Crispy Air Fryer Buttermilk Fried Chicken: A Southern Soul Food Delight
There’s nothing quite like the irresistible aroma and satisfying crunch of perfectly fried chicken. For generations, Southern Buttermilk Fried Chicken has held a cherished place at family tables, a true embodiment of soul food traditions. Now, with the magic of the air fryer, you can recreate that authentic, mouth-watering experience with significantly less oil and fuss. This recipe delivers incredibly crispy, golden-brown chicken wings that are tender and juicy on the inside, all achieved with minimal ingredients and effort. Whether you’re a seasoned cook or just starting your air frying journey, prepare to delight your taste buds with this healthier twist on a timeless classic.
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This recipe was originally published in 2018 and has since been updated for enhanced flavor and clarity.
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Our Air Fryer Buttermilk Fried Chicken recipe begins with succulent chicken wings, meticulously brined in tangy buttermilk, then coated in a perfectly seasoned breading. This foundational Southern technique ensures every bite is bursting with flavor and unmatched tenderness. The result is a dish that evokes the heartwarming taste of authentic home cooking, guaranteed to be a hit with everyone at your table.
Complement this classic with my Southern Style Soul Food Macaroni and Cheese for a complete meal!
Looking for more air fryer inspiration? You might also enjoy these popular recipes: Air Fryer Fried Pork Chops, Air Fryer Homemade French Fries, and Air Fryer Panko Breaded Shrimp.
The air fryer truly brings me back to my culinary roots. Growing up, fried food was a staple in my household and community, a fundamental part of our Southern heritage. Fried chicken, pork chops, catfish – you name it, we fried it all! My family’s deep ties to the South mean we specialize in incredibly flavorful cuisine, though not always the healthiest approach. As I matured, I became more aware of the health implications of excessive deep-frying, often drenching food in vegetable oil. For a time, I largely gave up fried foods.
Then came the air fryer, a game-changer that revolutionized my kitchen. This innovative appliance allows me to enjoy nearly all my favorite “fried” dishes, from crispy chicken to golden fries, with a fraction of the oil. It’s no exaggeration to say the air fryer has made it possible to savor the foods I love without the guilt, merging traditional flavors with a healthier cooking method. It’s truly the best of both worlds!
Is Air Fried Chicken Healthy?
Absolutely! One of the most significant advantages of using an air fryer is its ability to drastically reduce the amount of fat consumed compared to traditional deep-frying. Deep-frying submerges food in a large volume of oil, which is absorbed, increasing calorie and fat content. An air fryer, however, circulates hot air to cook food, requiring only a light spray of oil to achieve that coveted crispy exterior. This method can cut fat content by 70-80% or even more!
Furthermore, air frying empowers you to choose healthier cooking oils. While traditional frying often relies on less healthy vegetable oils, an air fryer allows you to use options like olive oil or avocado oil, which are rich in monounsaturated fats. These “good” fats are known to support heart health and can help lower bad cholesterol levels. By minimizing unhealthy fats and offering healthier oil choices, air-fried chicken truly becomes a wholesome alternative to its deep-fried counterpart, letting you enjoy your favorite foods with less guilt and more nutritional benefit.
How to Make Crispy Air Fryer Buttermilk Fried Chicken
Achieving perfectly crispy and flavorful air-fried chicken involves a few straightforward steps:
- Season the Breading Thoroughly: I always recommend combining your chosen seasonings directly with the flour. This ensures that the breading itself is perfectly flavored, distributing taste evenly across every piece of chicken. This method creates a robust and delicious crust that adheres beautifully.
- Achieve Even Coating: After marinating the chicken in buttermilk, generously dredge each wing in the seasoned flour mixture. For an efficient and less messy approach, you can place the wings and flour into a large Ziploc bag, seal it, and shake vigorously. The goal is to ensure every surface of the chicken wing is thoroughly coated. Any missed spots will result in unevenly cooked breading, appearing pale and less crispy after air frying.
- Proper Oil Application: Once coated, lightly spray both sides of the chicken with cooking oil. It’s crucial to spray from a slight distance to avoid dislodging the breading. This light application of oil is key for achieving that golden-brown color and exceptional crispiness without excess grease.
