Air Fryer Fried Chicken Recipe

Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 20

Marinade Time: 30

Total Time: 1

Servings: pieces

Calories: 464kcal

Air Fryer Fried Chicken with a crunchy Cornflake crust is a healthy and easy way to make juicy and succulent fried chicken!

Combine the buttermilk, ½ teaspoon smoked paprika, ½ teaspoon garlic powder, ½ teaspoon poultry seasoning, ½ teaspoon cayenne pepper, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl or Ziplock bag.
2 cups buttermilk, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning, 1 teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon freshly ground black pepper
Add the chicken and place in the refrigerator for at least 30 minutes or up to 24 hours.
8 bone-in, skin-on chicken thighs
Whisk the flour and remaining salt and pepper together in a shallow dish.
1 cup all-purpose flour
Add the cornflakes and remaining spices in a food processor and pulse a few times, till cornflakes are smaller, but not ground too much.
4 cups Corn Flakes cereal
Pour the buttermilk off the chicken into a bowl. Dip the chicken in the flour, then dredge in the milk and finally in the cornflakes.
Place chicken pieces in the air fryer and spray with cooking spray. Set the air fryer to 375°. Fry for 10 minutes, flip the chicken and spray with cooking spray. Continue frying for an additional 10 to minutes. Use a meat thermometer to check for doneness. 165° the chicken is done. If it isn’t cooked completely,continue frying for another 5 minutes and check again.
Let the chicken rest for 5 minutes before serving.

Buttermilk: To make your own buttermilk, measure 2 cups of milk, remove 2 tablespoons of it, and mix in 2 tablespoons of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
I like chicken thighs or drumsticks, but you can use any cut of chicken!
Add a little bit of hot sauce into the buttermilk mixture for spicy fried chicken.
If you don’t have smoked paprika, you can make your own by mixing 1 teaspoons regular paprika and ½ teaspoon cumin.
For less spicy chicken, reduce or omit the cayenne pepper.
Instead of poultry seasoning, use your favorite seasoning blend, such as Italian or Creole.
Instead of Corn Flakes, feel free to go the more traditional route and use Panko breadcrumbs.
To eliminate mess, you can line your air fryer with a parchment liner.
Thoroughly spray the chicken with oil before air frying for the crispiest coating.
Don't overcrowd the air fryer; cook in batches if needed.
Make sure to cook the chicken to 165°F internally.
If using boneless chicken pieces, reduce the cooking time. Start checking on the chicken 5 minutes before the suggested cooking time is up.
Keep chicken warm in a 200°F oven on a wire rack set in a rimmed baking sheet while you cook the next batch.

Storage: Store air fryer fried chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.