The CRISPIEST Air Fryer Fried Chicken Recipe // EASY Air Fryer Recipe // Buttermilk Fried Chicken

It’ll be dinner tomorrow, thank you!

I just bought cosori and used it twice.. Overall I am very happy I found your channel when I was looking for s good air fryer.. Thanks to you I bought a good one.. Better than my mom's AF

You not eating that chicken hot out the fryer!!😭😂😂

I am making this recipe today. I hope I do it correctly

Amazing coating, just enough of spice and crunch. "Double dip forever" Thank you so much. 👍

Good recipe. Could you use pain yogurt instead of buttermilk? FYI "shooken" not a word.

I'm thinking lif getting the corsori dual blaze. Can you use sillicone baskets in them or will they burn, due the second cooking element 🤔? Thank you

I'm from England so when you say add flour, is it self raising flour or plain flour? Thank you

You are always a joy to watch thank you. Making deep slits helps get the marination deep inside.

I have twice tried to do “fried” chicken in my new Cuisinart convection oven.

Last night, the temperature probe read the targeted 165*F. The crust was slightly golden brown but not crispy. I put it back in for several more minutes with only a little improvement.

The internal temperature got higher, about 179F, but the chicken remained nice and moist because I had brined it.

I just can’t figure out why the crust doesn’t firm up and get crispy.

Here is my process:

Brine the meat for three hours.
Rinse and pat dry.
Put meat in milk/egg bath.
Shake off excess liquid.
Dredge in seasoned flour/corn starch.
Lightly spritz both sides with oil.
Convection cook at 375 for 30 minutes,
flipping meat halfway through.

By then, the internal temp is hitting 165. But even 40 minutes is not giving me a crispy crust.

Should I skip the egg wash? (Too much liquid?). If so, how will the breading stick to the meat?

Does having a baking pan beneath the chicken interfere with convection?

I’m really a very good cook and handle even fancy recipes. But this should be simple and it has me stumped. My technique is off somewhere.

I’d appreciate any guidance!

WOW!

I love how real you are. Straight to the point with just enough personality and jokes! You won a subscriber 😊

You are my type of cook and I'm subscribing! Thanks for making sense , the best of the chicken fryer videos out there!!!

No eggs in the brine/marinade?
Never seen that before...I always add 2 eggs to the brine/marinade for the 2nd wet then flour mixture dredge for the ultimate crispiness ;)

This recipe isn’t very good. The crispy just fall right off the meats. This isn’t Nam this air frying chicken, Smokey. There are rules.

one of the best air fryer fried chicken methods i've tried... and you get straight to the point. I hate waiting several minutes through a lot of banter before the vid gets to what I viewed it for. good stuff here! great vid...thanx huge!!!

I’m very new to your channel and just subscribed! I got an air fryer for Christmas. This may sound silly, but I can’t tell if you used your air fryer tray or if you put the chicken at the bottom without the tray. When do you use the tray and when not to?

WOW ! You not only look your like an amazing good confident cook , your sexy and look like your fun to be around too...I wished you were my wife. The recipe sounds amazing and I'll will have to try it for sure. I am trying to decide between a Air Fryer or Elec. indoor grill. As a single person I'd get a big basket Air Fryer or elec. Hamilton Searing Grill so i can cook 2 steaks / or double everything incase of a guest for supper or 2 meals for me & no cooking required next night. DOES THE AIR FRYER do a better job for CRISPY chicken skin than oven broiler ??? ... i think the elec grill wont get me crispy chicken skin. Is there any other benefits you know the Air fryer can do that the electric grill can not ??? I need some type of a unit that is or close to smokeless, Im on oxygen and cant deal with smoke & fumes etc.

Made this for my gf tonight and she loved it!!
Thanks for making me look like an awesome cook 🍳🙂👌

This was a lot of work for an 81 yr old senior with a new Air Fryer. Without a dishwasher, the cleanup was time consuming. My results were only about a 6 out of 10 as my chicken wasn't as crispy as per the recipe. However, I will try again! Thank you

I'm new to air fryers so I've been binge watching your channel and its soooo helpful. I was wondering what type of flour do you use in your crispy chicken recipe please?

Lazy people like me just use Shake n Bake.

What to do to remove flour taste

You make cooking fun and crack me up.😁

I’ve tried it but it’s just not the same.

