Air Fryer Fried Chicken is wonderful crispy on the outside and juicy on the inside, with no deep-frying needed! Just crunchy, golden brown goodness loaded with flavor from the spices and buttermilk-ranch marinade!
Air Fryer Chicken is the ultimate ease food: who can resist the crunchy skin and tender, flavorful meat of fried chicken? Not me, and neither can my family and guests whenever I serve it! However, I used to avoid making it often since of all the fat and unhealthy calories.
Air Fryer Fried Chicken
1/2 whole chicken (cut into separate pieces: breast, thigh, wing, and leg)
1/2 cup hot sauce
1/2 cup buttermilk
1/2 cup Ranch dressing
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon Ranch seasoning
1/2 teaspoon ground cayenne pepper
Oil for spraying the air fryer
First mix marinade ingredients and put chicken pieces in it. Cover and put in the refrigerator for at least two (2) hours or better up to twenty-four (24) hours.
In a big shallow ball, whisk together all the seasoning ingredients. Set aside.
Prep the Chicken:
1–Put a parchment liner in the Air Fryer basket.
2–Eliminate a piece of chicken from the marinade and toss it into the seasoning combination, coating all sides of the chicken, shake off.
3–Arrange the chicken pieces in the basket in a single layer, for FINEST results do NOT overlap and do not put too close to each other.
1–Then close the Air Fryer basket and set the temperature to 390 degrees Fahrenheit and timer to twenty-five (25) minutes.
2–After thirteen (13) minutes, open the air fryer and spray with oil spray any « seasoning spots » left too dry on the chicken. Flip the chicken and spray the other side with oil spray as well.
3–Close the Air Fryer and cook for twelve (12) more minutes. Please keep in mind, that cooking time may vary depending on the Air Fryer brand, that’s why it is important to check the internal temperature of the chicken.
Once the timer is up, open it and check the chicken temperature with a kitchen thermometer. The internal temperature should be 165 degrees at the thickest part of the chicken.
Some breading will fall off, which is usual, however, much less breading falls off when using the parchment liners.