Air Fryer Buttermilk Chicken – Crispy and Juicy

If crispy chicken is your idea of a good fakeaway, this air fryer buttermilk chicken is definitely worth trying. You get that lovely seasoned, crunchy coating on the outside while the chicken stays juicy underneath, without having to deal with a pan or fryer full of hot oil.

I’ve made this a number of times now and there have definitely been a few lessons along the way, including some slightly overdone batches! The biggest difference I’ve found comes from giving the chicken enough time in the buttermilk and making sure the coating has enough space to crisp up in the air fryer.

You can make it with chicken thighs or breast, although you’ll need to adjust the cooking time according to the size and cut you’re using. If you’re unsure, my air fryer chicken cooking times guide is useful alongside this recipe.

Why use buttermilk for chicken?

Buttermilk isn’t just there to give us another ingredient to buy. Its acidity helps tenderise the chicken while it marinates, and I’ve found it also gives the flour and breadcrumb mixture something to cling to when you add the coating.

You can buy buttermilk from most larger supermarkets, but if you can’t find it, you can make a quick substitute using milk and lemon juice or white vinegar. I wouldn’t bother choosing low-fat buttermilk specifically for this recipe; use whichever is easiest to find.

The time you leave the chicken marinating makes a difference too. If I’m organised, I prefer to get it into the fridge several hours before we want to eat. Even an hour is useful though, so don’t abandon dinner completely because you’ve forgotten to start it at lunchtime!

Which chicken should you use?

I like chicken thighs for this because they’re juicy and fairly forgiving, especially when you’re getting used to how quickly your particular air fryer cooks. Chicken breast works too and is particularly handy if you want to make strips or smaller pieces for wraps and burgers.

Drumsticks can also work, but different cuts and sizes of chicken won’t cook in exactly the same amount of time. That’s why I’d always check the thickest piece rather than assuming that because one is cooked, every piece in the basket must be ready.

If you regularly cook different cuts, have a look at my air fryer chicken cooking times guide where I’ve brought the timings together in one place.

Air fryer buttermilk chicken recipe

The actual recipe is surprisingly straightforward. The chicken marinates in seasoned buttermilk before being coated in flour, panko breadcrumbs and spices, then cooked in the air fryer with a little spray oil to help that coating turn golden and crisp.

The one thing I wouldn’t rush is the coating. Let the excess buttermilk drip from each piece, but don’t completely dry the chicken because you need some moisture there for the flour and breadcrumbs to stick.

Press the coating onto the chicken rather than simply rolling it around and hoping for the best. It’s slightly messier, admittedly, but you get a much better covering.

The Air Fryer Buttermilk Chicken Recipe

This air fryer buttermilk chicken recipe serves 4 people.

Ingredients

For the Chicken & Marinade:

• 500g Chicken thighs (boneless and skinless for a healthier option) or breasts cut into strips.
• 250ml Low-fat buttermilk (or the DIY milk/lemon mix above).
• 1 tsp Salt.
• 1 tsp Black pepper.

For the Crispy Coating:

• 100g Plain flour (use wholemeal for extra fibre, or gluten-free flour if needed).
• 50g Panko breadcrumbs (these are lighter and crispier than standard breadcrumbs).
• 2 tsp Smoked paprika.
• 1 tsp Garlic powder.
• 1 tsp Onion powder.
• ½ tsp Cayenne pepper (optional, if you like a kick).
• ½ tsp Dried oregano or thyme.
• Low-calorie cooking oil spray (like Frylight or a generic vegetable oil spray).

Method

Step 1: Marinate the Chicken

Place your chicken pieces in a large bowl. Pour over the buttermilk, salt, and pepper. Mix it well so every piece is coated. Cover the bowl and pop it in the fridge.

Time: Minimum 30 minutes, but if you can leave it for 3-4 hours (or even overnight), the chicken will be much more tender.

Step 2: Prepare the Coating

In a shallow dish (a wide pasta bowl works well), mix the flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne, and herbs. Give it a good whisk with a fork to ensure the spices are evenly distributed.

Step 3: The Dip and Dredge

Preheat your air fryer to 190°C (375°F) for about 3 minutes.
Take a piece of chicken out of the buttermilk. Let the excess drip off slightly, but don’t wipe it dry.
Place it into the flour mixture. Press the chicken down firmly into the crumbs, then flip and press again. You want a thick, even coating.

Step 4: The Air Fry

Place the chicken in the air fryer basket.

• Crucial Step: Do not overcrowd the basket. The air needs to circulate around each piece to make it crispy. If the pieces are touching, you will end up with soggy patches. You might need to cook in two batches.
  Spray the top of the chicken generously with your cooking spray. This helps the flour brown and crisp up.

