Step 1: Marinate the Chicken

In a large bowl, combine the buttermilk, salt, and black pepper.

Add the chicken, making sure each piece is fully coated.

Cover and refrigerate for at least 4 hours, preferably overnight, for the juiciest results.

Step 2: Prepare the Coating

In a separate bowl, whisk together:

Mix well until evenly combined.

Remove each piece of chicken from the buttermilk, allowing the excess to drip off.

Press it firmly into the seasoned flour mixture, coating every side well.

For an extra crispy crust, dip the coated chicken back into the buttermilk, then into the flour mixture a second time.

Preheat your air fryer to 380°F (193°C) for about 5 minutes.

Lightly spray the air fryer basket with cooking oil.

Place the chicken in a single layer in the basket.

Leave a little space between each piece so the hot air can circulate.

Lightly spray the tops of the chicken with cooking oil.

Cook at 380°F (193°C) for 12 minutes.

Carefully flip each piece.

Spray the other side lightly with oil.

Continue cooking for another 12–18 minutes, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).

Let the chicken rest for 5 minutes before serving to keep it juicy.

Serve with:

Marinate overnight for maximum flavor and tenderness.
Double-coat the chicken for an extra crunchy crust.
Don’t overcrowd the air fryer basket—cook in batches if necessary.
A light spray of oil helps the coating turn beautifully golden.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C) before serving.

Enjoy this crispy, flavorful Air Fryer KFC Copycat Chicken that’s every bit as satisfying as your favorite takeout! 🍗✨

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