Air Fryer Buttermilk Fried Chicken

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  • Level: Easy
  • Total: 40 min (plus 8 hr marinating)
  • Active: 30 min
  • Yield: 4 servings
As much as we love traditional fried chicken, let’s be honest, deep frying can be messy and smelly. Air frying your chicken instead, saves the mess, and results in chicken that is just as crispy and tasty as the deep-fried kind.



  1. Combine the buttermilk, mustard, 1/2 teaspoon cayenne and 1 teaspoon each garlic powder, onion powder, salt and pepper in a large bowl or resealable plastic bag. Add the chicken and thyme sprigs and let marinate 8 hours or overnight.
  2. Stir together the chopped thyme, flour, paprika, oregano, remaining 1/2 teaspoon cayenne and 1 teaspoon each garlic powder and onion powder in a large baking dish; season generously with salt and pepper. Drizzle about 1/4 cup of the buttermilk marinade over the flour mixture, mixing with a fork until craggy in texture.
  3. Remove the chicken from the marinade, letting the excess drip off. Dip in the flour mixture to coat well, then transfer to a plate.
  4. Preheat a 6-quart air fryer to 375˚ F. Coat half of the chicken with cooking spray; arrange in the air fryer basket in a single layer. Cook until crispy, 15 minutes, flipping halfway through. Cook the remaining chicken. Serve with potato salad and cornbread.