Best 19 Air Fried Chicken Recipes

AIR FRYER FRIED CHICKEN

Steps:

• Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
• When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
• Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
• Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
• When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

AIR-FRIED KOREAN CHICKEN WINGS

Steps:

• Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
• Preheat air fryer to 400 degrees F (200 degrees C).
• Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper. Add cornstarch and toss wings until fully coated. Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
• Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
• Dip each wing in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

DRY-RUB AIR-FRIED CHICKEN WINGS

Steps:

• Preheat air fryer to 350 degrees F (175 degrees C).
• Whisk together brown sugar, paprika, salt, garlic powder, onion powder, poultry seasoning, mustard powder, and pepper in a large bowl. Toss in chicken wings and rub the seasonings into them with your hands until fully coated.
• Arrange wings in the basket of the preheated air fryer, standing up on their ends and leaning against each other and the wall of the basket.
• Cook until wings are tender inside and golden brown and crisp on the outside, about 35 minutes. Transfer wings to a plate and serve hot.

EASY AIR-FRIED CHICKEN BREAST

Steps:

• Preheat an air fryer to 360 degrees F (182 degrees C).
• Brush both sides of the chicken breast with olive oil and season with salt, pepper, and garlic powder on one side. Set chicken breast, seasoned side down, into the air fryer basket and sprinkle the other side with salt, pepper, and garlic powder.
• Air-fry for 9 minutes, flip, and cook until chicken breast is no longer pink in the center and the juices run clear, 9 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Transfer chicken breast onto a plate and loosely cover with foil. Let rest for 5 minutes before serving.

CRISPY AIR-FRIED CHICKEN

Steps:

• Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
• Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
• Preheat an air fryer to 380 degrees F (190 degrees C).
• Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
• Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
• Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.

NUWAVE DELUXE AIR FRIED CHICKEN

Steps:

• 1. Place 4 thawed pieces of chicken in a Ziploc bag. Add one tablespoon of Ranch dressing mix(or other seasoning as desired) to bag and shake in order to coat chicken. Add 1/2 cup of low-fat buttermilk to Ziploc. Remove excess air and close bag. Let refrigerate overnight. (This step can be skipped if time is an issue. Skip to step 2.
• 2. When chicken is marinated, set up the dipping bowls.
• 1st Bowl-1 egg and one egg white (Whisked well).
• 2nd Bowl- 1/2 Cup Bread Crumbs mixed with 2 tablespoons of dry Ranch Dressing mix (or other seasoning) and 1/2 teaspoon of garlic salt.
• Spray the 4" rack (3" if using Elite) generously with cooking spray. This prevents the coating from sticking to rack.
• 3. Let milk drip off pieces and beginning one at a time, roll them in the egg mix. Once covered, move piece to breading bowl.
• 4. Put one piece at a time in breading bowl and shake around until well-covered.
• 5. Place chicken on 4" rack (3" if using Elite) with the main skin sides down. Spray chicken generously with butter cooking spray. This will allow the chicken to crisp up and keep crumbs from flying around in the oven.
• 6. Set for 15 minutes at Power Level High (350 degrees for Elite) and start. When done, flip pieces over and set for another 15 minutes at Power Level High. If you desire crispier chicken, set the Elite for 375 degrees.
• *It is important to remove the dome as soon as the timer beeps. This will keep the chicken from getting soggy from all of the steam.

AIR-FRIED POPCORN CHICKEN GIZZARDS

Steps:

• Bring a large pot of water to a boil. Cut gizzards into bite-sized pieces and add to the boiling water. Boil for 30 minutes. Drain.
• Combine flour, seasoned salt, pepper, garlic powder, paprika, and cayenne in a flat plastic container. Snap the lid on and shake until combined.
• Add gizzards to the seasoned flour. Snap the lid back on and shake until evenly coated.
• Place beaten egg in a separate bowl. Dip each gizzard piece into the beaten egg and then place back in the seasoned flour. Snap the lid on and shake one last time. Let sit for 5 minutes while the air fryer preheats.
• Preheat the air fryer to 400 degrees F (200 degrees C).
• Place gizzards in the basket and spray the tops with cooking spray. Cook for 4 minutes. Shake the basket and spray any chalky spots with more cooking spray. Cook for 4 minutes more.

