Air Fryer Buttermilk Fried Chicken

Air Fried Buttermilk Chicken is filled with sweet marination that explodes with juicy flavors as you bite through the outer crunchy layer of tasty battered skin. The key to this recipe that gives best results is the length of time the chicken spends in the buttermilk marinade. I prefer to let the chicken set overnight but if you are pressed for time and same day preparation, a minimum of 4 hours marination still makes for some really juicy chunks of chicken. The Air Fryer does a great gob of convecting the cooking spray to sizzle the batter and skin to near perfection. It took me a few tries to get to this recipe and I am happy to share with you some solid tips to make a great Air Fried Chicken for you next food adventure. The flavor profiles I created for this recipe are very close to my traditional down-home recipe but have been tweaked slightly to give you the best possible results using the Air Fryer. We love our fried chicken around here and I am sure you will love this recipe once you try it.

Air fried buttermilk chicken takes a down home traditional style recipe and uses a less grease centric cooking method. Watch the video and follow the simple instructions below to have the latest eatfoodlicious meal suggestion ready to serve. Don’t forget to hit the subscribe button to stay up to date on my latest publications. Please like and share this or any of my recipes you may have enjoyed or find interesting. Feel free to leave a comment and let me know if you enjoyed this recipe or if you have any suggestions you would like for me to make a video on. Thanks for stopping by and return again soon!

Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

In a large bowl: add buttermilk, salt, then whisk.

Add chicken then mix well.

Cover and refrigerate for at least 4 hours or overnight.

In a large container with a lid: combine all the ingredients and mix.

Place one chicken leg or thigh in the container. Cover and shake until the chicken is coated with flour mixture.

Place the coated chicken on a plate or tray. Repeat and coat the rest of your chicken.

Preheat the air fryer to 360°F.  Generously coat all sides of the chicken with PAM’s original cooking spray (do not use olive oil because the flour mixture will stick to the bottom of the air fryer basket). Coat the air fryer basket with cooking spray before placing the chicken in.

Thighs: cook for 24-26 minutes ((flip after 15 minutes and make sure to coat both sides of the chicken with cooking spray ~ this will make it crispy) or until golden brown and crispy.

Drumsticks: cook for 20-22 minutes (flip after 15 minutes and make sure to coat both sides of the chicken with cooking spray ~ this will make it crispy) or until golden brown and crispy.

Serve and enjoy!

Recent Posts

Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

More Air Fryer Recipes

Share on social media

Air Fryer Buttermilk Fried Chicken

Delicious down-home style air fried rich juicy chicken with a wonderfully crunchy skin the entire family will enjoy.
No ratings yet
Prep Time 5 mins
Cook Time 25 mins
Marinate 4 hrs
Total Time 4 hrs 30 mins
Course Chicken, Main Course
Cuisine American
Servings 8
Calories

Equipment

  • Air Fryer

Ingredients
  

Marinate

  • 8 chicken thighs or drumsticks
  • 2 cups buttermilk
  • 1 tsp salt

Flour Mixture

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 ½ tsp salt
  • 1 ¼ tsp baking powder
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika

PAM Cooking Spray (Original)

    Instructions
     

    Marinate

    • In a large bowl: add buttermilk, salt, then whisk. Add chicken then mix well. Cover and refrigerate for at least 4 hours or overnight.

    Flour Mixture

    • In a large container with a lid: combine all the ingredients and mix. Place one chicken leg or thigh in the container. Cover and shake until the chicken is coated with flour mixture. Place the coated chicken on a plate or tray. Repeat and coat the rest of your chicken.

    Air Fried

    • Preheat the air fryer to 360°F.
    • Generously coat all sides of the chicken with PAM's original cooking spray (do not use olive oil because the flour mixture will stick to the bottom of the air fryer basket). Coat the air fryer basket with cooking spray before placing the chicken in.
    • Drumsticks: cook for 20-22 minutes (flip after 15 minutes and make sure to coat both sides of the chicken with cooking spray ~ this will make it crispy) or until golden brown and crispy.
      Thighs: cook for 24-26 minutes ((flip after 15 minutes and make sure to coat both sides of the chicken with cooking spray ~ this will make it crispy) or until golden brown and crispy.
      (Depending on the size of your air fryer: repeat the last two steps as necessary)

    Serve and enjoy!

      Video

      Keyword air fryer buttermilk fried chicken, air fryer fried chicken, air fryer healthy fried chicken, best air fryer buttermilk fried chicken, buttermilk fried chicken tenders, easy air fryer buttermilk fried chicken recipe, southern buttermilk fried chicken
      Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

      More Chicken Recipes

      More Dinner Recipes

      Soy Sauce Chicken Wings

      Soy Sauce Chicken wings are tender delicious fall off the bone succulent morsels that have never been easier to cook. Most everyone loves good wings that we can all agree on. The number of ways to prepare wings seem about as numerous as the stars in the sky. This recipe strikes balance in cost and simplicity that makes this a front runner in the list of ways to do up some wings. In my house we almost always have some wings in the freezer and I know how time consuming it can be to get a god plate of wings to the table. This recipe serves straight from the pan, serve with a spoonful of the sauce over some fluffy white rice (I like Jasmine) and a small side salad. This recipe is teenager friendly if you want to get those young adults in the kitchen and teach them how to make something that the entire family will enjoy.

