Air Fryer Recipe
Buttermilk Fried Chicken
This buttermilk fried chicken recipe is perfect for the air fryer, offering a healthier alternative to traditional frying without sacrificing taste.
Ingredients
- 1 kg of chicken pieces (thighs and drumsticks)
- 500ml buttermilk
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of paprika
- 1/2 teaspoon of garlic powder
- 150g all-purpose flour
- 50g cornstarch
- Olive oil spray
Method
- In a large bowl, mix the buttermilk, salt, pepper, paprika, and garlic powder. Submerge the chicken pieces in the buttermilk mixture, cover, and refrigerate for at least 4 hours, preferably overnight.
- In another bowl, combine the flour and cornstarch.
- Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge the chicken in the flour mixture, shaking off excess flour.
- Preheat the air fryer to 200°C (390°F).
- Arrange the chicken in the air fryer basket in a single layer, spray with olive oil, and cook for 20-25 minutes, flipping halfway through, until the internal temperature reaches 74°C (165°F).
- Let the chicken rest for 5 minutes before serving.
Why this works in an air fryer
Buttermilk’s acidity gently tenderises the chicken while its proteins help the flour-cornflour coating adhere. Cornflour limits gluten formation, giving a lighter crust, and the air fryer’s fast convection dries and browns the sprayed coating; resting lets juices redistribute so the crust stays attached when bitten.
Equipment notes
Assumes a 5–6 litre basket holding about 1 kg in one loose layer; in a single-drawer model cook in batches if pieces touch, while dual-zone drawers need smaller pieces grouped by size and may need 2–4 minutes longer because each drawer has less heat mass and airflow.
Common pitfalls
- White, dusty patches after 10 minutes mean the flour has not been hydrated with oil; spray those areas lightly and continue cooking rather than adding wet marinade back on.
- Crust sliding off when flipped means excess buttermilk was left on or the coating was not allowed to set; drip well, press the flour on, and flip with tongs only once halfway through.
- Deep browning outside but 65–70°C at the bone means the pieces are too large for 200°C convection; drop to 180°C and cook until the thickest part reaches 74°C.
- Soggy underside or pale stripes indicate the basket is overcrowded or lined with solid parchment; leave gaps between pieces and use a perforated liner only if needed.
Variations & substitutions
- Use boneless thighs instead of bone-in pieces; start checking from 15 minutes as they cook faster and can dry once past 74°C.
- Swap paprika for smoked paprika or add cayenne; the crust darkens slightly faster, so check colour at the halfway turn.
- Use plain yoghurt thinned with a little milk instead of buttermilk; it clings more thickly, so let it drip well before dredging to avoid a gummy coating.
- Replace up to half the flour with fine breadcrumbs for a rougher crust; spray more thoroughly because breadcrumbs need surface oil to brown evenly.
Storage & reheating
Keep cooked chicken chilled for up to 3 days, then reheat in the air fryer at 180°C for 6–10 minutes until piping hot and the coating has crisped again.
Nutrition
Calories: 250
