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Air Fryer Fried Chicken KFC Copycat

Crispy, juicy air fryer fried chicken that tastes just like the classic KFC original—golden, seasoned coating with 11 herbs and spices, tender meat inside. Healthier than deep-fried, no mess, ready in about 30 minutes of cooking. Perfect for family dinners, game days, or when you want that iconic fried chicken flavor at home. Prep Time: 15 minutes + 1–4 hours marinating Cook Time: 25–35 minutes Total Time: ~45 minutes (plus marinating) Servings: 4–6
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Ingredients Method Notes

Ingredients
  

  • Marinade:
  • 2 cups buttermilk
  • 2 –3 Tbsp hot sauce optional for tang & subtle heat
  • 2 tsp salt
  • Chicken:
  • 8 –10 pieces bone-in skin-on chicken (thighs, drumsticks, breasts, or mix)
  • Seasoned Flour Dredge:
  • 2 cups all-purpose flour
  • 1 Tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp celery salt
  • ½ tsp cayenne pepper adjust for heat
  • For Cooking:
  • Olive oil spray or canola/avocado

Method
 

  1. In a large bowl, whisk buttermilk, hot sauce (if using), and salt. Add chicken pieces, submerge fully, cover, and refrigerate 1–4 hours (or overnight).
  2. In a large bowl or Ziploc bag, mix flour, paprika, garlic powder, onion powder, oregano, thyme, basil, salt, black pepper, white pepper, celery salt, and cayenne.
  3. Preheat air fryer to 360–400°F for 3–5 minutes.
  4. Remove chicken from marinade one piece at a time, let excess drip off. Dredge thoroughly in flour mixture, press coating on well, shake off loose flour. For extra crunch: dip back in buttermilk briefly, then dredge in flour again.
  5. Place coated chicken in single layer in basket (no overcrowding; cook in batches). Lightly spray tops with olive oil.
  6. Air fry at 360–400°F for 25–35 minutes (bone-in) or 18–24 minutes (boneless). Flip halfway through and spray again.
  7. Check internal temperature reaches 165°F in thickest part (avoid bone). Coating should be deep golden and crispy.
  8. Rest 5 minutes, then serve hot with mashed potatoes, coleslaw, biscuits, or your favorite sides.

Notes

Buttermilk marinade tenderizes—don’t skip or shorten too much.
Double-dredge for thicker, crunchier coating.
Generous oil spray + flip halfway = best golden color.
Cook in batches → single layer prevents steaming.
Use thermometer → ensures safety and juiciness.
Adjust cayenne for mild or spicy.