Air fryer buttermilk chicken is finger-licking delicious and perfect for serving as a fried chicken sandwich in a brioche bun. Check out my method on how to make perfectly crispy air fryer buttermilk chicken.
Check out my Air Fryer Chicken Drumsticks and Air Fryer Tandoori Chicken recipes!
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My children are fairly obsessed with Popeye’s fried chicken sandwich – and I must say I love it too. Naturally I tried to replicate the recipe at home using, what else, my beloved air fryer 😉
Buttermilk marinated chicken with a crunchy crispy golden coating and a bit of Cajun spice coming through… Yes please!!
The chicken turns out tender, juicy and packed with flavor and using an air fryer is so much easier, and far less messy, than deep-frying.
I love to serve it in brioche buns or simply with a plate of fries and a side salad. Delicious when fresh and equally yummy when reheated in the air fryer as leftovers.
Table of contents
BUTTERMILK FRIED CHICKEN INGREDIENTS
This air fryer buttermilk fried chicken recipe is broken up in two three stages – here’s what you will need for each.
THE MARINADE Our marinade is made with buttermilk, hot sauce and pickle juice. The chicken needs to marinate for a minimum of an hour and up to overnight. I usually prep a batch and put in the fridge for cooking the next day. The acidity in buttermilk tenderizes the chicken and helps the flour coating to stick on.
FLOUR COATING The chicken coating uses self-rising flour, cornstarch, Cajun seasoning, paprika, garlic granules, salt and pepper. Dredging the marinated chicken pieces in this spicy flour coating will create the crispy golden crust.
AIR FRYING You will need oil to fry (or air fry) the chicken and I will give you two methods to choose from. I used sunflower oil but peanut oil or any oil suitable for deep frying can be used. A spray bottle is a must!
HOW TO MAKE AIR FRYER BUTTERMILK FRIED CHICKEN
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
MARINATE THE CHICKEN
Combine all the ingredients for the marinade in a glass container with a lid. Add the chicken thighs, turning over so that they are coated all over. Marinate for at least an hour or overnight in the refrigerator.
PREPARE THE COATING
Add the self-rising flour, cornstarch, Cajun seasoning, sweet smoked paprika, garlic granules, salt and pepper into a large shallow bowl or glass dish and stir to combine.
COAT THE CHICKEN
Remove the chicken thighs, one at a time, from the buttermilk marinade and allow most of excess marinade to drip off.
Dredge the chicken in the flour coating, turning over so that they are totally coated with flour. Mist liberally with sunflower oil using a spray bottle. Repeat with the remaining chicken and leave to rest for 10 minutes.
AIR FRY THE CHICKEN
METHOD ONE: AIR FRY
Preheat the air fryer at 400°F (200°C) for five minutes. Spray the chicken with oil once more, coating it thoroughly, and then spray the basket with oil as well. Place two chicken thighs in the basket, spaced slightly apart to allow for the air to circulate.
Air fry for 15 minutes and very carefully flip the chicken over to fry on the other side, spraying with oil once more to prevent the coating from sticking and so that it browns properly.
Cook until the chicken is cooked through, the juices are running clear and the internal temperature is at least 165°F / 75°C on an instant read thermometer.
METHOD TWO: DEEP FRY (IN THE AIR FRYER)
Fill the air fryer basket (if this is possible with your model) with at least an inch of oil. You can also use a non-stick pan that fits in the air fryer. Preheat at 400°F (200°C) for five minutes.
Carefully lower two chicken thighs into the hot oil using a fork – the chicken should immediately start to sizzle.
Air fry for 12-15 minutes and carefully flip over to cook on the other side for a further 10 minutes or until the chicken registers an internal temperature of 165°F / 75°C when checked with a meat thermometer.
SERVING AIR FRIED BUTTERMILK CHICKEN
Remove the cooked chicken from the air fryer and place on a wire rack to cool slightly. Don’t pile the chicken pieces on top of each other – the steam can make the crispy coating soggy and we don’t want that!
Delicious on a brioche bun spread with spicy mayo, with pickles, crisp lettuce leaves and, optionally, cheese. Or what about serving with coleslaw, fries and corn… YUM!
BUTTERMILK SUBSTITUTIONS
If you can’t find buttermilk you can make it easily yourself by combining whole milk with lemon juice or vinegar. The juice or vinegar will cause the milk to thicken and curdle, resembling buttermilk.
RECIPE NOTES AND FAQs
CAN I USE CHICKEN BREASTS? Absolutely! You can also use bone-in, skin-on chicken pieces.
WHAT OIL SHOULD I USE? You can use any oil with a high smoking point that’s also suitable for deep frying. Avoid olive oil and low calorie cooking sprays.