- Air Fry to Perfection: Carefully load the prepared chicken into your air fryer basket, ensuring not to overcrowd it. Air fry according to the recipe instructions, flipping halfway through to ensure even cooking and browning. Watch as your chicken transforms into beautifully crispy fried wings!
Can You Use Frozen Chicken?
Yes, you can certainly use frozen chicken for this recipe, but there are important considerations to ensure the best results. For optimal flavor and texture, fresh chicken is always preferred as it allows the buttermilk marinade and breading to adhere and penetrate most effectively. If you opt for frozen chicken wings, you absolutely cannot bread them while they are still frozen, as the breading will not stick properly and will likely result in a poor texture.
To use frozen chicken, first thaw it completely. The best method is to transfer it to the refrigerator overnight. If you’re short on time, you can place the sealed chicken in a bowl of cold water, changing the water every 30 minutes until thawed. Alternatively, if cooking directly from frozen without thawing, you will need to pre-cook the chicken in the air fryer for 5-6 minutes at a lower temperature (around 360°F or 180°C) to partially cook and defrost it. After this initial cook, drain any accumulated liquid, then proceed with the buttermilk brining and breading steps as described in the recipe. Always ensure the chicken reaches a safe internal temperature of 165°F (74°C) before serving.
Optimal Air Fryer Temperature
For most air-fried chicken recipes, including this buttermilk fried chicken, I find that 400 degrees Fahrenheit (200 degrees Celsius) is the ideal temperature setting. This high temperature is crucial for several reasons:
- Rapid Browning: High heat helps the breading achieve a beautiful golden-brown color quickly.
- Maximum Crispiness: The intense heat ensures the exterior becomes exceptionally crispy, mimicking the texture of deep-fried chicken.
- Even Cooking: While the exterior crisps, the circulated hot air ensures the chicken cooks through evenly and efficiently.
While 400°F works best for wings, always be mindful that air fryer models can vary. Some might run hotter or cooler. If you notice your chicken browning too quickly, consider reducing the temperature slightly to 375°F (190°C). Conversely, if it’s not crisping up enough, you might extend the cooking time or increase the temperature slightly towards the end.
Can You Stack Chicken in an Air Fryer?
To achieve truly crispy air-fried chicken, it is paramount to avoid stacking the pieces in the air fryer basket. Air fryers work by circulating hot air around the food, and if the basket is overcrowded or the chicken is stacked, that airflow is significantly impeded. I always load the wings in a single layer, ensuring there’s enough space between each piece for the hot air to reach all surfaces.
When chicken is stacked, it creates several problems:
- Steaming, Not Frying: Instead of crisping, the chicken will steam, resulting in a soggy, less appealing texture.
- Uneven Cooking: Pieces that are covered or touching will not cook or brown evenly, leading to inconsistent results.
- Longer Cook Times: Impeded airflow means it will take much longer for all the chicken to cook through and become crispy.
Therefore, I strongly recommend cooking in batches if necessary, especially when making a larger quantity. Patience and proper spacing are key to unlocking the full potential of your air fryer and guaranteeing crunchy, delicious results every time.
How Long to Cook Air Fryer Fried Chicken
The cooking time for air fryer buttermilk fried chicken wings can vary, typically ranging from 20 to 25 minutes. This timeframe depends on several factors, including the size of your chicken wings (drumettes vs. flats, or whole wings), the specific model and wattage of your air fryer, and your personal preference for crispiness. Some air fryers cook faster or hotter than others.
Regardless of crispiness preference, food safety is non-negotiable. Always use a reliable meat thermometer to verify that the chicken has reached a safe internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). Insert the thermometer into the thickest part of the chicken, avoiding the bone. If the chicken hasn’t reached this temperature, continue cooking in 2-3 minute increments until it does. If you prefer an extra crispy skin, you can extend the cooking time by an additional 2-5 minutes after it’s reached the safe internal temperature, monitoring closely to prevent burning.
How to Reheat Air Fried Chicken
Reheating fried chicken without losing its crispy texture can be a challenge, but your air fryer is the perfect tool for the job. To bring leftover air-fried buttermilk chicken back to life, I recommend reheating it at 350 degrees Fahrenheit (175 degrees Celsius) for approximately 4-6 minutes. The exact time may vary depending on the size of the pieces and your air fryer model, but the goal is to heat it through until the skin is wonderfully crisp again.
