Air Fryer KFC-Style Chicken – Crispy, Spiced & Irresistible (No Oil, 11-Spice Blend)

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1. Marinate: Place chicken in a bowl or zip-top bag. Pour over buttermilk and hot sauce. Seal and refrigerate for at least 2 hours (overnight for best results).

2. Prep Coating: In a bowl, mix flour, baking powder, salt, and all 11 spices. In another bowl, beat egg with water.

3. Double-Dredge:

4. Remove chicken from buttermilk (let excess drip off).

5. Dip in flour mixture, pressing firmly to adhere.

6. Dip briefly in egg wash.

7. Return to flour mixture for a second coat and press hard for maximum crunch.";i:

8. Rest: Place coated chicken on a wire rack for 10 minutes (helps coating set).

9. Preheat Air Fryer: Set to 180°C (350°F) for 5 minutes. Lightly spray basket with oil.

10. Cook:

11. Place chicken in basket in a single layer (skin side up).

12. Spray lightly with oil (this helps browning).

13. Air fry for 22–25 minutes, flipping halfway, until internal temp reaches 75°C and crust is deep golden.

14. For Actifry: Remove paddle, cook at 180°C for 28–30 mins, flipping once. Add 1 tsp oil to base.";i:

15. Rest & Serve: Let rest 5 minutes. Serve with mashed potato, coleslaw, or as a sandwich.