If you’ve ever craved that unmistakable crunch and flavor of KFC style fried chicken but wanted a healthier, homemade twist this air fryer version is your new go-to. This crispy, juicy, and flavour packed Air Fryer ‘KFC’ Fried Chicken recipe hits all the right notes and is even better than takeout. Using simple pantry spices and a clever dredging technique, you get that crunchy coating without deep frying, making it a guilt-free indulgence.
The secret starts with the buttermilk marinade it tenderizes the chicken while infusing it with subtle tang and spice. I always use a mix of drumsticks and thighs for the best flavor and juiciness, ensuring every bite is moist and packed with flavor. To boost the marinade, I whisk in a free-range egg and a tablespoon of chipotle hot sauce. This gives the chicken an extra layer of flavor that seeps deep into the meat overnight.
What truly elevates this recipe is the signature herb-spice flour mix. A combination of dried herbs like oregano, thyme, sage, basil, and parsley blends beautifully with paprika, garlic powder, ground ginger, mustard powder, and a generous hit of celery salt and white pepper. This mix sticks wonderfully to the marinated chicken, especially after double or even triple dredging. Don’t worry if some parts of the coating clump together those bits crisp up to golden perfection in the air fryer.
Once dredged, I like to dab a little oil on each piece. You can use sunflower or canola oil for this step. Brushing it lightly helps get that golden crunch, especially important in air frying where you aren’t immersing the chicken in oil.
When it’s time to cook, preheating the air fryer is key. I use the Instant Vortex and set it to 180°C (or 350°F). Spraying the basket with neutral oil prevents sticking and ensures an even, crispy finish. Place your coated chicken pieces inside and cook them for 24 minutes, flipping at the 12 minute mark. That halfway turn guarantees both sides crisp up evenly.
By the time the timer beeps, you’ll have golden, crunchy chicken that’s crisp on the outside and succulent on the inside. Serve it hot with classic coleslaw, fries, or even tucked into a soft bun with pickles and mayo.
Tips and Tricks:
- Don’t skip the marinade time. Letting the chicken soak overnight results in the best flavor and texture.
- Room temperature chicken cooks more evenly. Take it out an hour before frying.
- For extra crunch, dredge the chicken more than once. Three times is ideal.
- Want darker, crispier skin? Add 2 to 3 extra minutes to your cooking time.
- No Instant Vortex? Use any air fryer with a similar temperature setting, just adjust the timing as needed.
KFC Chicken in the Air Fryer
4
servings20
minutes24
minutes44
minutesA healthier take on crispy KFC style chicken made right in the air fryer. Juicy inside, crunchy outside this recipe will be your new favorite fried chicken.
Ingredients
8 pieces bone-in, skin-on chicken (thighs and drumsticks)
250 ml buttermilk
1 free-range egg
bsp chipotle hot sauce (Cholula or your favorite)
2 cups all-purpose flour
2 tsp salt
1 tbsp paprika
tbsp celery salt
1 tbsp garlic powder
1 tbsp white pepper (or mix white & black)
2 tsp ground ginger
2 tsp Hot English mustard powder
Sunflower or canola oil (for brushing)
Olive oil spray or cooking spray (for basket)
Directions
- Marinate (overnight): Combine buttermilk, egg, and hot sauce. Add chicken and seal in a bag or container. Chill overnight.
- Room temp prep: Take chicken out 1 hour before cooking.
- Mix coating: In a bowl, combine all flour coating ingredients.
- Dredge: Coat chicken in flour mixture. Repeat 2–3 times for an extra crispy crust. Set aside on a lined tray.
- Oil it up: Lightly dab or brush oil on coated chicken.
- Preheat air fryer: Set to 180°C (350°F). Spray basket with oil.
- Cook: Place chicken in the basket. Air fry for 24 minutes, flipping at 12 minutes
- Serve: Once golden and crispy, remove and serve hot with sides.
