 375°F (190°C) for about 15-20 minutes. Place the chicken on a baking sheet lined with parchment paper to prevent sticking.
• Avoid reheating in the microwave as it can make the fried chicken soggy.

• Preheat your air fryer to 350°F (175°C). Place the leftover buttermilk fried chicken in the basket, making sure not to overcrowd. Heat for 5-7 minutes, flipping halfway through, until the chicken is crispy and heated through.

• For a quick oven method, preheat your oven to 375°F (190°C). Place the chicken on a baking sheet lined with parchment paper. Cover loosely with aluminum foil to prevent drying out. Bake for 15-20 minutes, removing the foil for the last 5 minutes to crisp up the skin.

• If you prefer using a microwave, place the chicken on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter. Place the chicken in the skillet and cover with a lid. Heat for 5-7 minutes, flipping occasionally, until the chicken is heated through and the skin is crispy.

• If you have a toaster oven, preheat it to 375°F (190°C). Place the chicken on the toaster oven tray and heat for 10-15 minutes, flipping halfway through, until the chicken is hot and the skin is crispy.

• Large bowl: Used to combine the buttermilk, salt, and pepper for marinating the chicken thighs.

• Mixing bowl: Used to mix the flour, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.

• Air fryer: Essential for cooking the chicken to a crispy perfection without deep frying.

• Tongs: Handy for flipping the chicken halfway through the cooking process in the air fryer.

• Meat thermometer: Ensures the chicken reaches the safe internal temperature of 165°F (74°C).

• Measuring cups: Used to measure out the buttermilk and flour accurately.

• Measuring spoons: Used to measure out the spices precisely.

• Plate or tray: Useful for placing the dredged chicken before transferring it to the air fryer.

• Paper towels: Used to pat the chicken dry before marinating, if necessary.

Marinate overnight: Prepare the chicken the night before and let it marinate in the buttermilk mixture to save time on the day of cooking.

Pre-mix coating: Combine the flour and spices ahead of time and store in an airtight container.

Use parchment paper: Line the air fryer basket with parchment paper for easier cleanup.

Batch cooking: Cook multiple batches of chicken and store leftovers for quick meals throughout the week.