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Air fryer fried chicken is a healthier, hassle-free twist on the classic deep-fried favorite, delivering crispy skin and juicy meat with minimal oil. Instead of submerging the chicken in hot oil, the air fryer circulates hot air rapidly around the pieces, creating a golden, crunchy crust while locking in moisture inside. The chicken is typically seasoned or marinated, dredged in a flour or breadcrumb coating, and lightly sprayed with oil before cooking to achieve that signature crunch. This method significantly reduces fat and mess while still offering the flavor and texture of traditional fried chicken, making it a convenient option for quick weeknight meals or guilt-free comfort food cravings.
Key Ingredients for Air Fryer Fried Chicken
- Chicken Pieces – Bone-in thighs, drumsticks, or breasts for juicy meat and crisp skin.
- Salt Brine – Water and salt to tenderize and season the chicken from within.
- All-Purpose Flour – Forms the base of the crispy crust.
- Baking Powder – Helps create an airy, crunchy texture.
- Oil Spray – A light mist of neutral oil to promote even browning in the air fryer.
Step-by-Step Cooking Instructions
- Brine the Chicken
- Submerge chicken pieces in a salt brine (water + salt) and refrigerate for 2–4 hours.
- Rinse lightly and pat dry before coating.
- Make the Dry Batter
- In a bowl, combine all-purpose flour and baking powder.
- Mix well to evenly distribute the leavening.
- Coat the Chicken
- Dredge each piece thoroughly in the dry batter.
- Shake off excess and place on a wire rack.
- Let rest for 30 minutes to allow the flour to hydrate and adhere.
- Air Fry
- Preheat air fryer to 350–400°F (175–200°C).
- Lightly spray both sides of the chicken with oil.
- Arrange in a single layer and cook for 20–25 minutes, flipping halfway through, until golden brown and fully cooked (internal temp 165°F).
- Serve
- Let rest for 5 minutes to keep the crust crisp, then serve hot.
Crispy Air Fryer Fried Chicken
Ingredients
Brine Ingredients
- 50 g salt
- 10 g sugar
- 500 ml hot water
- 500 ml cold water
- 1 tbsp black peppercorns
- 2 bay leaves
- 3 cloves crushed garlic
- 6 chicken thighs
Dry batter
- 1 cup AP flour
- 1 tbsp baking powder
Sauce
- ½ cup greek yogurt
- 1 clove minced garlic
- 1 tbsp lemon juice
- 1 tsp salt
- 3 tbsp water
Instructions
- Into a large bowl, add salt and sugar and then pour in hot water to dissolve.50 g salt, 10 g sugar, 500 ml hot water
- Add black peppercorns, bay leaves, crushed garlic, and cold water to finish making our brine.500 ml cold water, 1 tbsp black peppercorns, 2 bay leaves, 3 cloves crushed garlic
- Add chicken thighs into the brine and let it sit for 2-8 hours.6 chicken thighs
- Into a separate bowl mix together flour and baking powder, mix well and this is the dry batter for when we are ready to cook.1 cup AP flour, 1 tbsp baking powder
- Coat our brined chicken completely and evenly in the flour mixture.
- Place our coated chicken onto a wire rack for 30 minutes to allow the flour to absorb the moisture. This will allow the skin to get nice and golden and prevent any white spots.
- Place our chicken into an air fryer, spray with oil, and air fry at 350F-375F for 20-25 minutes or until golden brown and crispy.
- Mix together all sauce ingredients and serve with our crispy chicken.½ cup greek yogurt, 1 clove minced garlic, 1 tbsp lemon juice, 1 tsp salt, 3 tbsp water