AIR FRYER FRIED CHICKEN

Steps:

• Combine buttermilk, hot sauce, and salt in a large gallon-sized resealable bag. Add chicken and knead well to ensure chicken is coated with marinade. Marinate chicken in the fridge, 8 hours to overnight.
• Combine flour, sweet and smoked paprika, garlic salt, onion powder, salt, pepper, cumin, thyme, basil, and oregano in a second gallon-sized resealable bag. Shake to combine. Drain chicken from the buttermilk and add to the dry mix. Shake to coat.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Spray chicken with cooking spray. Air fry for 20 minutes, turning at the halfway mark.

AIR FRYER SOUTHERN-FRIED CHICKEN

Steps:

• In small bowl, mix Seasoning Mix ingredients.
• In shallow bowl, mix buttermilk and 1 tablespoon of the seasoning mix. Cut chicken breasts in half crosswise, and add to buttermilk mixture. Turn to coat. Cover and refrigerate 1 hour.
• Meanwhile, cut 8-inch round of cooking parchment paper. Place in bottom of air fryer basket. Spray with cooking spray.
• In shallow bowl, mix flour with remaining 1 tablespoon seasoning mix. Remove 4 pieces chicken from marinade, keeping remaining chicken refrigerated, and dredge the 4 pieces in flour mixture.
• Place coated chicken on parchment in air fryer basket. Spray top of chicken with cooking spray.
• Set to 325°F; cook 10 minutes. Turn chicken; spray tops with more cooking spray, and cook 8 to 12 minutes longer or until chicken is cooked through (at least 165°F). Keep warm. Repeat with remaining chicken, and discard any remaining marinade and flour mixture.

AMAZING BUTTERMILK AIR FRIED CHICKEN

Steps:

• Combine buttermilk and hot sauce in a shallow dish; mix to combine.
• Combine tapioca flour, garlic salt, and 1/8 teaspoon black pepper in a resealable plastic bag and shake to combine.
• Beat egg in a shallow bowl.
• Mix flour, salt, brown sugar, garlic powder, paprika, onion powder, oregano, and 1/4 teaspoon black pepper in a gallon-sized resealable bag and shake to combine.
• Dip chicken thighs into the prepared ingredients in the following order: buttermilk mixture, tapioca mixture, egg, and flour mixture, shaking off excess after each dipping.
• Preheat an air fryer to 380 degrees F (190 degrees C). Line the air fryer basket with parchment paper.
• Place coated chicken thighs in batches into the air fryer basket and fry for 10 minutes. Turn chicken thighs and fry until chicken is no longer pink in the center and the juices run clear, an additional 10 minutes.

AIR FRIED BUTTERFLIED STUFFED CHICKEN BREAST

Steps:

• 1. Using a very sharp knife, butterfly the chicken breasts by starting to cut at one side but don't cut the entire way through. Open the butterflied chicken (like a book).
• 2. Sprinkle a little salt, pepper, garlic powder, and Montreal Steak seasoning on both sides of the butterflied chicken, but don't overdo it.
• 3. On the right half, put a layer of the shredded cheese. On top of the cheese, put a layer of the broccoli florets, laying them tightly together, side by side. On top of the broccoli florets, put a light layer of the shredded cheese.
• 4. Carefully lift the left side of the butterflied chicken and cover the right side with the left side (as though you were closing a book.)
• 5. Using 5 or 6 toothpicks, "skewer" the chicken breasts through the upper layer of chicken down through the lower layer of chicken, all around the edges, to close them nice and tight.
• 6. Lightly season (to taste) the top of each chicken bundle with a little more salt, pepper, garlic powder, and Montreal Steak seasoning.
• 7. Roll each bundle of chicken, both top and bottom in a little flour, just enough to coat it. Then spray each side with olive oil cooking spray.
• 8. Place the chicken bundles inside the air fryer basket. Set the temperature to 356 (or as close to that as yours allows) and set it for 25 minutes. Press "start." At the halfway point, open the air fryer and turn the bundles over to the other side and resume cooking.
• 9. (I did remove mine from the air fryer when it had 2 minutes left on the timer because I felt that they were completely done at that point, but you can let it go the entire time.)
• 10. Remove chicken from the air fryer and place on the plate, remove toothpicks. Drizzle just a little ranch dressing over top of each bundle and enjoy!!!
• 11. ***Tip: Be careful how you season the outside of this recipe. This recipe is to be seasoned from the inside "out" rather than from the outside "in". So, go easy on the outer seasonings.

