Crispy fried chicken is weeknight-easy in an air fryer.
One of the things we love about air fryers is their ability to turn out weeknight proteins—from pork chops to salmon—quickly. And when it comes to fried chicken, the air fryer is no exception. The combo of small space and high heat lets it get the outside crispy-crunchy while keeping the inside tender and moist, all without the mess of hot oil. And if you marinate your chicken ahead of time, you can get dinner on the table in under half an hour!
We based this recipe on the excellent Cornflake-Crusted Baked Chicken. In order to prevent overcrowding the basket, we recommend cooking no more than 4 pieces of chicken at a time, and sticking with dark meat—either thighs, drumsticks, or a combo of the two. This will ensure the meat is extra tender and moist. You can remove the skin if you wish, though it tastes delicious if left on.
Ingredients
- 1 tsp. garlic powder
- 2 1/2 c. buttermilk, divided
- 1 tsp. celery seed, divided
- 1/2 tsp. cayenne pepper, plus a pinch, divided
- Kosher salt and freshly ground black pepper
- 4 small chicken drumsticks, skins removed
- 4 small bone-in chicken thighs, skins removed
- 1 c. all-purpose flour
- 4 c. cornflakes cereal, crushed
- Cooking spray
- Sliced dill pickles
Directions
Step 1
Combine garlic powder, 1 1⁄2 cups buttermilk, and 1⁄2 teaspoon each celery seed, cayenne, and salt in large bowl. Add chicken and marinate in refrigerator for 30 minutes.
Step 2
Combine remaining 1⁄2 teaspoon celery seed, pinch of cayenne, and flour in medium bowl. Season with salt and pepper. Place remaining 1 cup buttermilk in second medium bowl and season with salt and pepper. Place cornflakes in third medium bowl.
Step 3
Remove chicken from marinade, shaking off excess, and discard marinade. Coat chicken with flour mixture, dip in buttermilk, then coat with cornflakes, pressing gently to help adhere.
Step 4
Preheat air fryer to 375°F. Lightly oil air fryer basket with cooking spray. Air fry in batches, turning once, until cooked through, 25 to 27 minutes. Transfer chicken to wire rack set over baking sheet. Keep warm in a 250°F oven, if desired. Serve with pickles.