If you’re craving air-fryer Southern fried chicken that’s crispy on the outside, juicy on the inside, and made without deep frying, you’re in the right place. This recipe delivers all the comforting, old-school Southern flavor you love, but in a lighter, simpler way that fits perfectly into modern home cooking.
Why You’ll Love This Air-Fryer Southern Fried Chicken
There’s something special about Southern fried chicken—the crunchy coating, the savory seasoning, and that first satisfying bite. This air-fryer version keeps everything you love while cutting down on excess oil and mess.
Here’s why this recipe works so well:
- Crispy without deep frying: The air fryer creates a golden, crunchy crust using just a light coating of oil.
- Juicy, tender chicken: Proper seasoning and coating help lock in moisture.
- Simple pantry ingredients: No fancy or hard-to-find items needed.
- Family-friendly: Big flavor without being overly spicy (with easy heat adjustments).
- Weeknight or weekend ready: Comfort food that doesn’t take all day.
This is the kind of recipe you’ll come back to again and again.
Ingredients for Air-Fryer Southern Fried Chicken
Chicken
- 2 pounds chicken pieces (drumsticks, thighs, or bone-in breasts)
- Sea salt, to taste
- Black pepper, to taste
Seasoned Flour Coating
- 1½ cups self-rising flour
- ¼ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon black pepper
Egg Wash
- 2 large eggs
- ⅓ cup milk or buttermilk
- 2 tablespoons water
- 1–2 teaspoons hot sauce (optional)
For Air Frying
- Olive oil or avocado oil (for brushing or spraying)
Ingredient Notes & Substitutions
- No self-rising flour? Use all-purpose flour plus 1½ teaspoons baking powder and ¼ teaspoon salt per cup.
- Buttermilk substitute: Mix regular milk with 1 teaspoon lemon juice or vinegar.
- Spice level: Skip hot sauce for mild flavor or add cayenne for extra heat.
- Boneless chicken: Works well, but reduce cooking time and check doneness early.
- Gluten-free option: Use a gluten-free flour blend and cornstarch.
Step-by-Step Instructions
Step 1: Prepare and Season the Chicken
Pat the chicken pieces dry with paper towels. This step is key for getting crispy skin. Season both sides generously with salt and black pepper, then set aside.
Step 2: Make the Flour Mixture
In a large bowl, whisk together the self-rising flour, cornstarch, paprika, garlic powder, onion powder, Italian seasoning, and black pepper. Make sure everything is evenly combined.
Step 3: Prepare the Egg Wash
In a separate bowl, whisk the eggs, milk or buttermilk, water, and hot sauce until smooth.
Step 4: Dredge the Chicken
Lightly coat each chicken piece in the seasoned flour, then dip into the egg wash, letting excess drip off. Return the chicken to the flour mixture and coat again, pressing gently so the coating sticks well.
Step 5: Rest the Coated Chicken
Place the coated chicken on a wire rack or plate and let it rest for 10–15 minutes. This helps the coating adhere and prevents it from falling off during air frying.
Step 6: Preheat the Air Fryer
Preheat your air fryer to 350°F (180°C) for about 5 minutes.
Step 7: Air Fry to Crispy Perfection
Lightly grease the air fryer basket. Arrange chicken pieces in a single layer, leaving space between them. Brush or spray the chicken lightly with oil.
Air fry for 18–22 minutes, flipping halfway through and brushing the second side with oil. Cook until the coating is golden brown and the internal temperature reaches 165°F (74°C).
Step 8: Rest and Serve
Let the chicken rest for 5 minutes before serving. This helps keep it juicy and allows the crust to set.
Pro Tips for Success
- Don’t overcrowd the basket: Cook in batches if needed for even crisping.
- Oil matters: A light coating of oil is essential for browning.
- Flip gently: Use tongs to avoid knocking off the coating.
- Use a thermometer: Ensures perfectly cooked chicken every time.
