Southern Fried Chicken
Southern Fried Chicken is made with buttermilk-soaked bone-in chicken, seasoned flour, and smoked paprika; air fry at 380°F for 25 minutes until extra-crunchy and golden.
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Method
- 1
Soak chicken in buttermilk and hot sauce for at least 4 hours (overnight is best).
- 2
Mix flour with all seasonings and baking powder.
- 3
Remove chicken from buttermilk. Dredge in seasoned flour, pressing firmly. Let sit 10 minutes, then dredge again for a shaggy, thick crust.
- 4
Spray generously with cooking spray. Air fry at 380°F for 12 minutes per side until deeply golden and internal temp reaches 165°F at the bone.
- 5
Rest 5 minutes on a wire rack so the bottom stays crispy.
Pro tip. The overnight buttermilk soak is what makes this special — it tenderizes the meat and adds tang. Double-dredging creates the thick, craggy crust. Resting on a wire rack prevents steam from softening the bottom.
Why the air fryer wins here
- Ready in 25 minutes. The same dish takes about 45 in a conventional oven, plus preheating.
- Uses a fraction of the oil of deep frying, which is how this comes in at 380 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.
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