Air fryer fried chicken offers a lighter, low-mess take on the classic deep-fried favorite. Instead of submerging pieces in hot oil, an air fryer circulates hot air around the chicken to produce a golden, crunchy crust while locking in juicy meat. Typically the chicken is seasoned or brined, coated in a flour or breadcrumb mixture, and lightly sprayed with oil before cooking to encourage even browning. This method cuts fat and cleanup without sacrificing the satisfying texture and flavor of traditional fried chicken, making it ideal for weeknight dinners or guilt-free comfort food.
Key Ingredients for Air Fryer Fried Chicken
- Chicken Pieces – Bone-in thighs, drumsticks, or breasts give the best balance of juicy meat and crisp skin.
- Salt Brine – A simple brine of water, salt, and aromatics tenderizes and seasons the chicken throughout.
- All-Purpose Flour – Forms the base of the crispy crust.
- Baking Powder – Adds lightness to the crust for a crisp, airy texture.
- Oil Spray – A light mist of neutral oil helps the coating brown evenly in the air fryer.
Step-by-Step Cooking Instructions
- Brine the Chicken
- Combine salt and sugar in hot water to dissolve, then add cold water and aromatics (peppercorns, bay leaves, crushed garlic).
- Submerge the chicken in the brine and refrigerate for 2–8 hours. Rinse lightly and pat dry before coating.
- Make the Dry Batter
- In a bowl, mix all-purpose flour with baking powder until well combined.
- This dry mix will form the crisp outer layer when fried in the air fryer.
- Coat the Chicken
- Dredge each brined piece thoroughly in the flour mixture, shaking off any excess.
- Place the coated pieces on a wire rack and rest for 30 minutes so the flour hydrates and adheres—this helps the skin brown evenly and prevents pale spots.
- Air Fry
- Preheat the air fryer to 350–375°F (175–190°C).
- Lightly spray both sides of the chicken with oil, arrange pieces in a single layer with space between them, and cook for 20–25 minutes, flipping halfway through.
- Cook until the crust is deep golden and the internal temperature reaches 165°F (74°C).
- Serve
- Let the chicken rest for about 5 minutes to keep the crust crisp, then serve hot with your favorite sides or a simple dipping sauce.
Crispy Air Fryer Fried Chicken
Prep: 10 minutes
Cook: 25 minutes
Brine Time: 2 hours
Total: 2 hours 35 minutes
This version is brined for extra juiciness, coated in a simple flour batter, and air-fried until perfectly crispy and golden.
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
-
In a large bowl dissolve salt and sugar in hot water.50 g salt, 10 g sugar, 500 ml hot water
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Add peppercorns, bay leaves, crushed garlic and cold water to finish the brine.500 ml cold water, 1 tbsp black peppercorns, 2 bay leaves, 3 cloves crushed garlic
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Place chicken thighs in the brine and refrigerate for 2–8 hours.6 chicken thighs
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In a separate bowl combine flour and baking powder to make the dry batter.1 cup AP flour, 1 tbsp baking powder
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Thoroughly coat each brined piece in the flour mixture.
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Place the coated chicken on a wire rack for 30 minutes so the coating adheres and the skin can brown evenly.
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Arrange chicken in the air fryer, spray with oil, and cook at 350–375°F for 20–25 minutes, flipping once, until golden and cooked through.
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Whisk the sauce ingredients together and serve alongside the crispy chicken.½ cup greek yogurt, 1 clove minced garlic, 1 tbsp lemon juice, 1 tsp salt, 3 tbsp water
Additional Info
Course: Appetizer, dinner, Main Course
Cuisine: American