This crispy chicken recipe is a perfect halftime snack on match day. If you are craving crunchy, “fried” chicken, look no further – air fryers were practically made for this! With the air fryer, you can achieve a golden, crispy exterior while keeping the chicken tender and juicy on the inside. The best part? This crispy ‘KFC style’ chicken is ready in just 20 minutes, making it an incredibly quick and convenient option when you’re hungry for a satisfying snack.
Air fryer crispy chicken is the ultimate way to enjoy chicken in its most delicious form. It is a much healthier version of traditional deep-fried chicken because it is cooked with very little oil. You still get that crunchy, satisfying crust, but without the added guilt that often comes with deep frying. This makes it the perfect fake away treat for when you’re craving something indulgent but want to skip the calorie overload and the hefty takeaway bill.
The air fryer ensures that the chicken comes out super crispy and juicy without needing to be immersed in oil. The chicken skin crisps up beautifully, giving you that deep fried texture and flavour, but it’s quicker to cook, healthier, and far less messy than the traditional frying method. After tasting this homemade crispy chicken, you might find yourself ditching the takeout box in favour of making it at home.
Whether you are making this chicken for a halftime snack, a weekend treat, or just a quick dinner, you will love how easy it is to prepare and how satisfying it is to eat. This recipe might just become your go-to for the best homemade fried chicken!
PREP 5 minutes
COOK 20 – 25 minutes
SERVES 4 people
KIT you will need an air fryer, kitchen roll and two mixing bowls.
Ingredients for air fryer crispy chicken
1kg of mixed chicken pieces (thighs and drumsticks)
2 Teaspoons of onion granules
150ml of beer or lager
2 Teaspoons of smoked paprika
2 Teaspoons of garlic & herb seasoning
200g of plain flour
Olive oil spray
Seasoning
Method
To start, I patted the chicken pieces dry using some kitchen roll and set them aside. This step is really important. The drier the skin, the crispier it will turn out once cooked. Moisture is the enemy of a good crunch, so take your time with this bit. Once the chicken was prepped, I measured out 100g of plain flour and divided it evenly between two mixing bowls.
In the first bowl, I poured in the beer and stirred it into the flour until a thick, smooth batter formed. You’re looking for a consistency that clings to the chicken without dripping off too easily. Then in the second bowl, I added my chosen spices (I used a mix of paprika, garlic powder, onion powder, and a pinch of cayenne pepper), seasoned it well with salt and pepper, and stirred everything together thoroughly to make a spiced flour coating.
Next, I dipped each chicken piece into the beer batter, making sure it was fully coated. Then I transferred it straight into the seasoned flour. Press the flour onto the chicken to make sure it stuck nicely. I repeated this process for all the pieces and then gave each one a light, even spray with oil to help them crisp up in the air fryer.
I set my air fryer to 190°C and placed the coated chicken into the drawer, keeping the crisper plates in for best results. Then I cooked the chicken for around 20 to 25 minutes. Flip the pieces halfway through to make sure they browned evenly on all sides.
Once cooked, I served the crispy chicken with a spicy mayo dip. The skin was perfectly golden and crunchy, while the meat inside stayed tender and juicy – absolutely delicious!
Tips for Air Fryer Chicken Pieces
1. Start with Even-Sized Pieces
Whether using thighs, drumsticks, or breast chunks, make sure pieces are similar in size so they cook evenly. Bone-in takes longer; boneless cooks faster.
2. Marinate for Flavour & Moisture
Marinate in buttermilk, yogurt, or seasoned oil for at least 30 minutes (or overnight). This tenderizes the chicken and helps the coating stick better.
3. Use a Two-Step Coating
Dip marinated chicken in seasoned flour (or breadcrumbs), then spritz with oil. For extra crunch, try a cornflake or panko breadcrumb mix.
4. Add Spices to the Coating
Mix in paprika, garlic powder, cayenne, oregano, or your favourite blend to boost flavour in every bite.
5. Preheat the Air Fryer
A hot basket helps seal the outside quickly and prevents sticking. Preheat at 200°C (390°F ) for 3 to 5 minutes.
6. Don’t Overcrowd the Basket
Give the pieces space so air can circulate so cook in batches if needed. Overlapping = soggy spots.
7. Spray with Oil for That Golden Finish
Lightly coat the chicken with spray oil after breading and before cooking. This is key to getting that fried look and texture.
8. Cook at the Right Temperature
Air fry at 190 to 200°C (375–390°F) for 18 to 25 minutes, flipping halfway. Check internal temp: chicken should hit 75°C (165°F).
9. Rest Before Serving
Let the chicken rest for a few minutes after cooking so that the juices redistribute and coating sets.
10. Dip & Serve
Pair with sauces like garlic mayo, buffalo, honey mustard, or a spicy ketchup. Add air fryer fries or slaw on the side for a full crispy feast.
Similar recipes
So for more of my delicious air fryer fake-away recipes, why not check out my air fryer spicy pizza, the air fryer chicken curry, my air fryer fish & chips, the air fryer chicken wings and air fryer prawn noodles that I cooked on Channel 5 TV.
Or if you are still looking for more air fryer recipe inspiration, then visit my Amazon shop front to order your copy of one of my best selling cookbooks.
Or check out my new Club App, with exclusive calorie-counted recipes added weekly, customisable meal plans and printable shopping lists.