I decided to prepare boneless, skinless chicken thighs in my 5 qt Cosori air fryer. I dipped the thighs in beaten egg and then rolled them in Panko. I fried them at 380 for 26 minutes before internal temp reached 165. They did not turn out nearly as good as expected. The meat did dry out but not completely, but the breading was overcooked, dried out, and pretty hard. I wondered if I could achieve a better result by cooking at a lower temperature for a longer period of time??

I wanted to remove the chicken after it looked cooked and the internal temp reached 145 internal temperature, but I continued to cook it because everyone says the internal temp must reach 165. Doing so, however, mostly ruined the chicken in my opinion.

If I bake chicken in my gas oven, I never check internal temp. I simply wash and dry the chicken thighs, then roll each piece either in a spice mix or top the pieces with Grill Mates seasoning that I prepare separately with a little water in a cup, and then I bake the thighs in a plastic cooking bag at 375 for 30 minutes. If I am preparing boneless, skinless breasts, I bake them for 35 minutes. Then, I remove the baking dish from the oven and let the chicken sit for another 5-10 minutes before serving, and it is ALWAYS tender, juicy, and very delicious. I have prepared chicken this way for decades with no problems. So, I really have to wonder about this 165 internal temp rule. Is it REALLY necessary, or is it something companies tell us out of fear of someone not cooking meat thoroughly enough, becoming ill, and then pursuing the companies for legal liability?

Okay, so today I made this air fried buttermilk chicken recipe, and I spent at least 30 minutes explaining everything I did, how things turned out, and what I learnt from the process. Then the laptop froze just before I was about to submit the comment! Ugh!!! So, starting over....

I prepared the ingredients according to the recipe except I doubled the baking powder as I was under the impression from other recipes that a bit more should be used. I am not sure if it helped or hurt. I used real buttermilk, Frank's hot sauce, and King Arthur flour because I read King Arthur is a very high quality flour. I really did not notice any difference between it and Gold Medal, though. I brushed each breaded thigh with La Tourangelle avocado oil. I wanted to use Avohass, but I was unable to find Avohass locally. This was the first time I ever used avocado oil. I think it performed about the same as grapeseed oil which is what I normally use. I used six large, boneless, skinless chicken thighs. I figured I would eat one or two of them and refrigerate the others so they could be reheated for a fast meal another day. I marinated the thighs in the buttermilk mixture for 15-16 hours before breading them.

One of the first things I realised once I began to set up the air fryer and the breading station is that the marinade ingredients make enough for more than six large thighs, but the flour mixture makes barely enough for six large thighs dredged once. I wanted to double dredge them, but I could see after I breaded the first thigh that there would not be enough flour mixture to double dredge all six pieces, so I dredged the remaining five thighs once only which turned out to be a good thing if you read to the end. if I wanted to make six large thighs again, I would double the flour mixture. I brushed each thigh with the avocado oil and set aside a perforated sheet of parchment paper whilst the air fryer preheated.

Due to their large size, I had to fry one thigh at a time for a total of twenty minutes each to reach an internal temperature of 165. During this process, I figured out a couple of things. The first thing I realised was that by the third chicken thigh, the parchment paper had to be replaced because the breading stuck to it instead of to the meat.

I also realised it had been a bad idea to bread all six pieces before I began frying them. The breading turned mushy as the chicken pieces sat and awaited their turn in the air fryer. Then once a chicken piece was placed in the air fryer, it stuck to the parchment paper, and once I either needed to turn over a thigh or to remove it altogether at the end of the cooking time, the parchment pulled up and away from the crisper tray with the chicken and crumpled up on itself.

I had to replace the sheet of parchment paper by the time I put in the third thigh, and by the time the fifth thigh was ready to go into the air fryer, I abandoned the parchment paper altogether and fried the last two thighs directly on the crisper tray. Only the first thigh turned out reasonably crispy but not deep fried crispy at all. Thighs three through six did not turn out crispy at all.

If I make this recipe again, I will not bread each piece of meat until a minute or two before it will go into the fryer. Breading all of them up front before beginning frying just makes the breading turn mushy and slippery, thus making it hard for me to pick up each thigh with the tongs. The weight of one thigh with the wet, slippery breading on it, brushed light with a little oil made picking up each piece a challenge.

Altogether, I spent 120 minutes air frying six pieces of chicken. I did not look at the clock before I started to prepare the breading station and then breaded each piece, but I am sure it must have taken at least 20-25 minutes. I used a ziplock bag to bread each marinated thigh. I am seriously considering purchasing one of those Better Breader bowls or just using a large plate for the flour. I did not find the ziplock bag all that helpful.

