A deliciously moist and authentic copycat KFC Chicken recipe. This Air Fryer fried chicken is golden brown and delicious. It’s soaked in buttermilk for a delicious Southern flavor.
KFC COPYCAT AIR FRYER FRIED CHICKEN
It’s no surprise that fried chicken is one of America’s favorite comfort foods.
However, it can be hard to find a restaurant or fast food joint that offers air fryer chicken.
The good news is you don’t have to wait for your next vacation to get your hands on some crispy, juicy air fryer chicken!
Who doesn’t love the menu of Kentucky Fried Chicken? For years, people have been trying to copycat KFC Fried Chicken. Well, this is about the closest you are going to get.
I’ve heard some saying there is a copycat recipe out there that tastes nothing like KFC.
However, this air fryer Fried Chicken tastes just like it because if it didn’t, my husband wouldn’t eat it. He’s fussy like that. lol
This Air Fryer fried chicken is a healthier and easier version of traditional fried chicken. Soaked in buttermilk, covered in seasoned flour, and air-fried to perfection.
These days with time constraints and kids’ schedules to contend with, cooking an entire meal can seem like a daunting task.
But what if you could make your favorite fried chicken in less time than it takes to preheat the oven? This is where the air fryer comes in handy!
KFC SPICE BLEND INGREDIENTS:
- chicken drumsticks or thighs
- Buttermilk
- Eggs
- Flour
- Salt
- Thyme
- Basil
- Oregano
- Celery salt
- Black pepper
- Dried mustard
- Paprika
- Garlic salt
- Ground ginger
- White pepper
- Oil of choice (peanut or vegetable oil) (for deep frying version)
- For exact amounts, please see the recipe card below.
WHAT’S THE HYPE ABOUT AIR FRYERS?
In the last few years, air fryers have been gaining momentum as a healthier alternative to deep-frying.
Air frying is a cooking technique that cooks food by circulating hot air around it with a fan.
It’s also easier than using an oven since there’s no need to preheat anything – you can just throw your items into an air fryer basket and cook them up.
The best part of this cooking method is that it reduces the amount of time needed to make your favorite fried foods like French fries, onion rings, wings, and more!
INGREDIENTS
- 10 chicken drumsticks or thighs
- 1 cup Buttermilk
- 2 eggs
- 2 cups flour
- ⅔ teaspoon salt
- Half teaspoon thyme
- ½ teaspoon basil
- ⅓ teaspoon oregano
- 1 teaspoon celery salt
- Teaspoon black pepper
- One teaspoon dried mustard
- 4 teaspoon paprika
- 2 teaspoon garlic salt
- 1 teaspoon ground ginger
- 3 teaspoon white pepper
- 1 Tablespoon baking powder (optional for crispier skin)
INSTRUCTIONS
- Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
- Beat the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
- Place an oven-safe cooling rack overtop of a baking sheet.
- Remove chicken one piece at a time from buttermilk.
- Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
- Preheat Air Fryer to 390°.
- Place Parchment round in bottom of air fryer so chicken doesn’t stick to bottom.
- Lay chicken in a single layer in Ninja Foodie or Air Fryer so the pieces aren’t touching.
- Air Fry for 13 minutes. Flip over. If there are any dry spots where the flour is showing, you can spritz with olive oil. Fry for another 13 minutes. Check that the internal temperature is 165°. If not then cook for 5 minutes at a time until done.
- Enjoy!
DEEP FRIED & OVEN FRIED CHICKEN DIRECTIONS:
- 6+ cups oil of choice (peanut or vegetable oil) (for deep frying version)
- Preheat oven to 300F.
- Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
- Break the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
- Place an oven-safe cooling rack overtop of a baking sheet – this will serve two purposes during your recipe.
- Remove chicken one piece at a time from buttermilk.
- Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
- Pour your oil in a large dutch oven or stockpot over medium-high heat. (You can alternatively use a deep fryer.)
- Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
- Remove the chicken to the cooling rack and repeat with remaining chicken.
IF YOU’RE BAKING IN OVEN
Folllow steps and instead of frying in oil, place in oven to bake.
Bake for 35-45 minutes until an inserted thermometer reads 165F.
