Southern Fried Chicken in the Air Fryer
Fried chicken normally means a pan of hot oil, but a well-seasoned crumb and an air fryer can get surprisingly close. A buttermilk soak keeps the meat tender, a spiced flour coating gives the crunch, and a generous oil spray does the rest. You get crisp, golden southern fried chicken in about 14 minutes, using only a spoonful or two of oil.
- Temperature
- 190°C
- Total time
- 59min
- Prep
- 15min
- Servings
- 4
- Core temp
- 75°C
- Per serving
- 345kcal
Why the air fryer works for southern fried chicken
Southern fried chicken in air fryer baskets is not identical to deep-fried chicken, but it comes close with far less fat. The hot, fast-moving air dries and crisps the flour crust, while the oil spray helps it brown. The buttermilk soak keeps the chicken tender, so the lean breast does not dry out, even though the air fryer cooks it quickly.
The main skill is the coating. Press the flour on firmly, let it rest, and make sure it is sprayed all over with oil. Most people search for fried chicken for air fryer in two forms, home coated or ready-made from the freezer, and both work. This page uses breast steaks for speed; for bone-in pieces see chicken thighs or chicken wings.
How to make southern fried chicken in the air fryer
Tap a time to start a timer.
- Soak the chicken Put the chicken steaks in a bowl with the buttermilk and half the salt. Cover and leave in the fridge for at least , or up to . The acidity makes the meat more tender.
- Mix the coating Combine the flour, remaining salt, paprika, garlic granules, onion granules, thyme, cayenne and black pepper in a shallow dish. If using cornflakes, stir them in now. Beat the egg in a second dish.
- Coat Lift each steak out of the buttermilk, letting the excess drip off. Dip it in the egg, then press it firmly into the seasoned flour, turning to coat. Rest the coated pieces on a rack for so the coating sticks.
- Preheat and spray Heat the air fryer to 190 °C for . Spray the coated chicken on both sides with oil until no dry flour is left, as dry patches stay pale and powdery.
- Cook Place the chicken in the basket in a single layer, without touching. Cook for , turning after and spraying any pale spots. Work in two batches if needed.
- Check and serve The FSA says chicken is safe at 75 °C for 30 seconds, with no pink meat. Check the thickest piece with a thermometer. The coating should be deep golden and crisp. Serve straight away.
Cooking times and temperatures
| Southern Fried Chicken | Temperature | Time |
|---|---|---|
| Chicken breast steaksTurn halfway | 190 °C | 14 min |
| Chicken tenders or strips | 190 °C | 10–12 min |
| Bone-in thighs or drumsticksCheck 75 °C near the bone | 180 °C | 25–30 min |
| Cornflake chicken | 190 °C | 12–14 min |
| Frozen southern fried piecesFollow the packet | 190 °C | 12–18 min |
Times are a guide and depend on the size of the food and the power of your air fryer. Cooked when the centre reaches 75 °C. See also cooking times and temperatures for all dishes.
Tips
- Cut the breasts thin. Steaks about 1.5 cm thick cook in 14 minutes, before the crumb can burn. Thick breasts will need a lower temperature and a longer time.
- Double the seasoning. Air fryer coatings taste milder than deep-fried ones, so be generous with the paprika, garlic and pepper.
- Cook in batches. Overcrowding is the main reason for soggy coating. Keep the first batch on a rack in a low oven or loosely covered while you cook the next.
Serving
Serve with coleslaw, corn on the cob, potato wedges and a dip such as honey mustard or garlic mayonnaise. For a burger, put a steak in a toasted bun with lettuce and pickles. See chicken burger for more ideas. Fried chicken in air fryer batches also makes good party food, since the pieces stay crisp for a while on a rack.
Storing and reheating
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat in the air fryer at 180 °C for 5–6 minutes, until the coating is crisp and the chicken is steaming hot all the way through (75 °C in the centre). Do not cover the chicken, or the steam will soften the coating.
Variations
- Korean fried chicken: Toss the cooked chicken in a glaze of 2 tbsp gochujang, 1 tbsp honey, 1 tbsp soy sauce and 1 tsp rice vinegar, warmed in a small pan.
- Hot honey: Drizzle the chicken with warmed honey mixed with a pinch of chilli flakes just before serving.
- Gluten-free: Use gluten-free plain flour in the coating and a gluten-free crumb in place of the cornflakes.
Troubleshooting
- The coating falls off or turns to powder
- Too much flour was left on the surface or the oil spray missed it. Press the flour on firmly, rest the pieces for 5 minutes and spray until the coating looks damp all over.
- The chicken is dry inside
- Thick pieces overcook before the crumb browns. Slice the breasts into thinner steaks, soak them in buttermilk and take them out as soon as they hit 75 °C.
- The pieces stick together
- Leave a gap between pieces and spray the basket lightly first. Turn them carefully with tongs after the coating has set, about 7 minutes in.
Frequently asked questions
How long does southern fried chicken take in an air fryer?
Thin breast steaks take about 14 minutes at 190 °C, turned halfway. Bone-in thighs and drumsticks need 25–30 minutes at 180 °C. Always check for 75 °C at the thickest point.
Can you cook frozen southern fried chicken in the air fryer?
Yes. Shop-bought frozen southern fried chicken pieces cook at 190 °C for 12–18 minutes depending on size, turned halfway. Follow the packet and check for 75 °C before serving.
Can I make southern fried chicken without buttermilk?
Yes. Mix 250 ml milk with 1 tbsp lemon juice or vinegar and leave it for 5 minutes. Plain yoghurt loosened with a splash of milk also works.
Do I need to use oil for air fryer fried chicken?
A light spray is essential. The flour coating needs a little fat to brown, and without it you get dry, pale patches.
Can I use cornflakes instead of flour?
Yes. For cornflake chicken, crush about 80 g cornflakes, mix in the spices and use them in place of the flour after the buttermilk and egg. It gives a thick, crunchy crust.
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