Step 5: Cooking Time

Cook for 20 to 25 minutes.
Halfway through (after about 10-12 minutes), open the drawer, flip the chicken pieces over, and give the new top side a spray with oil.

• Note: If you are using small chicken breast strips (tenders), check them after 12-15 minutes as they cook faster than thighs.

Step 6: Rest and Serve

Once the internal temperature of the air fryer buttermilk chicken hits 75°C and the coating is golden brown, take them out. Let them rest on a wire rack for 5 minutes. This stops the juices from running out as soon as you bite into it.

Getting the coating really crispy

The biggest enemy of crispy air fryer chicken is overcrowding. It’s tempting to squeeze the last couple of pieces into the basket rather than cooking another batch, but if the hot air can’t circulate properly you’ll end up with pale or soggy areas.

I also give the coating a light spray of oil before cooking. When I turn the chicken halfway through, I check for any dry, floury-looking patches and give those another light spray rather than soaking the whole lot.

Panko breadcrumbs work particularly well here because they’re larger and give the coating more texture. You can use ordinary breadcrumbs if that’s what you have, but don’t expect the finished coating to look exactly the same.

What to serve with air fryer buttermilk chicken

This is very much fakeaway food in our house, so I’d serve it with whatever we’d actually fancy alongside fried chicken rather than trying to make the plate look virtuous!

Chips are the obvious choice, and my air fryer salt and pepper chips are especially good if you want something with plenty of flavour. Homemade wedges, corn on the cob and coleslaw work nicely too, or you could slice the chicken and put it into wraps with salad and whatever sauces everyone likes.

If you’ve got a dual-drawer air fryer, cooking the chicken in one side and potatoes in the other makes dinner particularly easy.

For more ideas for using your air fryer, have a browse through my air fryer recipes too.

Food safety when cooking chicken in an air fryer

Air fryers cook quickly, but a crispy outside doesn’t necessarily mean the middle of a thick piece of chicken is ready.

I use a food thermometer because it takes the guesswork out of it, particularly when the pieces aren’t all exactly the same size. The Food Standards Agency advises checking that poultry is thoroughly cooked, and you shouldn’t wash raw chicken before cooking because splashes can spread bacteria around your kitchen.

Check the thickest part of the chicken rather than relying entirely on the cooking time in a recipe, especially if you’ve changed the cut or size of the pieces.

Why isn’t my buttermilk chicken crispy?

If the coating looks pale or soggy, first look at how much chicken you’ve put in the basket. Pieces packed tightly together can’t get the same circulation of hot air as chicken cooked in a single layer.

Too much wet marinade underneath the coating can also cause problems, so let the excess drip away before dredging the chicken. At the other extreme, completely drying it makes it harder for the coating to stick.

Finally, look for floury patches during cooking. A small amount of oil spray on those areas can make a surprising difference.

Why does the coating fall off?

Make sure you press the flour and breadcrumb mixture firmly onto the chicken when coating it, then give it time to set during cooking before turning it.

Being too enthusiastic with the tongs early on can pull the coating away before it has crisped sufficiently. I try to turn each piece carefully rather than moving it around repeatedly.

Can I stack the chicken?

I wouldn’t. You want the hot air circulating around as much of the coating as possible, which can’t happen properly where two pieces are sitting on top of one another.

Cook it in batches if necessary. It’s mildly annoying when you’re hungry, but considerably less annoying than making a lovely coating and then eating it soggy.

Can I make it gluten-free?

You could adapt it using a suitable gluten-free flour and gluten-free breadcrumbs, but check the labels of all the ingredients you’re using rather than assuming they’re suitable.

The finished texture may be slightly different depending on the flour and breadcrumbs you choose.

Can you freeze air fryer buttermilk chicken?

You can freeze cooked chicken once it has been cooled and stored appropriately. When reheating, make sure it’s thoroughly heated all the way through before eating.

The coating is unlikely to be quite as perfect as when freshly cooked, but reheating in the air fryer generally gives you a better chance of getting some crispness back than using the microwave.

A few things I’ve learnt making it

The main thing I’d say is not to get too hung up on making every piece look identical. Homemade coated chicken isn’t going to emerge looking as though it has come down a factory production line, and that’s absolutely fine.

Give the buttermilk time to do its job, press plenty of coating onto the chicken and don’t cram the basket full. Keep an eye on the floury areas and check the chicken itself is properly cooked rather than relying blindly on the timer.

That’s really all there is to it. It’s a slightly messy recipe at the coating stage, but when you’re sitting down with crispy chicken and chips afterwards, I think it’s worth the extra bowl!

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