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Air Fryer KFC Original Recipe Chicken

Air Fryer KFC Original Recipe Chicken - recipe card
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This air-fried chicken delivers the iconic crispy, craggy exterior and juicy, tender meat of the original recipe with significantly less oil. The secret lies in a carefully balanced blend of 11 herbs and spices, plus a buttermilk marinade that tenderizes and flavors the chicken right to the bone. Each bite is a nostalgic, guilt-free indulgence.

Ingredients

Scale
  • 2 lb bone-in, skin-on chicken pieces (drumsticks and thighs recommended), trimmed of excess skin
  • 1 cup buttermilk, well-shaken
  • 1 1/2 tbsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp celery salt
  • 1 tsp ground mustard
  • 1 tsp paprika (smoked or sweet)
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp onion powder
  • 1/2 tsp ground white pepper
  • 1/4 tsp dried marjoram
  • 1 1/2 cups all-purpose flour
  • Nonstick cooking spray (or vegetable oil in a spray bottle)

Instructions

  1. In a large bowl, whisk together the buttermilk, 1 tablespoon of the kosher salt, and black pepper. Add the chicken pieces, turning to coat fully. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum tenderness and flavor penetration.
  2. In a separate shallow dish, combine the all-purpose flour, remaining 1/2 tablespoon kosher salt, thyme, basil, oregano, celery salt, mustard, paprika, garlic powder, ginger, onion powder, white pepper, and marjoram. Whisk thoroughly until all spices are evenly distributed.
  3. Preheat the air fryer to 360°F (182°C) for 3 minutes. Ensure the basket is clean and dry.
  4. Working with one piece at a time, remove chicken from the buttermilk, allowing excess to drip back into the bowl. Dredge the chicken in the seasoned flour, pressing firmly so the flour adheres thoroughly. Shake off any excess flour.
  5. Place the floured chicken on a wire rack and let it rest for 10 minutes. This allows the flour to hydrate and adhere, creating a more even crust that won’t fall off during cooking.
  6. Generously spray the air fryer basket with nonstick spray. Place the chicken pieces in the basket in a single layer, leaving at least 1 inch of space between each piece to allow air circulation. Work in batches if necessary.
  7. Spray the tops of the chicken pieces generously with nonstick spray. This helps the flour coating turn golden and crispy.
  8. Air fry at 360°F (182°C) for 12 minutes. Do not flip yet. After 12 minutes, carefully flip each piece with tongs and spray the tops again with nonstick spray.
  9. Continue air frying for another 10-12 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) and the crust is deep golden brown and crispy. The coating should be crackly to the touch.
  10. If your air fryer runs hot, check the chicken at the 20-minute mark. If the crust is browning too quickly, reduce the temperature to 340°F (171°C) for the remaining 4-5 minutes.
  11. Remove the chicken from the air fryer and let it rest on a wire rack for 5 minutes. This rest allows the juices to redistribute, preventing them from running out when you bite into the chicken.
  12. Serve immediately while the crust is at its crispiest. Optional: sprinkle with a little extra kosher salt right before serving.

Notes

Storage: Refrigerate leftover chicken in an airtight container for up to 3 days. Freezing: Cool completely, then wrap each piece in plastic wrap and place in a freezer bag for up to 2 months. Reheating: For best results, reheat in the air fryer at 350°F (177°C) for 4-6 minutes, or until heated through and crispy. In a hurry, you can microwave, but the skin will lose its crispness.

Nutrition

Keywords: air fryer chicken, KFC original, crispy fried chicken, buttermilk fried chicken, KFC copycat, air fryer fried chicken, easy chicken dinner, southern fried chicken, crispy chicken wings, copycat KFC

Find it online: https://copycatkitchenco.com/air-fryer-kfc-original-recipe-chicken/