Southern fried chicken is a classic that warms the heart and belly with its rich history and comfort-food status. Its origins can be traced back to Scottish immigrants in the Southern United States, who brought their tradition of deep-frying chicken in fat. Over time, this melded with the seasonings and techniques of African cuisine, resulting in the savory explosion of flavors we now associate with Southern fried chicken. Nowadays, as people seek out healthier cooking methods without sacrificing flavor, air fryer recipes have become the new frontier of home cooking. This recipe offers a twist on the classic by employing the use of an air fryer, cutting down on the oil but keeping all the satisfying crunch and flavor one would expect from traditional Southern fried chicken.
A plate of this air-fried Southern style fried chicken pairs beautifully with classic sides like buttery mashed potatoes, creamy coleslaw, savory collard greens, or a light and tangy cucumber salad. Don’t forget the flaky biscuits or cornbread to round out a comfort food feast.
Air Fryer Southern Style Fried Chicken
Servings: 4
Ingredients
– 4 bone-in, skin-on chicken thighs
– 4 bone-in, skin-on chicken drumsticks
– 1 cup buttermilk
– 1 tablespoon hot sauce (optional for a spicy kick)
– 2 cups all-purpose flour
– 1 tablespoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– Salt and freshly ground black pepper, to taste
– Non-stick cooking spray
Directions
1. In a large mixing bowl, whisk together the buttermilk and hot sauce, if using. Season the chicken pieces with salt and pepper, and then immerse them in the buttermilk mixture. Cover and refrigerate for at least 30 minutes (or up to 24 hours for deeper flavor penetration).
2. Preheat your air fryer to 380°F (193°C). In a shallow dish, combine flour, paprika, garlic powder, onion powder, dried thyme, and additional salt and pepper. Mix well.
3. Remove the chicken from the buttermilk, allowing the excess to drip off. Dredge each piece in the seasoned flour, ensuring it’s completely coated. Shake off any excess flour.
4. Spray the air fryer basket with non-stick cooking spray, and then place the chicken pieces in the basket in a single layer, making sure they do not touch. You may need to work in batches depending on the size of your air fryer.
5. Spray the top of the chicken with a light coat of non-stick cooking spray. This helps achieve that desirable golden color and crispness.
6. Cook for 10 minutes then turn the chicken pieces over, spray the tops again with the cooking spray, and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C) and the outside is golden and crispy.
7. Let the chicken rest for about 5 minutes before serving; this helps to redistribute the juices, keeping the meat moist.
Variations & Tips
– For an extra crisp coating, you can double-dredge the chicken by dipping it back into the buttermilk and flour mixture a second time.
– Consider adding different spices to the flour mixture to change up the flavor profile. A pinch of cayenne pepper adds heat, while a bit of dried sage can give an earthy note.
– To ensure even cooking and a crisp exterior, avoid overcrowding the chicken in the air fryer. Air flow is key in air frying cooking technique.
– Leftovers store well in the refrigerator and can be reheated in the air fryer for a few minutes to maintain crispiness.
Enjoy the crunch and comfort of this Southern staple, made a little lighter in your handy air fryer.
