Buttermilk Fried Chicken
Buttermilk Fried Chicken is made with chicken pieces, buttermilk, seasoned flour, and cornstarch; air fry at 380°F for 22 minutes until crispy, golden, and Southern-style tender.
Saved in this browser. View saved recipes
Method
- 1
Soak chicken in buttermilk and hot sauce for at least 2 hours (overnight is best).
- 2
Mix flour, cornstarch, and all seasonings. Remove chicken from buttermilk, letting excess drip off.
- 3
Dredge chicken in flour mixture, pressing firmly. For extra crunch, dip back in buttermilk and dredge again.
- 4
Spray generously with oil. Air fry at 380°F for 20-22 minutes, flipping halfway, until golden and 175°F internal for dark meat.
- 5
Rest 5 minutes before serving.
Pro tip. The buttermilk soak is what makes fried chicken special — it tenderizes and flavors the meat. Cornstarch in the flour creates extra crunch. Double-dredging is worth the effort. Let the coating set 10 minutes before cooking.
Why the air fryer wins here
- Ready in 22 minutes. The same dish takes about 40 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 360 calories a serving.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 370°F for 4-6 minutes. Let the chicken sit out 10 minutes first so the center warms evenly. Full reheat guide for fried chicken.
Get the air fryer cheat sheet
A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
Confirm your email to get the free PDF. Unsubscribe anytime. Privacy policy.
