KFC Chicken in the Air Fryer

• Prep Time: 20 minutes (+ 1-4 hours for brining)

• Cook Time: 22-28 minutes

• Total Time: 42-48 minutes (plus brining)

• Cooking Intensity: Easy

• Servings: 4

• Course: Main Course

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Ingredients

For the Brine:

• 4 cups buttermilk

• 2 tablespoons hot sauce (like Frank’s RedHot)

• 1 tablespoon salt

For the Seasoned Coating:

• 1 ½ cups all-purpose flour

• 2 tablespoons cornstarch

• 2 teaspoons salt

• 1 teaspoon black pepper

• 1 teaspoon paprika (smoked paprika adds a great depth)

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon dried thyme

• ½ teaspoon dried basil

• ½ teaspoon dried oregano

• ½ teaspoon celery salt (this is a key ingredient!)

• ¼ teaspoon ground ginger

• ¼ teaspoon white pepper

• ¼ teaspoon mustard powder

• 1 tablespoon MSG (Accent flavor enhancer – optional, but highly recommended for that authentic taste)

For the Chicken:

• 3 lbs chicken drumsticks and thighs, skin-on (about 6-8 pieces)

• Cooking spray (avocado or canola oil)

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Equipment

• Air Fryer

• 2 large mixing bowls

• Whisk

• Tongs

• Instant-read thermometer

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Instructions

Step 1: Brine the Chicken (The Juiciness Secret)

In a large bowl, whisk together the buttermilk, hot sauce, and 1 tablespoon of salt. Add the chicken pieces, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 1 hour, or ideally for 4 hours (or even overnight). This step is non-negotiable for incredibly moist and flavorful chicken.

Step 2: Prepare the Seasoned Coating

In a separate large bowl, whisk together all the “Seasoned Coating” ingredients: flour, cornstarch, and all the herbs and spices. Whisk thoroughly to ensure the spices are evenly distributed throughout the flour. This is your secret blend!

Step 3: Dredge the Chicken (The Double-Dip for Extra Crunch)

1. Remove the chicken from the brine, allowing any excess buttermilk to drip off.

2. One piece at a time, place the chicken into the seasoned flour mixture. Press and coat the chicken thoroughly.

3. Now, for the double-dip: Dip the flour-coated chicken back into the buttermilk brine for just a second, then return it to the flour mixture for a second coating. Press firmly again to create a thick, craggy, shaggy crust. This double-dredging is what creates the signature, ultra-crispy texture.

4. Place the coated chicken pieces on a wire rack while you finish the rest.

Step 4: Preheat and Prep the Air Fryer

Preheat your air fryer to 380°F (193°C) for 3-5 minutes. This ensures a hot start for maximum crispiness. Lightly spray the air fryer basket with cooking spray to prevent sticking.

Step 5: Air Fry to Perfection

1. Arrange the chicken pieces in a single layer in the air fryer basket, ensuring they are not touching. You will likely need to cook in two batches.

2. Lightly spray the top of the chicken with cooking spray. This helps the crust brown and crisp up.

3. Air fry at 380°F (193°C) for 12 minutes.

4. After 12 minutes, carefully flip the chicken pieces using tongs. Spray the other side with a bit more cooking spray.

5. Continue to air fry for another 10-16 minutes, or until the crust is deep golden brown and crispy, and the internal temperature of the chicken reaches 175°F (79°C) for thighs/drumsticks.

Step 6: Rest and Serve

Remove the chicken from the air fryer and let it rest on a wire rack for 5 minutes before serving. This allows the juices to redistribute throughout the meat, ensuring every bite is succulent.

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Chef’s Tips & Notes

• Don’t Skip the Brine: The buttermilk brine tenderizes the chicken and infuses it with flavor and moisture.

• The Shaggy Crust is Key: When dredging, don’t be gentle! Press the flour into the chicken to create clumps and a shaggy texture. This equals more crunch.

• Avoid Overcrowding: Cooking in batches is essential for proper air circulation and even cooking. If the basket is too full, the chicken will steam instead of fry.

• Check for Doneness: Always use a meat thermometer. Chicken is safe to eat at 165°F (74°C), but dark meat is more tender and juicy at 175°F (79°C).

• Reheating: To maintain crispiness, reheat leftovers in the air fryer at 370°F (188°C) for 3-5 minutes.

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Nutrition Information

Please note: The following nutrition information is an estimate provided by an online nutrition calculator. Actual values may vary based on specific ingredients used, portion sizes, and whether the skin is consumed.

Why It’s Healthier: Traditional deep-fried KFC can contain significantly more fat and calories. By air frying, you achieve a similar crispy texture using only a minimal amount of oil, drastically reducing the overall fat content without sacrificing the satisfying crunch and flavor you love.