On a quiet morning, sunlight poured through my kitchen window as I mixed flour, paprika, garlic powder, and a dash of cinnamon in a bowl. Each stir brought the blend closer to smooth and creamy, and I couldn’t help but smile with every swirl. The aroma of seasoned chicken filled the air, and as I took that first crispy bite, it felt like a warm, delicious hug, comforting and wholesome. This air fryer fried chicken skips the buttermilk, using eggs or a dairy-free substitute, making it a simple, mess-free, and healthier option without sacrificing flavor.
Fried chicken has deep roots, tracing back to Scottish immigrants who brought pan-frying techniques to the American South, and West Africans who introduced rich seasoning traditions. Over time, it became a staple in Southern and Soul Food cuisine, gracing Sunday dinners and family gatherings. This recipe honors that history while embracing modern convenience. Whether you’re new to cooking or a seasoned home chef, this method is beginner-friendly, family-friendly, and health-minded. Come join me. This air fryer chicken recipe is comfort made easy.
Equipment & Tools Needed
Essential Air Fryer Equipment
- Air fryer (6 qt or 3.8 qt recommended) – Basket capacity matters so you can cook several pieces at once without overcrowding.
- Air fryer thermometer (if your model doesn’t have a built-in sensor) – Ensures the oil and air stay at the correct temperature.
- Nonstick cooking spray or oil mister (canola, avocado, or olive) – A light mist helps the coating turn extra crispy without deep frying.
Air Fryer Fried Chicken without Buttermilk
Ingredients
Equipment
Method
- Yield: Serves 4–6 (adjust based on air fryer capacity)
- Prep Time: 10 minutes
- Cook Time: 20–25 minutes per batch
- Total Time: 30–35 minutes
- Mix Dry Coating
- In a shallow bowl or bag, combine:
- 1 cup all-purpose flour (or gluten-free alternative)
- ½ cup cornstarch (or potato starch)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- Optional: ½ teaspoon each thyme & basil, 1 teaspoon ground ginger, 1 teaspoon white pepper, 1 teaspoon celery salt, 2 teaspoons garlic salt, 1 teaspoon dried mustard, 4 teaspoons paprika.
- Use a fork or whisk to break up any lumps so the dry mix is well combined.
- Prepare the Egg Wash
- Crack 3 eggs into a medium bowl, whisk until frothy, and season with a pinch of salt if you like. Set aside.
- Dry Dip (First Layer)
- Dip one or two pieces of chicken at a time into the egg bowl. Let the excess drip off so you don’t end up with a soggy coating.
- Transfer the chicken immediately into the flour mixture or place it in the bag with the dry coating.
- Close the bag (or press the chicken in the bowl) and shake gently so the flour mixture adheres evenly. Press lightly to make sure the coating sticks without balled spots.
- Rest Before Cooking (Optional but Recommended)
- Place each coated piece on a wire rack or a tray and let it sit for 5–10 minutes. This resting period helps the coating to set so it won’t fall off during cooking.
- Set your air fryer to 350 °F (175 °C) and let it run for 5 minutes with the basket in place. While it preheats, lightly spray the basket with nonstick cooking spray or brush on a thin layer of oil.
- Arrange Chicken in Basket
- Place the chicken skin-side up in a single layer, leaving at least ½ inch between each piece for proper air circulation. Do not floor the basket—overcrowding leads to uneven cooking and soggy spots.
- Cook
- Air fry at 350 °F (175 °C) for 15 minutes.
- At around 8 minutes in, open the basket and:
- Flip each piece to skin-side down.
- Take note of any visible “white” patches of flour. Lightly mist or brush those spots with cooking spray to prevent a floury coating.
- Close the basket and resume cooking for the remaining time.
- After 15 minutes, flip the chicken so it’s back to skin-side up. Increase the temperature to 375 °F (190 °C) for an extra crisp crust. Cook for 3–5 minutes, or until:
- A digital thermometer in the thickest part of the chicken reads 165 °F (74 °C).
- The outside is golden-brown, puffy, and crackly to the touch.
- Transfer the hot chicken to a wire rack and let it rest for 3–5 minutes. Resting lets juices redistribute, keeping the meat juicy and the coating crisp. Garnish with chopped parsley or lemon wedges if you like, and serve with your favorite sides.
Notes
Why Skip Buttermilk?
Buttermilk, originally the liquid left behind after churningbutter out of cultured cream, is tangier and thicker than regular milk. Modern buttermilk is made by adding lactic acid bacteria to milk, creating an acidic tangy flavor that helps tenderize meat. Despite its benefits, it’s not necessary for tenderizing fried chicken, theegg wash or a quick dairy free buttermilk substitute does the job more conveniently.
Why Use Cornstarch?
Cornstarch is a thickening ingredient that’s the secret ingredient for ultra-crispy coatings. When paired with all-purpose flour, it helps prevent gluten development, resulting in a crispier crust. In many Korean fried chicken or Japanese fried chicken recipes, they use only cornstarch or potato starch for a lightning-fast crisp
Variations & Substitutions
Gluten-Free & Keto Options
Gluten-Free Breading
- Use 100 % cornstarch or a 1:1 gluten-free all-purpose blend (e.g., rice flour + tapioca starch).
- Boost seasonings so you don’t miss the taste of all-purpose flour.
Keto-Friendly Breading
- Swap regular flour for almond flour or crushed pork rinds + Parmesan (measure 1:1 by volume).
- Add ¼ teaspoon xanthan gum for better binding if needed.
Flavor Profiles Beyond Basic
Cajun-Style Chicken
- Add ½ teaspoon cayenne pepper, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ teaspoon dried oregano to your dry mix for a spicy Southern flair.