REHEATING AIR FRYER CHICKEN To reheat leftovers simply preheat your air fryer to 350°F / 180°C and air fry the chicken for 7-10 minutes. The chicken can be kept in the fridge for up to three days.
WHICH AIR FRYER DID YOU USE? I have made this recipe in my Instant Vortex Air Fryer and a Cosori Air Fryer. Both these models can preheat and cook at 400°F/200°C which is needed for a “fried” chicken recipe.
I you use a different model you may need to adjust the cooking time. Using a meat thermometer is the best way to ensure the chicken is cooked safely and to avoid overcooking.
Have you made Air fryer buttermilk chicken? Please leave a rating, post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes and make my day!
Air Fryer Buttermilk Fried Chicken
Ingredients
For the chicken
- 10 chicken thighs , skinless and boneless
- For the marinade
- 2 cups (480ml) buttermilk, full-fat
- 2 tbsp hot sauce , I used Sriracha
- 2 tbsp pickle juice (trust me)
For the coating
- 2 cups (250g) self-rising flour
- 2 tbsp cornstarch (cornflour)
- 1 tbsp Cajun seasoning can use more if mild
- 2 tsp smoked paprika (I used sweet)
- 2 tsp garlic granules (or garlic powder)
- 2 tsp salt
- 1 tsp white pepper
To air fry
- sunflower oil
Instructions
MARINATE THE CHICKEN
- Combine all the ingredients for the marinade in a glass container with a lid (I use this Pyrex one). Add the chicken thighs, turning over so that they are coated all over. Marinate for at least an hour or overnight in the refrigerator.2 cups (480ml) buttermilk, full-fat, 2 tbsp hot sauce, 2 tbsp pickle juice, 10 chicken thighs
PREPARE THE FLOUR COATING
- Add the self-rising flour, cornstarch, Cajun seasoning, sweet smoked paprika, garlic granules, salt and pepper into a large shallow bowl and stir to combine.For the marinade, 2 cups (250g) self-rising flour, 2 tbsp cornstarch, 1 tbsp Cajun seasoning, 2 tsp smoked paprika, 2 tsp garlic granules, 1 tsp white pepper, 2 tsp salt
COAT THE CHICKEN PIECES
- Remove the chicken thighs, one at a time, from the buttermilk marinade and allow most of excess marinade to drip off.
- Dredge the chicken in the flour coating, turning over so that they are totally coated with flour. Mist liberally with sunflower oil using a spray bottle. Repeat with the remaining chicken and leave to rest for 10 minutes.
AIR FRY THE CHICKEN
METHOD 1: Air Fry
- Preheat the air fryer at 400°F (200°C) for five minutes. Spray the chicken with oil once more, coating it thoroughly and then spray the basket with oil as well.
- Place two chicken thighs in the basket, spaced slightly apart to allow for the air to circulate. You will need to cook the chicken in batches to avoid overcrowding.
- Air fry for 15 minutes and very carefully flip the chicken over to cook on the other side, spraying with oil once more to prevent the coating from sticking and so that it browns properly.
- Cook until the chicken is cooked through, the juices are running clear and the internal temperature is at least 165°F / 75°C on an instant read thermometer.
METHOD 2: Deep frying in the air fryer
- Fill the air fryer basket (if this is possible with your model) with at least an inch of oil. You can also use a non-stick pan that fits the air fryer. Preheat at 400°F (200°C) for five minutes.
- Carefully lower two chicken thighs into the hot oil using a fork – the chicken should immediately start to sizzle.
- Air fry for 12-15 minutes and carefully flip over to cook on the other side for a further 10 minutes or until the chicken registers an internal temperature of 165°F / 75°C when checked with a meat thermometer.
SERVE AND ENJOY
- Remove the cooked chicken from the air fryer and place on a wire rack to cool slightly. Don’t pile the chicken pieces on top of each other – the heat will cause the coating to soften.
- Serve on a brioche bun spread with spicy mayo, with pickles, crisp lettuce leaves and, optionally, cheese. Or serve with coleslaw, fries and corn… mmmm YUM
Video
Notes
- BUTTERMILK SUBSTITUTIONS If you can’t find buttermilk you can make it easily yourself by combining whole milk with lemon juice or vinegar. The juice / vinegar will cause the milk to thicken and curdle, resembling buttermilk.
- CAN I USE CHICKEN BREASTS? Chicken breasts can be used instead of chicken thighs if you prefer. You can also use bone-in, skin-on chicken pieces.
- WHAT OIL SHOULD I USE? You can use any oil with a high smoking point that’s also suitable for deep frying. Avoid olive oil and low calorie cooking sprays.
- REHEATING AIR FRYER CHICKEN To reheat leftovers simply preheat your air fryer to 350°F / 180°C and air fry the chicken for 7-10 minutes.
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