In the end, I concluded several things:

(1) If you are cooking for one to two people only, it would be best to cut down the recipe to make two large thighs due to the long time needed to cook each one.

(2) Double the flour mixture if you want to double dredge the chicken pieces.

(3) Bread each piece no more than a couple of minutes before it is to go into the air fryer.

(4) If you plan to make more than two large chicken pieces, be prepared to replace the parchment paper after the first two pieces are fried.

(5) If like myself you normally bake all chicken pieces in an oven cooking bag, be aware that air frying chicken pieces will require substantially more cooking time and more clean up time than baking chicken in an oven bag will require.

(6) Even if you cook for only 1-2 people, you need a larger air fryer than you might think initially. My air fryer is a 5 qt Cosori, which seemed large to me at the time I purchased it, but having used it a few times now, I realise I could have easily done with 6 qt or even a little larger.

The chicken was flavourful despite everything, but only the first thigh had any real crispiness to it. As I said, though, I think breading all thighs up front was my mistake. Would I make this recipe again? Yes, but I definitely would want to cut it down to enough for two large pieces at a time, and I would not bread each piece any sooner than absolutely necessary. I would also expect to dedicate twenty minutes frying time to each chicken thigh, and I would try to use even less oil and probably not use parchment paper because the paper really did not serve me well in this particular recipe. Finally, I would expect prep time and clean up time to be longer than my usual baked chicken recipe.

Last but not least, I learnt that even though I did not deep fry anything, due to the amount of time used up in cooking six large chicken thighs, my kitchen heated up by at least three to four degrees, and stayed hot for more than 120 minutes because each chicken thigh took twenty minutes alone. Plus, my kitchen ended up smelling like I had been deep frying food. I do not expect the odour will dissipate for a few days because given the hot and humid weather, I cannot open windows to allow a cool and cleansing breeze to come through. Therefore, I am not likely to air fry chicken again any time soon. I probably will not make this recipe again before November in order that weather will be cool enough to open windows to allow a breeze to come in and clear out the fried food odour.

In parting, I would say that this is a tasty recipe and will turn out better if you bread and cook in small batches. Even in an air fryer, this recipe takes quite a long time to prep, cook, and clean up afterward---much longer than I anticipated. Your mileage may vary, but I hope my experience helps at least some of you to avoid the same mistakes I made today.

Cheers!

Air fryer channel you say? I'm in!

I just bought my first air fryer a few weeks ago will do this...

I think your transcript got hacked!! It’s not printing what you’re saying!! Song lyrics, Asian phrases, what?????

I gonna do it tonight ❤ it looks delicious 😋

I don’t have avocado spray, can I use Pam cooking spray? I am fixing to try your recipe. Thanks

Can u do wet batters in air fryers?

Thanks!

Cathy, Im 65 years old single living alone. I haven't cooked for myself since my 20's. Circumstances I have to now cook at home, and can't afford to take out. I got a Chefman 5.8 a few weeks ago, and I must tell you I love it. It makes cooking fun and Im just like you, Im lazy and hate having to wait for my food. Anyway just want to tell you THANK YOU, I love your videos they're great and you are hilarious I love watching your videos. God Bless You!

Cathy I just made this with 2 thighs & 3 Drumsticks. I did everything as you said. My coating just fell off completely it did not stick to tthe chicken at all. What did I do wrong?

😋

I am hoping to get an air fryer in the next couple of weeks, and fried chicken will be first on my list to try. However it is not clear if the SKIN gets crispy, or if it is just the flour coating that is crisp (with the skin being raw and rubbery). I do notice the coating just comes right off, so it does not appear that it actually adheres to the skin.

But by placing the seasoned dry mix back in the marinade wont that wash that seasoning all away?

It helps if you would put the recipe in writing. Videos go to fast.

my coating always comes off the side that goes down first in the airfryer

Thank you. It tasted great!

What is i dont have Avocado oil spary what can i use instead

Wonderful recipe, delicious chicken drums with a little kick

Love your personality 1st and foremost. That's what I look at 1st. You just got a new subscriber. Just got a COSORI Air Fryer and I'm watching you NOW all the time because it didn't come with the instructions. Thank you, and how about a rump roast? Can you help me with that? ❤💯🇺🇲🙏👍🙋

Brilliant information again, love your videos. And, you jogged me into getting a bag holder after struggling to fill bags for years. Thank you.

Please NO music or sound effects!

Will using Canola oil be not as good as avocado oil for any reason? It’s what i have right now is why I’m asking.

How much for the same pack of chicken today ?

Looks bloody awful