AIR FRYER GLUTEN-FREE FRIED CHICKEN

Steps:

• Whisk eggs in a shallow bowl and season with salt and pepper. Place flour in a second bowl and cracker crumbs in a third bowl.
• Dredge chicken pieces first in flour, then in eggs, and finally in cracker crumbs. Place on an air fryer rack, making sure pieces don't touch. Brush tops of chicken with oil.
• Air fry chicken at 375 degrees F (190 degrees C) until cooked through and crisp, about 10 minutes.

AIR-FRIED CHICKEN STRIPS

Steps:

• Remove membrane from each chicken tenderloin. Soak chicken tenderloins in buttermilk for 1 to 2 hours.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Combine panko, flour, adobo seasoning, and Mexican seasoning in a bowl. Mix well. Drain off the buttermilk and press tenderloins into the panko mixture.
• Spray air fryer basket with cooking spray. Place tenderloins into the air fryer basket and spray with cooking spray. Air fry for 8 minutes. Flip each tenderloin and spray again. Air fry for 8 minutes. Shake basket and spray tenderloins once more. Air fry for 4 more minutes.

GOLDEN AIR-FRIED CHICKEN TENDERS

Steps:

• Whip egg, salt, and pepper in a shallow bowl until well combined. Mix cornbread crumbs, panko, honey powder, and poultry rub in a separate shallow bowl.
• Dip each chicken tender in the egg mixture. Shake off excess and dredge in cornbread coating.
• Preheat an air fryer to 380 degrees F (190 degrees C). Cook chicken tenders for 6 minutes. Flip and cook for an additional 6 minutes.

AIR FRIED VEGETARIAN "CHICKEN TENDERS"

Steps:

• Pour flour onto a large plate. Place eggs in a shallow bowl. Combine bread crumbs, garlic powder, paprika, cayenne pepper, black pepper, chili powder, and salt in another shallow bowl.
• Coat imitation chicken strips in flour, dip into eggs, then dredge in bread crumb mixture, and place on a plate.
• Heat an air fryer to 500 degrees F (260 degrees C).
• Place a row of coated strips in the air fryer basket. Spray with a light coat of cooking spray.
• Cook strips in the air fryer for 6 minutes. Open fryer to flip strips with tongs. Continue cooking until golden brown, 4 to 6 minutes more.

AIR-FRIED CHICKEN CALZONE

Steps:

• Heat oil in a nonstick skillet over medium-high heat. Add onion; cook, stirring occasionally, until tender, about 2 minutes. Stir in spinach; cover and cook until wilted, about 1 1/2 minutes. Remove from heat; stir in marinara and chicken.
• Preheat an air fryer to 325 degrees F (165 degrees C) according to manufacturer's instructions.
• Divide dough into 4 equal pieces. Roll each piece on a lightly floured work surface into a 6-inch circle. Spread 1/4 of the spinach mixture over the bottom half of each dough circle. Top each with 1/4 of the mozzarella cheese. Fold dough over filling to form half-moons and crimp edges to seal. Coat well with cooking spray.
• Transfer calzone to the air fryer basket. Cook for 8 minutes. Turn calzone over; cook until golden brown, about 4 minutes more.

AIR-FRIED PERUVIAN CHICKEN DRUMSTICKS WITH GREEN CREMA

Steps:

• Brush an air fryer basket with olive oil.
• Combine garlic, honey, 1 tablespoon olive oil, salt, cumin, paprika, oregano, and pepper in a large bowl. Add drumsticks; toss to coat. Arrange drumsticks vertically in the prepared basket, leaning against the basket wall and one another.
• Cook in the air fryer at 400 degrees F (200 degrees C) until an instant-read thermometer inserted in the thickest part of the drumstick reads 175 degrees F (80 degrees C), 15 to 20 minutes. Rearrange drumsticks with kitchen tongs halfway through cooking for even cooking.
• Meanwhile, combine spinach, sour cream, cilantro, lime juice, garlic, jalapeno pepper, salt, and pepper in the bowl of a food processor; process until crema is smooth. Drizzle some crema sauce over drumsticks and serve with remaining crema.

CRUMBED CHICKEN TENDERLOINS (AIR FRIED)

Steps:

• Preheat an air fryer to 350 degrees F (175 degrees C).
• Whisk egg in a small bowl.
• Mix bread crumbs and oil together in a second bowl until mixture becomes loose and crumbly.
• Dip each chicken tenderloin into the bowl of egg; shake off any residual egg. Dip chicken into the crumb mixture, making sure it is evenly and fully covered. Lay chicken tenderloins into the basket of the air fryer. Cook until no longer pink in the center, about 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).