Buttermilk is the secret to Southern fried chicken — it tenderises the meat and helps the seasoned flour cling into a craggy, crunchy crust. The air fryer delivers all that crunch with a fraction of the oil. Here's how.
Key takeaways
Q: How do you make buttermilk chicken in an air fryer?
A: Marinate chicken in buttermilk, dredge in seasoned flour, and air fry at 200°C (400°F) for 18–22 minutes, until crisp and 74°C.
Q: Why marinate in buttermilk?
A: It tenderises the chicken and helps the flour stick for a craggy crust.
The method
Marinate the chicken in buttermilk (ideally a few hours) to tenderise it. Dredge in well-seasoned flour, pressing it on for craggy bits, and spray generously with oil — that oil is what turns the flour golden and crunchy. Air fry until deeply crisp and cooked through.
The recipe
Air Fryer Buttermilk Chicken
Ingredients
- 8 chicken thighs or drumsticks
- 300ml buttermilk
- 150g flour, paprika, garlic
- Oil spray
Method
- Marinate in buttermilk a few hours.
- Dredge in seasoned flour; spray with oil.
- Air fry at 200°C for 18–22 minutes.
- Turn once; check 74°C.
Tips
- Marinate well — a few hours, or overnight.
- Spray generously with oil for a golden crust.
- Press the flour on for craggy, crunchy bits.
Frequently asked questions
How do you make buttermilk chicken in an air fryer?
Marinate chicken in buttermilk, dredge in seasoned flour, spray well with oil, and air fry at 200°C for 18–22 minutes until crisp and 74°C inside.
Why marinate chicken in buttermilk?
The buttermilk's acidity tenderises the meat and helps the seasoned flour cling, giving the craggy, crunchy crust of Southern fried chicken.
No buttermilk? What can you use?
Stir a tablespoon of lemon juice or vinegar into 300ml of milk and leave it for 10 minutes to make a quick buttermilk substitute.