- Serve immediately: Air-fried chicken is crispiest when fresh.
Flavor Variations
- Spicy Southern: Add cayenne and extra hot sauce to the egg wash.
- Garlic Lover’s Version: Increase garlic powder and add a pinch of garlic salt.
- Herb-Forward: Mix dried thyme or rosemary into the flour.
- Smoky Style: Use smoked paprika instead of regular paprika.
- Kid-Friendly: Skip hot sauce and reduce black pepper slightly.
Serving Suggestions
Air-fryer Southern fried chicken pairs beautifully with classic comfort sides:
- Creamy mashed potatoes
- Coleslaw or potato salad
- Buttermilk biscuits
- Cornbread
- Green beans or collard greens
For a lighter meal, serve it with a fresh green salad or roasted vegetables.
Storage and Freezing Instructions
Refrigerator:
Store leftover chicken in an airtight container for up to 3 days.
Freezer:
Freeze fully cooked chicken for up to 2 months. Wrap tightly to prevent freezer burn.
Reheating:
Reheat in the air fryer at 350°F for 4–6 minutes until hot and crispy. Avoid microwaving, which softens the crust.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | ~26g |
| Carbohydrates | ~18g |
| Fat | ~16g |
| Fiber | ~1g |
| Sodium | ~620mg |
Values are estimates and vary by portion size and ingredients used.
FAQ About Air-Fryer Southern Fried Chicken
Can I make this without eggs?
Yes. You can substitute the egg wash with milk or dairy-free milk mixed with a little mustard or lemon juice for binding.
Why isn’t my chicken crispy?
The most common reasons are too little oil, overcrowding the basket, or skipping the resting step after coating.
Can I use boneless chicken?
Absolutely. Boneless thighs or breasts work well, but cook them for less time and monitor closely.
Do I need to flip the chicken?
Yes. Flipping ensures even browning and crispiness on both sides.
Is air-fried chicken healthier than deep-fried?
Generally, yes. Air frying uses significantly less oil, reducing overall fat and calories while keeping great flavor.
Air-Fryer Southern Fried Chicken
Equipment
- air fryer
- mixing bowls
- tongs
- wire rack or plate
- meat thermometer recommended
Ingredients
- 2 lb chicken pieces (drumsticks, thighs, or bone-in breasts)
- sea salt, to taste
- black pepper, to taste
- 1.5 cups self-rising flour
- 0.25 cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp Italian seasoning
- 0.5 tsp black pepper
- 2 large eggs
- 0.33 cup milk or buttermilk
- 2 tbsp water
- 1–2 tsp hot sauce (optional)
- olive oil or avocado oil, for spraying or brushing
Instructions
- Pat the chicken pieces dry with paper towels. Season both sides generously with salt and black pepper.
- In a large bowl, whisk together the self-rising flour, cornstarch, paprika, garlic powder, onion powder, Italian seasoning, and black pepper.
- In a separate bowl, whisk the eggs, milk or buttermilk, water, and hot sauce until smooth.
- Coat each chicken piece in the flour mixture, dip into the egg wash, then return to the flour and coat again, pressing gently.
- Place the coated chicken on a rack or plate and let rest for 10–15 minutes so the coating adheres.
- Preheat the air fryer to 350°F (180°C) for about 5 minutes.
- Lightly grease the air fryer basket. Arrange chicken in a single layer and spray or brush lightly with oil. Air fry for 18–22 minutes, flipping halfway through, until golden and cooked to 165°F.
- Let the chicken rest for 5 minutes before serving.
Notes
Nutrition
Final Thoughts
This crispy air-fryer Southern fried chicken made simple proves you don’t need a deep fryer to enjoy a comforting classic. With bold seasoning, a crunchy coating, and juicy meat, it’s a recipe that delivers every time—whether for Sunday dinner or a weeknight treat. Once you try it, this version just might become your new favorite.