KFC Air Fryer Chicken (Crispy Copycat Recipe)

This KFC-style air fryer chicken delivers the iconic crunch and savory seasoning of the original fried chicken, but without deep frying. It’s lighter, faster, and perfectly crispy every time.

Why You’ll Love This Recipe

  • Recreates classic KFC flavor at home with simple pantry spices.
  • Air frying gives a crispy finish with far less oil.
  • Tender, juicy chicken thanks to the buttermilk marinade.
  • Beginner-friendly recipe with easy-to-follow steps.
  • Works with drumsticks, thighs, breasts, or wings.
  • Great for family dinners, meal prep, or parties.
  • Healthier alternative to traditional fried chicken.

Ingredients

For the Chicken

  • 1 kg chicken pieces (drumsticks, thighs, wings, or breast)
  • 1 cup buttermilk (or 1 cup milk mixed with 1 tbsp lemon juice)
  • 1 tbsp hot sauce (optional)

KFC-Style Dry Coating

  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp celery salt
  • 1 tsp mustard powder
  • 1 tsp black pepper
  • 1 tsp white pepper (optional for authentic KFC flavor)
  • 1 tsp salt
  • ½ tsp ginger powder
  • ½ tsp thyme

For Spraying

  • Cooking oil spray (essential for crispiness)

Directions

1. Marinate the Chicken

  1. In a large bowl, whisk together the buttermilk and hot sauce.
  2. Add the chicken pieces, ensuring each one is fully coated.
  3. Cover the bowl and refrigerate for 1–2 hours, or overnight for maximum tenderness and flavor.

2. Prepare the KFC-Style Coating

  1. In a separate bowl, combine the flour, cornstarch, and all listed spices.
  2. Mix thoroughly until the seasoning blend is evenly distributed.

3. Coat the Chicken

  1. Remove each chicken piece from the buttermilk marinade without wiping or shaking off the excess.
  2. Press each piece firmly into the flour mixture, coating all sides thoroughly.
  3. Place the coated chicken on a tray and let it rest for 5 minutes to help the breading adhere.

4. Air Fry the Chicken

  1. Preheat the air fryer to 190°C (375°F) for 5 minutes.
  2. Lightly spray the air fryer basket with cooking oil.
  3. Arrange the chicken pieces in a single layer without overcrowding.
  4. Spray the tops of the chicken generously with oil spray.
  5. Air fry for 25–30 minutes, flipping halfway and spraying again to help the coating crisp.
  6. Cook until the chicken is golden, crunchy, and reaches an internal temperature of 75°C (165°F).

5. Serve

Plate immediately and enjoy with fries, mashed potatoes, coleslaw, or your favorite dipping sauces.

Tips for Best Results

  • Do not skip the resting time after coating the chicken; it helps create a crispier crust.
  • Use cornstarch along with flour for a lighter, crunchier texture.
  • Avoid overcrowding the air fryer; cook in batches if needed.
  • Spray thoroughly with oil—this is key to achieving fried-like crispness.
  • For extra flavor, marinate the chicken overnight.

Variations & Substitutions

  • Use boneless chicken tenders for a faster cooking time and kid-friendly version.
  • Replace buttermilk with plain yogurt thinned with water if needed.
  • Add cayenne pepper or chili powder to the coating for spicy KFC-style chicken.
  • Swap oregano and basil for Italian seasoning if that’s what you have on hand.

Serving Suggestions

  • Pair with homemade coleslaw for a true KFC-style meal.
  • Serve alongside air fryer fries, mashed potatoes, or corn on the cob.
  • Drizzle with honey for a sweet and savory twist.
  • Add to sandwiches or wraps with lettuce and pickles.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 3 days.
  • Freezer: Freeze fully cooked chicken for up to 2 months.
  • Reheating: Reheat in the air fryer at 180°C (350°F) for 5–7 minutes to restore crispiness.
  • Avoid microwaving as it softens the coating.

FAQ

Can I make this without buttermilk?
Yes. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes.

Why is my air fryer chicken not crispy?
Usually because not enough oil spray was used or the basket was overcrowded. Both prevent proper crisping.

Can I use boneless chicken?
Yes, but reduce the cooking time. Boneless cuts cook faster and can dry out if overcooked.

Can I bake this instead of air frying?
Yes, bake at 220°C (425°F) for 35–40 minutes, flipping and spraying with oil halfway through.

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