      Watch the short video and follow the simple instructions to have these Savory Soy Sauce Chicken Wings ready to serve. These are so tasty that the pile of bones will stack up in no time. Like and share this or any of my recipes you find interesting form the growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications.

      Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

      Place soy sauce, dark soy sauce, water, ginger, star anise, shaoxing cooking wine, brown sugar in a pot/pan and mix. Heat the pan to high and bring it to a boil.

      Add chicken wings and turn down the heat to medium.

      Cook for 30 minutes uncovered. Flip and rotate the chicken every 5 minutes.

      Remove chicken and set aside. Bring the sauce to a boil and cook for 5-8 minutes.

      Turn off the heat and return chicken. Toss and coat chicken with the sauce.

      Recent Posts

      More Chicken Recipes

      Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

      Share on social media

      Soy Sauce Chicken Wings

      Delicious, tasty and tender chicken wings will be your family's new favorite dish.
      No ratings yet
      Cook Time 35 mins
      Total Time 35 mins
      Course Appetizer, Main Course, Snack
      Cuisine Asian, Chinese, vietnamese
      Servings 6
      Calories

      Ingredients
        

      • 3 lbs chicken wings
      • 1 ½ cups water
      • 1 cup soy sauce
      • ¼ cup brown sugar
      • 2 tbsp shaoxing cooking wine or dry sherry
      • 2 tbsp dark soy sauce
      • 2 oz sliced ginger
      • 5 star anise

      Instructions
       

      • Place soy sauce, dark soy sauce, water, ginger, star anise, shaoxing cooking wine, brown sugar in a pot/pan and mix. Heat the pan to high and bring it to a boil.
      • Add chicken wings and turn down the heat to medium. Cook for 30 minutes uncovered. Flip and rotate the chicken every 5 minutes. Remove chicken and set aside.
      • Bring the sauce to a boil and cook for 5-8 minutes. Discard ginger & star anise. Turn off the heat and return chicken. Toss and coat chicken with the sauce.

      Garnish with green onions. Serve and enjoy!

        Video

        Keyword asian chicken wings, best soy sauce chicken wing recipe, chinese chicken wings, easy soy sauce chicken wings recipe, soy sauce chicken wings
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        More Asian Recipes

        More Snack & Appetizer Recipes

        Chicken Ramen Stir Fry

        Chicken Ramen Stir Fry is a savory filling dish that takes simple ingredients and combines them for a tasty meal that can be ready in a matter of minutes. My family and I have been eating some form of Ramen style noodles for years. We all have had those days when we just didn’t feel like cooking much or maybe could not afford a four course meal. Ramen noodles are an excellent choice to have on hand that partner with a wide variety of meats and vegetables. This recipe demonstrates how I use a sauce pan to stir fry my noodles with some fresh vegetables and tender chicken. I absolutely love to have fresh slightly crunchy vegetables with my noodles and my family appreciates the addition of some tasty protein like chicken. This is a personal recipe I have been using for years. My teenagers cook it about as good as I do and it is a great “go find something in the kitchen” and eat adventure for the beginners in our lives. A meal like this is affordable and has excellent taste appeal that is worth every bite.

        Watch the video and follow the instructions below to be on your way to this affordable Ramen Stir Fry noodle delicious meal experience. Like and share this or any of my recipes you find interesting form the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all of the latest eatfoodlicious publications. Affordable, tasty and very filling is what this Ramen Sir Fry noodles recipe provides. Add a few lovely garnishes to enhance your presentation and this meal will be a recurring selection at your dinner table if you haven’t tried it already. Leave a comment and let us know what you like to add to your Ramen Stir Fry Noodles or if you liked this recipe. Thanks for visiting and see you again soon!

        Please follow FacebookInstagram,  Twitter Pinterest, or subscribe to my YouTube channel.

        In a small bowl: combine all the sauce ingredients and mix. Set aside until ready to use. 

        Heat the pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add onion, garlic and cook for 1-2 minutes or until fragrant.

        Add meat and cook for 3-4 minutes or until no longer pink.

        Add sauce and mix.

        Add carrots and cook for 1-2 minutes. Push the meat and vegetables to the side.

        Place ramen noodles in the center and add water. Cook for 1 minute, then flip and continue to cook for several minutes until the noodles have softened (use tongs or chop sticks to untangle the noodles). Watch video for reference.

        Add chopped bok choy and mix everything together.

        Cook for 1-2 minutes until the sauce has reduced to your liking.

