Air Fryer Homemade KFC Chicken

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Craving that crispy, golden KFC-style chicken without deep-frying? This Air Fryer Homemade KFC Chicken recipe delivers all the bold, seasoned crunch with a healthier twist. Juicy on the inside and extra crispy on the outside, it’s perfect for family dinners, parties, or satisfying takeout cravings—right from your own kitchen.

Ingredients

For the Chicken:

• 2 lbs bone-in chicken pieces (legs, thighs, wings, or breasts)
• 1 cup buttermilk
• 1 tsp salt
• 1 tsp hot sauce (optional, for marinade)

For the Seasoned Flour Coating:

• 1 ½ cups all-purpose flour
• 1 tbsp cornstarch (for extra crunch)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp celery salt
• ½ tsp mustard powder
• ½ tsp ground ginger
• ½ tsp white pepper
• ½ tsp black pepper
• 1 tsp salt

For Air Fryer:

• Olive oil spray or cooking spray

How To Make Air Fryer Homemade KFC Chicken

Step 1: Marinate the Chicken

1. In a large bowl, mix buttermilk, salt, and hot sauce.
2. Add chicken pieces, coat well, and cover.
3. Marinate in the fridge for at least 2 hours (preferably overnight for best flavor and tenderness).

Step 2: Prepare the Breading

1. In another bowl, whisk together all the dry coating ingredients: flour, cornstarch, and spices.
2. Remove chicken from buttermilk and let excess drip off.
3. Dredge each piece in the flour mixture, pressing to coat thoroughly. For extra crunch, double-dip: dunk the floured chicken back into the buttermilk and then re-coat with the seasoned flour.

Step 3: Air Fry the Chicken

1. Preheat air fryer to 375°F (190°C) for 3–5 minutes.
2. Spray the air fryer basket with oil and place coated chicken in a single layer, not touching.
3. Generously spray the tops of the chicken with oil.
4. Cook for 25–30 minutes, flipping halfway through and re-spraying with oil to ensure golden crispiness. Cook until the internal temperature reaches 165°F (74°C).

You Must Know

• Buttermilk is key for tenderizing the chicken and helping the coating stick.
• Double-dipping adds that extra layer of crunch just like KFC’s signature crust.
• Don’t overcrowd the basket—air flow is essential for crispy results.
• Use an oil spray to mimic deep frying and achieve even browning.

Topping Variations

• Drizzle with Honey or Hot Honey for sweet-heat vibes.
• Add Pickles on Top for a Southern twist.
• Dust with Cajun Seasoning or extra paprika post-air frying for smoky flavor.
• Sprinkle with Fresh Herbs like parsley or chives for a pop of freshness.
• Top with Cheese Sauce for a comfort food upgrade.

Make It A Meal

Pair your homemade KFC-style chicken with:

• Air Fryer French Fries or potato wedges
• Classic Coleslaw or creamy macaroni salad
• Buttermilk Biscuits or cornbread
• Mashed Potatoes with Gravy
• Iced sweet tea or soda for the full KFC experienc

Pro Tips

• Use bone-in, skin-on chicken for best results—juicier meat and crispier skin.
• Let the breaded chicken rest for 10 minutes before air frying; this helps the coating stick better.
• Preheat the air fryer—a hot basket gives you immediate sizzle for a crispier crust.
• Spray with oil, not pour—pouring oil will make the coating soggy.
• Use a thermometer to ensure chicken is cooked through without overcooking.

Recipe FAQs

Can I use boneless chicken?
Yes, but reduce the cooking time to around 15–18 minutes depending on thickness.

Can I skip the buttermilk?
You can substitute with plain yogurt or milk + 1 tbsp vinegar or lemon juice.

Why isn’t my chicken crispy?
Check if your air fryer was preheated, if enough oil spray was used, and avoid overcrowding.

Can I make it spicy?
Yes! Add cayenne pepper or hot paprika to the flour mix or hot sauce to the marinade.

Can I reheat leftovers in the air fryer?
Absolutely—air fry at 350°F (175°C) for 5–8 minutes until hot and crispy again.

Gluten-Free Fried Chicken

This gluten-free fried chicken is ultra crispy, juicy, and better than KFC! Easy step-by-step recipe with bold seasoning and perfect crunch.

Prep Time 15 minutes

Cook Time 20 minutes

Marinate Time 4 hours

Total Time 4 hours 35 minutes

Ingredients

For the Chicken

• 8 pieces bone-in, skin-on chicken (drumsticks, thighs, or split breasts)
• 2 cups buttermilk
• ½ cup plain yogurt (optional, but adds tenderness and tang)
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Seasoned Gluten-Free Coating

• 2 cups gum-free gluten-free flour blend (rice flour, potato starch, tapioca starch blend)
• 1 tablespoon cornstarch (for extra crispiness)
• 1 tablespoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon granulated sugar

For Frying

• 3 inches peanut oil, canola oil, or vegetable oil (enough for deep frying)

Instructions

1. In a large bowl or zip-top bag, combine buttermilk and yogurt. Add your chicken pieces, fully coating them.
2. Chill for at least 4 hours, or up to overnight. This makes the chicken extra flavorful and tender.
3. In a bowl, whisk together the gluten-free flour blend, spices, and sugar until well combined.
4. Pour this seasoned flour into a large zip-top bag for easy dredging.
5. Remove each chicken piece from the marinade, then add it to the flour-spice bag. Seal and shake to coat thoroughly.
6. Set coated chicken on a baking sheet and let it sit 30 minutes so the flour and spices form a sticky paste on the surface. This helps the coating cling during frying.
7. Heat 3 inches of oil in a deep fryer or heavy-bottomed pot to 350°F.
8. Gently place the chicken in the hot oil without crowding. Fry until golden brown (about 7 minutes per side), then lower the heat slightly and continue cooking until each piece reaches 165°F internally.
9. Remove to a wire rack to drain and cool. This keeps the crust crisp.