Lemon-Pepper Chicken
- Mix the zest of 1 lemon directly into the flour. Add 1 teaspoon coarse black pepper and 1 teaspoon parsley flakes for a zesty bite.
Garlic-Parmesan Chicken
- After air frying, toss hot chicken in 2 tablespoons melted butter, ¼ cup finely grated Parmesan, and 1 teaspoon minced garlic for a rich, garlicky crust.
Dairy-Free Buttermilk Marinade (Optional Pre-Marinade)
Homemade Vegan “Buttermilk”
- Stir 1 cup almond milk (or oat milk) with 1 tablespoon lemon juice (or white vinegar). Let sit for 5 minutes until slightly curdled.
Marinating Instructions
- Submerge each piece in this “buttermilk” for 2 hours up to 24 hours in the fridge.
- Pat dry before dredging to avoid a soggy coating, this gives you the tang without dairy.
Serving Suggestions & Pairings
Classic Southern Sides
- Mashed potatoes & gravy or country gravy
- Homemade cornbread (with buttermilk) or cornbread without buttermilk
- Collard greens, green beans, black eyed peas, or okra
- Coleslaw (vinegar-based or creamy), biscuits (like buttermilk biscuits without buttermilk), or fried cabbage with sausage
Modern & Creative Pairings
Salads & Wraps
- Make a fried chicken salad with mixed greens, cherry tomatoes, and honey mustard dressing.
- Or assemble a fried chicken wrap with slaw, pickles, and spicy mayo for a fun twist.
Brunch Ideas
- Chicken and waffles: Use leftover chicken as a topping over Belgian waffles with maple syrup.
- Biscuit sandwich: Place chicken between buttermilk biscuits, add pickled jalapeños and a drizzle of honey.
Storage, Reheating & Leftover Hacks
Refrigeration & Freezing Guidelines
- Once cooled, store chicken in an airtight container in the fridge for up to 3 days.
- To freeze, lay pieces on a tray (flash-freeze for 1 hour) before transferring to a freezer bag. Stays good for 2–3 months.
Reheating in the Air Fryer
- Preheat to 375 °F (190 °C).
- Place chicken in a single layer and heat for 2–3 minutes until crisp and warmed through.
Leftover Meal Ideas
Breakfast Hash
- Chop leftover chicken; sauté with diced potatoes, onions, and bell peppers; top with a fried egg.
Chicken Tacos
- Shred chicken and toss with BBQ or buffalo sauce; serve in warm tortillas with slaw.
Chicken Nuggets & Dips
- Cut leftover pieces into bite-sized nuggets; reheat in an air fryer for 2 minutes; serve with honey mustard or ranch.
Cooking Science & Tips
The Science of Crispiness (Maillard Reaction)
When you combine flour + cornstarch + high heat, you trigger the Maillard reaction, which creates that signature crunch and golden color. In an air fryer, hot air circulates around each piece, making it mimic deep frying. The star here is crispiness without the greasy mess.
Why Eggs Work Instead of Buttermilk
- Egg proteins bind the dry coating to the chicken, creating a nice shell that keeps moisture in and lets the outside crisp up.
- Buttermilk is an acidic marinade (lactic acid bacteria in cultured cream turn milk + cream into tangy, thicker buttermilk), which helps tenderize in marinades over 2 hours up to 24 hours. We skip that here by using eggs and letting the chicken rest after coating, so you still get a tasty, tender result.
FAQs
Do I need to wash raw chicken before cooking?
No, USDA guidelines and the Drexel University study agree that washing raw chicken can cause bacteria to spread. Instead, pat your chicken dry with a wet paper towel (being careful not to let it touch other surfaces), then toss the towel immediately.
Can I use frozen chicken without thawing?
Yes, you can cook frozen chicken in the air fryer, but it’ll take about 50 % longer. Place the chicken on a roasting rack or over vegetables so heat can circulate around it.
Is buttermilk necessary for tenderizing?
No, eggs do a great job of binding and adding moisture. Buttermilk is acidic (from lactic acid bacteria in cultured cream) and works as a tenderizer over 2 hours up to 24 hours, but for fried chicken, we rely on egg proteins and proper rest time to keep the meat tender and the skin crispy.
How do I know when the chicken is fully cooked?
Use a cooking thermometer inserted into the thickest part of the chicken. It should read 165 °F (74 °C).
Can I stack chicken pieces in the air fryer basket?
No, stacking leads to uneven cooking. Always use a single layer so each piece gets hot air all around.
Can I double-dip (egg, flour, egg, flour) in the air fryer?
Yes, you can do a double-dip for a thicker coating, but it may pull off in patches if you don’t let excess egg drip and if you don’t spray evenly. Go light with extra layers.
Can I make this recipe kosher?
Absolutely. Use kosher chicken (from Kosher animals raised under strict kosher health requirements) and kosher cooking oil in a kosher pan. The salt used for dry brining in kosher processing is similar to a dry brine, so it can actually enhance the meat quality. The result is some of the best kosher fried chicken you’ll ever taste.
Hi, I’m Lena Brooks, a proud Southern soul who grew up in my grandmother’s kitchen. For over eight years, I’ve been perfecting crispy fried chicken, zesty seafood boils, and juicy homemade burgers. I love giving classic recipes a healthy twist think keto-friendly, vegan, or kefir-infused and every dish is tested in my own kitchen to make sure it’s foolproof and delicious. Whether you’re just starting out or you’ve been cooking for years, join me for simple, heartwarming recipes that bring people together.