        Garnish with green onion, sesame seed and chili oil. Serve & enjoy!

        Recent Posts

        Be sure to follow me on FacebookInstagram,  TwitterPinterest,  YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

        More Chicken Recipes

        Share on social media

        Chicken Ramen Stir Fry

        Chicken Ramen Stir Fry is a savory filling dish that takes simple ingredients and combines them for a tasty meal that can be ready in a matter of minutes. 
        No ratings yet
        Prep Time 10 mins
        Cook Time 10 mins
        Total Time 20 mins
        Course Main Course
        Cuisine Asian, Chinese, vietnamese
        Servings 2
        Calories

        Ingredients
          

        • 2 package ramen noodles about 2-3 oz each
        • 2 cups chopped bok choy can substitute for cabbage
        • 1 cup water
        • 2 tbsp olive oil
        • 1 chicken thigh (about 7 oz) skinless, boneless & cut into cubes
        • 1 medium carrots julienned
        • 3 garlic cloves minced
        • ½ onion sliced

        Sauce

        • 1 tbsp soy sauce
        • 1 tbsp hoisin sauce
        • 1 tbsp oyster sauce
        • 1 tbsp shaoxing cooking wine or dry sherry
        • 1 tsp dark soy sauce

        Instructions
         

        • In a small bowl: combine all the sauce ingredients and mix. Set aside until ready to use. 
        • Heat the pan to medium-high. Add 2 tbsp oil and wait for 30 seconds. Add onion, garlic and cook for 1-2 minutes or until fragrant. Add meat and cook for 3-4 minutes or until no longer pink.
        • Add sauce and mix. Add carrots and cook for 1-2 minutes. Push the meat and vegetables to the side.
        • Place ramen noodles in the center and add water. Cook for 1 minute, then flip and continue to cook for several minutes until the noodles have softened (use tongs or chop sticks to untangle the noodles). Watch video for reference.
        • Add chopped bok choy and mix everything together. Cook for 1-2 minutes until the sauce has reduced to your liking.

        Garnish with green onion, sesame seed and chili oil. Serve & enjoy!

          Video

          Keyword best chicken ramen, chicken ramen stir fry, easy chicken ramen, quick and easy ramen noodles, ramen noodles
          Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

          More Asian Recipes

          More Noodles Recipes

          Jambalaya

          Buttery rich sausage and chicken sharing a boiling dutch oven with garlic/onion infused rice that is so moist and tender it practically will melt in your mouth. A fresh serving of this ‘Big Easy’ savory Jambalaya is as unique, complex, and beautiful as a weekend visit to the city of New Orleans (NOLA). Filled with a delightful harmony of herbal notes while featuring a frontline with creole inspired spices and varying degrees of meat improvisation this dish does not distort the melody of flavors that are supported by the rhythm of French African and Spanish influences. Creamy delicious spoonfuls of warm succulent Jambalaya may require a short nap after eating but is worth every bite. My family ate every last spoon full and enjoyed this meal until the very end. This is great for prepping and is as easy to make as it is addictive to eat. 

          The Cajuns of South Louisiana speak with an accent as distinctive as any in America and this soulful cuisine is a wonderful recipe that has been inspired by the soup of such a dialect.  In many ways, good food comes down to taking what you have available and working to combine it in a way that is a pleasing and satisfying experience. A hearty bowl of this Jambalaya will fill you with the comfort of a full tummy and is an easy prep meal for the week. Watch the video and follow the instructions below to have a large pot of Jambalaya stewing its aromas throughout your home. Like and share this or any of my eatfoodlicious recipes you may find interesting. I appreciate you stoping by and please come back again soon as this kitchen is always open. Just like the streets of NOLA, something good is always cooking somewhere. 

          Ingredients

          Heat a non-stick pan or Dutch oven to medium and add 4 tbsp butter. Wait until the butter is nearly melted; add chicken thighs, 1 tsp salt, garlic powder, onion powder and heat for 5 minutes or until nearly fully cooked.

          Add sausages and cook for 5-6 minutes or until brown. Remove meat and set aside.

          Add onion, garlic, celery, bell peppers and cook for 3-4 minutes or until fragrant. Pour ¼ cup of water and deglaze the bottom of the pan/dutch oven.

          Add oil and rice; stir frequently. Sauté for 3-5 minutes or until slightly golden. Add 1 tsp salt, paprika, white pepper, cayenne pepper and mix. Pour in chicken broth, tomato sauce and stir/mix.

          Bring the heat to a boil.

          Return meat, add fresh thyme and mix.

          Reduce the heat to low-medium and place bay leaves on top, then cover with a lid.

          Cook for 13 minutes. Remove the lid and gently stir the rice. Cover again and cook for another 12 minutes. Remove the pan/dutch oven from the heat and let rest for 10 minutes. Discard the bay leaves.

          Add chopped green onions and stir. Optional: season with salt & cayenne pepper to taste.

          Recent Posts