For best results:
- Arrange the chicken in a single layer in the air fryer basket, ensuring not to overcrowd it.
- Check for crispiness after 4 minutes and add more time if needed.
- Avoid reheating in a microwave, as this method often leaves fried chicken soggy and rubbery, completely losing its delightful crunch.
Why Buttermilk is Essential for Fried Chicken
Buttermilk isn’t just a traditional ingredient in Southern fried chicken; it’s a key player in achieving that signature tender, juicy, and flavorful result. The magic lies in its slightly acidic nature. When chicken is soaked in buttermilk, the lactic acid present in the buttermilk gently breaks down the tough protein fibers in the meat. Unlike stronger acids (like lemon juice or vinegar used directly), buttermilk is mild enough to tenderize the chicken without making it tough or rubbery.
This tenderizing process allows the chicken to absorb more flavor from the marinade and keeps it incredibly moist during cooking. The buttermilk also creates a thick, clingy base for the breading, ensuring a uniform and crispy crust. For the most tender and juicy chicken, marinating is your best bet. I recommend refrigerating the chicken in buttermilk for a minimum of one hour, and for truly exceptional results, you can let it marinate overnight. This extra time allows the buttermilk to work its wonders, infusing the chicken with unparalleled taste and texture.
How to Substitute Buttermilk
Don’t have buttermilk on hand? No problem! It’s incredibly easy to make a quick and effective substitute using ingredients you likely already have in your kitchen. For every cup of buttermilk needed, you can use:
Milk + Acid Method:
Simply combine ¼ cup of regular milk (dairy or non-dairy works) with 1 tablespoon of either white vinegar or fresh lemon juice. Stir gently and let the mixture sit for about 5-10 minutes. You’ll notice it will curdle slightly, thickening and developing that characteristic tangy flavor, mimicking true buttermilk. This is a reliable and popular method.
Yogurt or Kefir Method:
Plain yogurt or kefir can also serve as a good substitute due to their similar tang and consistency. Thin them down slightly with a bit of milk or water if they are too thick, aiming for a pourable consistency similar to buttermilk. Use roughly a 1:1 ratio, adjusting as needed.
For more detailed information on creating the perfect buttermilk substitute, you can explore resources like Taste of Home’s guide on How to Substitute Buttermilk.
Expert Recipe Tips for Air Fryer Fried Chicken
To ensure your Air Fryer Buttermilk Fried Chicken is absolutely perfect every time, keep these expert tips in mind:
- Maintain Breading Integrity: Rather than just shaking the basket, I prefer to open the air fryer and carefully turn each chicken wing over every 5 minutes during cooking. This gentle flipping helps keep the breading perfectly intact while ensuring even crisping on all sides. However, if shaking the basket is more convenient for you, just be mindful and gentle to preserve the coating.
- Ensure Food Safety: The most crucial tip is always to use a reliable meat thermometer. Chicken is safely cooked when it reaches an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part of the meat, avoiding the bone. This prevents undercooked chicken and ensures a safe, enjoyable meal.
- Pat Chicken Dry: Before marinating, thoroughly pat your chicken wings dry with paper towels. Excess moisture can prevent the buttermilk and breading from adhering properly.
- Don’t Overcrowd the Basket: As mentioned, cooking in a single layer with space between pieces is essential for air circulation and crispiness. Cook in batches if necessary.
- Even Oil Spraying: Use an oil mister or spray bottle for a light, even coat of oil on the breaded chicken. This promotes browning and crisping. Ensure you spray from a distance to avoid blowing off the breading.
- Preheat Your Air Fryer: Just like a conventional oven, preheating your air fryer for 3-5 minutes before adding the chicken can help achieve more consistent cooking and a crispier exterior from the start.
- Experiment with Seasonings: While McCormick’s Montreal Chicken Seasoning is fantastic, feel free to experiment! A blend of paprika, garlic powder, onion powder, cayenne pepper, thyme, and sage can create a classic Southern flavor profile.
- Don’t Skip the Buttermilk Marinade: This step is critical for tenderizing the chicken and infusing it with flavor. Marinate for at least an hour, or overnight for the best results.
