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A plate of golden brown, extra crispy air fryer fried chicken thighs and drumsticks served with a side of coleslaw.

Ultimate Air Fryer Fried Chicken (Extra Crispy)

Enjoy crispy, golden-brown fried chicken made in the air fryer with no mess at all. This double-breaded recipe delivers an extra crunchy crust with a juicy, tender interior every single time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 39 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken & Wet Mix
  • 2 lbs chicken legs and thighs (skin-on)
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tsp salt
  • 1 tsp black pepper
  • Oil for spraying (Vegetable or Canola)
The Crispy Coating
  • 2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp seasoned salt
  • 1½ tsp paprika
  • 1 tsp onion powder
  • 1 tsp black pepper
  • 1 tsp salt

Method
 

  1. Dry the Chicken: Wash and pat the chicken pieces thoroughly with paper towels.
    2. Bone-dry chicken is the secret to a coating that doesn't slide off.
  2. Prepare the Wet Mix: In a large bowl, whisk together the buttermilk, eggs, salt, and black pepper.
  3. Prepare the Dry Mix: In another bowl, combine the flour, garlic powder, seasoned salt, paprika, onion powder, pepper, and salt. Whisk well.
  4. Prep the Air Fryer: Lightly spray your air fryer basket with oil to prevent sticking.
  5. First Coating: Dip each chicken piece into the flour mixture first. Tap off any excess.
  6. The Buttermilk Dip: Submerge the floured chicken into the buttermilk mixture, letting the excess drip off.
  7. Final Dredge: Dip the chicken back into the flour mixture for a second time. Press the flour gently to create crispy crags.
  8. Arrange: Place chicken in the basket in a single layer. Do not overcrowd.
  9. First Spritz: Spray the tops of the chicken generously with oil until no dry flour is visible.
  10. Air Fry: Cook at 370°F (188°C) for 15-20 minutes.
  11. Flip and Spritz: Flip the chicken using tongs. Spray the other side with oil (ensure all white spots are covered).
  12. Finish Cooking: Air fry for another 5-10 minutes until golden brown and the internal temperature reaches 185°F for dark meat.

Notes

  • Avoid Aerosols: Do not use commercial non-stick sprays like Pam; they can damage your air fryer basket. Use an oil mister instead.
  • Resting: Let the breaded chicken sit for 5-10 minutes before air frying to help the coating stick better.
  • Reheating: To get that crunch back, reheat leftovers in the air fryer at 350°F for 5 minutes. Never use a microwave!

Nutrition

  • Calories: 415 kcal
  • Carbohydrates: 38g
  • Protein: 23g
  • Fat: 18g
  • Sodium: 2117mg