Air Fryer Buttermilk Fried Chicken

Crispy fried chicken without the deep fryer mess? Yes, please. This air fryer buttermilk fried chicken is one of those recipes I reach for when I want all the flavor and crunch of classic fried chicken—but without heating up a vat of oil or scrubbing greasy pans afterward. It’s golden, crunchy, perfectly seasoned, and the chicken stays juicy inside. And the best part? It’s gluten-free and can be made dairy-free or low FODMAP with a couple of easy swaps.

Why I Keep Making This Chicken on Repeat

Honestly, this one checks all the boxes: it’s crispy, quick, easy to prep, and feels like comfort food but lighter. I used to avoid fried chicken at home because of the mess—oil splatters everywhere, my kitchen smelling like a fast-food joint for two days. But once we got our air fryer, everything changed.

I can whip this up in under 40 minutes, and my family devours it every time. The crispy coating gets golden without drowning the chicken in oil. I just spray it lightly and let the air fryer do its thing. It’s especially great for weeknights or when guests come over unexpectedly. I serve it up with coleslaw, wedges, or sometimes just a pile of pickles and a good dipping sauce.

What You’ll Need

For the marinade:

• Bone-in, skin-on chicken pieces (drumsticks, thighs, wings—your pick)

• Buttermilk (or dairy-free milk with lemon juice if needed)

For the coating:

• Gluten-free plain flour

• Cornflour or potato starch

• Smoked paprika

• Oregano, marjoram, sage

• White pepper, salt

• Sprayable oil (not low-calorie cooking spray—just regular spray oil)

If you’re like me, you’ll already have most of this in the pantry. You can absolutely play around with the spices—sometimes I toss in a pinch of cayenne if I want a kick.

Step-by-Step: How I Make It at Home

1. Marinate the Chicken

Place your chicken in a large bowl and cover it with buttermilk. If I’m planning ahead, I let it sit overnight in the fridge. If I’m rushing (which is most nights), even 15 minutes makes a difference. It helps tenderize the chicken and adds a little tang.

2. Mix the Coating

In another bowl, stir together your flour, starch, herbs, and spices. I usually add a couple of tablespoons of the buttermilk into the flour mix too—it makes it clump slightly and gives the coating those delicious craggy bits that get extra crispy.

3. Coat the Chicken

Take each piece out of the marinade and press it into the flour mixture. Don’t be shy—really pack that coating on. Set the coated chicken on a plate while your air fryer preheats.

4. Air Fry

Preheat your air fryer to 190°C (375°F). Place the chicken in the basket in a single layer—no overlapping—and spray generously with oil. Cook for 25 minutes, flipping at the 15-minute mark. Spray again if any spots still look floury.

5. Check for Doneness

I always use a thermometer to check—75°C (165°F) internal temp is the sweet spot. If you don’t have one, slice into the thickest piece and make sure the juices run clear and the meat isn’t pink.

Repeat with the rest of your chicken if you’re cooking in batches.

Tips I’ve Learned Along the Way

• Don’t skip the oil spray. It’s what helps that flour coating crisp up and turn golden.

• Bone-in chicken gives the best flavor. But boneless strips work great too, especially for chicken tenders.

• Smaller air fryer? Just work in batches. Don’t crowd the basket or you’ll end up steaming instead of crisping.

• Add buttermilk to the flour mix. Those tiny clumps make the best textured crust.

• Use a wire rack after cooking. It helps keep the bottom crispy instead of soggy while the chicken rests.

Easy Swaps and Variations

• Dairy-Free? Use unsweetened plant-based milk with 2 tablespoons of lemon juice to make faux buttermilk.

• Vegan Option? Big chunks of king oyster mushrooms work beautifully. Just follow the same steps—air fry for about 15 minutes.

• Low FODMAP? Use lactose-free milk with lemon juice in place of buttermilk.

• Skinless Chicken? Totally fine. The coating still crisps up, though the skin does add a little extra crunch.

