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Crispy Southern Air Fryer Fried Chicken with golden brown crust

Southern Air Fryer Fried Chicken

This recipe delivers all the soul-satisfying, crackly-crisp texture of classic Southern fried chicken using an air fryer. It's a healthier, less messy, and faster method that results in juicy, pepper-flecked meat with a shatteringly crispy crust. Perfect for a weeknight dinner that doesn't compromise on flavor.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings: 4
Course: Main Course
Cuisine: American, Southern
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lbs bone-in, skin-on chicken pieces thighs and drumsticks
  • 1 1/2 cups buttermilk
  • 2 tablespoons hot sauce
  • 1 1/2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1/2 to 1 teaspoon cayenne pepper adjust to taste
  • 2 1/2 teaspoons kosher salt, divided plus more for seasoning
  • 1 1/2 teaspoons black pepper, divided
  • 2-3 tablespoons neutral oil like canola or avocado

Equipment

  • Air fryer
  • Large Mixing Bowls (2)
  • Whisk
  • Shallow dish
  • Paper towels
  • Wire rack
  • Kitchen tongs
  • Cooking Oil Sprayer or Pastry Brush
  • Meat thermometer

Method
 

  1. Pat the chicken pieces completely dry with paper towels.
  2. In a large bowl, whisk together the buttermilk, hot sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Submerge the chicken in the mixture, cover, and refrigerate for at least 30 minutes (or up to 4 hours).
  3. In a separate large bowl or shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, thyme, cayenne, the remaining 1 1/2 teaspoons of salt, and the remaining 1 teaspoon of black pepper.
  4. Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge it thoroughly in the flour mixture, pressing firmly to adhere.
  5. Dip the floured chicken back into the buttermilk for just a second, then give it a final, firm dredge in the flour mixture. Place the coated piece on a wire rack. Repeat with all chicken pieces.
  6. Preheat your air fryer to 380°F (193°C) for about 3 minutes.
  7. Lightly spray or brush the air fryer basket with oil. Arrange the chicken in a single layer, leaving space between pieces. Lightly spray the tops of the chicken with oil.
  8. Cook for 12 minutes, then carefully flip each piece using tongs. Spray lightly again with oil.
  9. Continue cooking for another 10-14 minutes, or until the crust is deep golden brown and the internal temperature reaches 175°F (79°C) for dark meat.
  10. Transfer the chicken to a clean wire rack and let it rest for 5 minutes before serving.

Notes

For maximum crispiness, do not skip preheating the air fryer and avoid overcrowding the basket—cook in batches if necessary. Press the flour mixture firmly onto the chicken during the dredge to create a craggy, substantial crust. A meat thermometer is recommended for perfect doneness. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the air fryer to restore crispness. For a buttermilk substitute, mix 1 1/2 cups milk with 1 1/2 tablespoons lemon juice or vinegar and let sit for 5 minutes.