More Delicious Air Fryer Chicken Recipes
If you’ve fallen in love with air-fried chicken, explore these other fantastic recipes to expand your repertoire:
Air Fryer Chicken Fil-A SandwichAir Fryer Chicken NuggetsAir Fryer Chicken TendersAir Fryer Chicken BreastAir Fryer Chicken Thighs
Air Fryer Frozen Chicken Wings
Fried Chicken Salad
Air Fryer Chicken Parmesan
Perfect Side Dishes for Your Fried Chicken
No Southern fried chicken meal is complete without delicious accompanying sides. Here are some fantastic air fryer options that pair beautifully with this buttermilk fried chicken:
Air Fryer Potato Wedges
Air Fryer Sweet Potato Fries
Air Fryer Baked Potatoes
If you’re specifically looking for low-carb air fryer wings, be sure to check out my incredible Keto Air Fryer Chicken Wings recipe!
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Air Fryer Buttermilk Fried Chicken
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Course
Dinner, Lunch, Main Course
Cuisine
American, Southern, Soul Food
Keyword
air fryer chicken wings, air fryer fried chicken, Southern fried chicken, buttermilk chicken
Prep Time
10
Cook Time
20
Total Time
30
Servings
5
Calories
594kcal
Author
Brandi Crawford
Ingredients
- 2 ½-3 pounds whole chicken wings
- ¼ cup buttermilk
- ¾ cup all-purpose flour
- McCormick’s Grill Mates Montreal Chicken seasoning to taste (or your preferred poultry seasoning blend)
- salt and freshly ground black pepper to taste
- cooking oil spray I recommend olive oil or avocado oil.
Instructions
- Begin by patting the chicken wings thoroughly dry with paper towels. Transfer them to a large bowl and drizzle with the buttermilk. For optimal tenderization and flavor infusion, cover the bowl and refrigerate the chicken for at least 30 minutes, or ideally for 1 to 3 hours. You can even marinate them overnight for the best results.
- In a separate bowl large enough for dredging the chicken, combine the all-purpose flour, chicken seasoning (such as McCormick’s Montreal Chicken seasoning), salt, and pepper. Stir these ingredients together thoroughly to ensure a well-blended, flavorful coating.
- Remove the marinated chicken from the refrigerator. Dredge each chicken wing generously in the seasoned flour mixture, ensuring both sides are completely and evenly coated. Use a spoon or your fingers to help coat any areas of the chicken wing that might have been missed.
- Lightly spray the inside of your air fryer basket with cooking oil spray. This helps prevent sticking and promotes even browning.
- Carefully place the breaded chicken wings into the air fryer basket in a single layer. It’s crucial not to overcrowd the basket, as this will hinder air circulation and prevent the chicken from crisping properly. Cook in batches if necessary. Once loaded, spray the exposed chicken surfaces with cooking oil.
- Cook the chicken for 20 minutes at 400 degrees Fahrenheit (200 degrees Celsius). During cooking, stop and flip the chicken wings every 5 minutes (a total of 4 times) to ensure even browning and crispiness on all sides.
- After 20 minutes, use a meat thermometer to check the internal temperature of the chicken. It should reach a safe 165 degrees Fahrenheit (74 degrees Celsius) in the thickest part. If you prefer your chicken even crisper, you can add an additional 2-5 minutes of cooking time, checking frequently to prevent burning.
- Once cooked to your desired crispiness and internal temperature, carefully remove the chicken from the air fryer. Allow it to cool slightly for a few minutes before serving to ensure maximum crispiness.
Notes
- If you don’t have buttermilk, you can easily create a substitute: combine ¼ cup of regular milk (dairy or non-dairy) with 1 tablespoon of either white vinegar or fresh lemon juice. Let it sit for 5-10 minutes until it slightly curdles.
- For an alternative to McCormick’s Grill Mates seasoning, you can create your own blend with ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon paprika, and salt and pepper to taste. Feel free to adjust to your preferred flavor profile.
- Should you notice any areas of the chicken that are still visibly white from the flour after cooking, give them a quick spritz with cooking oil and cook for another 1-2 minutes until golden.
- If your chicken isn’t reaching your desired level of crispiness, a little more cooking oil spray can often help. Lightly spritz again and continue air frying for a few more minutes, monitoring closely.
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Nutrition Information
Calories: 594 kcal |
Carbohydrates: 14g |
Protein: 43g |
Fat: 39g
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Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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