• Spicy Version? Add cayenne or hot sauce to the marinade. You could even toss a little chili powder into the coating mix.

FAQ You Might Be Wondering

Can I use chicken breast or wings?
Yes! I often cut chicken breast into strips for homemade chicken tenders—they cook faster and have more coating per bite.

Can I skip the oil spray?
Please don’t. A light spray is all it takes to get that golden, crunchy crust. Without it, the coating stays pale and powdery.

Can I deep fry instead?
Yes. Heat oil to 170°C and fry for 10–12 minutes until cooked through and crispy.

Can I bake it in the oven?
Technically, yes—but it won’t be the same. I’ve tried it. The air fryer gives you that pressure-cooked, ultra-crispy finish the oven can’t replicate. If you’re baking, I recommend pan-frying first to get that golden crust, then finishing in the oven.

How I Serve It

This chicken is great on its own, but I usually pair it with:

• Homemade coleslaw

• Garlic mashed potatoes

• Cornbread or biscuits

• Spicy honey drizzle

• Or just a pile of pickles and a quick dipping sauce (ranch or chipotle mayo are our faves)

Air Fryer Buttermilk Fried Chicken

Yield: 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Golden, crunchy, and perfectly juicy—this air fryer buttermilk fried chicken is a total game-changer. It's got all the flavor and texture of traditional fried chicken, but skips the heavy oil and deep-frying fuss.

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Ingredients

For the Chicken Marinade:

• 1 kg chicken, bone-in, skin-on (drumsticks or thighs)
• 300 ml buttermilk (or dairy-free/lactose-free milk + 2 tbsp lemon juice, rested 10 mins)

For the Crispy Coating:

• 125 g gluten-free plain flour
• 65 g cornflour (or potato starch)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp marjoram
• 1 tsp sage
• 1 tsp salt
• 1 tsp white pepper
• Garlic-infused oil spray (avoid 1-cal sprays)

Instructions

1. First, I get my chicken into a large bowl and pour the buttermilk over it. I try to let it sit in the fridge for at least 15 minutes, though when I have time, I leave it overnight for the juiciest results.
2. While that’s soaking, I mix the flour, cornflour, and all the herbs and spices in a separate bowl. Once combined, I stir in a few spoonfuls of the buttermilk marinade—just enough to create a crumbly texture in the coating. This little step helps make the crust stick better.
3. Next, I preheat the air fryer to 190°C. While it heats up, I lift each piece of chicken out of the marinade and press it firmly into the flour mixture, making sure it's nicely coated. I pack the crust on with my hands so it sticks well.
4. Once the air fryer is hot, I lay in the chicken pieces, making sure there's space between them. I usually cook in two batches to avoid overcrowding. I give each piece a good spray of garlic oil and set the timer for 25 minutes.
5. Around the 15-minute mark, I flip the chicken and spray again, especially on any pale, floury spots. After the final 10 minutes, the chicken turns beautifully golden and super crispy. To be sure it’s cooked through, I check that the internal temp hits around 75°C.
6. I repeat the process with the rest of the batch, then serve it all up hot with whatever sides I’m craving—mashed potatoes, coleslaw, or just a simple salad. It’s crispy, flavorful, and absolutely hits the spot!

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 488Total Fat: 25gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 159mgSodium: 605mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 44g

Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Make-Ahead and Storage Tips

• Marinate ahead: You can marinate the chicken overnight and coat it the next day for quicker cooking.

• Store leftovers: Keep in an airtight container in the fridge for up to 2 days. The coating softens a bit, but they still taste amazing.

• Reheat: Best in the air fryer at 180°C for 5–7 minutes. Gets it crispy again, just like fresh.

Let me know how it turns out for you—and if you try any fun twists like different spices or a vegan version. I’d love to hear what you served it with too. This one’s a keeper in our house, and I hope it becomes one in yours too.

Try other Air Fryer recipes:

• Air Fryer Bang Bang Chicken
• Air Fryer Blooming Onion
• Air Fryer Whole Chicken Wings