Air Fryer Chicken

Air Fryer Chicken is crispy, golden, and absolutely delicious without all the mess of traditional frying! This gluten free version uses simple pantry staples, a bright lemon twist, and the magic of your air fryer to create tender, juicy chicken with a perfectly crunchy coating.

Love More Chicken Recipes? Try My Crispy Homemade Popcorn Chicken or this Crispy Chicken Chimichangas next.

Why You’ll Love This Recipe

• Healthier than fried – All the crunch, a fraction of the oil
• Gluten-free friendly – No one will miss the wheat, I promise
• Lemony brightness – That citrus zing makes it feel special
• Customizable heat – Add cayenne or keep it mild for the kids

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Ingredients You’ll Need

For the Chicken

• 1½ to 2 pounds chicken pieces (drumsticks, thighs, or breasts cut into strips) – Use your favorite cuts or whatever’s on sale
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon paprika – Adds a hint of smokiness and color
• Optional: pinch of cayenne for heat – Start small if you’re not sure

For the Breading

• 1½ cups gluten-free all-purpose flour – I like Bob’s Red Mill 1-to-1
• ½ cup cornstarch (or extra gluten-free flour) – Cornstarch = extra crispiness
• 2 teaspoons baking powder – This helps create those airy, crunchy bits
• ½ teaspoon salt
• ½ teaspoon black pepper

For the Wet Dip

• 2 large eggs
• ¼ cup buttermilk (or dairy-free milk + 1 teaspoon vinegar) – The acid tenderizes the chicken
• Zest of 1 lemon – Don’t skip this!
• Juice of 1 lemon

For the Finishing Lemon Butter Sauce (Optional)

• 2 tablespoons butter (or dairy-free alternative)
• 1 tablespoon fresh lemon juice
• Lemon zest
• Fresh parsley, chopped (for garnish) – Makes it look restaurant-pretty

Why These Ingredients Work

The combination of gluten-free flour and cornstarch creates that signature crackly crust we all crave, while the baking powder works its magic to add little air pockets that puff up beautifully in the hot air fryer.

The buttermilk isn’t just for show—it tenderizes the chicken and helps the breading stick like glue.

That lemon zest and juice? They’re the secret stars here, adding a bright, fresh flavor that cuts through the richness and makes every bite feel lighter and more exciting.

The spice blend is simple but mighty, giving you layers of savory flavor without needing a dozen bottles from your spice rack.

And if you decide to drizzle on that optional lemon butter at the end, you’re turning everyday chicken into something you’d be proud to serve at a dinner party.

Essential Tools and Equipment

• Air fryer – The star of the show
• 2 shallow bowls or dishes – One for wet, one for dry
• Whisk – For mixing everything smoothly
• Paper towels – For patting chicken dry
• Cooking spray or oil mister – Helps achieve that golden color
• Instant-read thermometer – Takes the guesswork out of doneness
• Small saucepan (if making lemon butter sauce)
• Tongs – For flipping chicken safely

Step-by-Step Instructions

Step 1: Season the Chicken

Pat those chicken pieces completely dry with paper towels—this is more important than you think! Any moisture will prevent the coating from sticking properly.

Season all over with the salt, black pepper, garlic powder, onion powder, paprika, and cayenne if you’re feeling spicy. Give each piece a little rub to make sure the seasonings are evenly distributed, then let them rest on the counter while you set up your breading station.

Step 2: Prepare the Breading

In a shallow bowl or dish, whisk together the gluten-free flour, cornstarch, baking powder, salt, and black pepper until there are no lumps. This dry mixture is going to create that beautiful golden shell, so make sure everything is well combined.

Step 3: Make the Wet Dip

In another bowl, whisk together the eggs, buttermilk, lemon zest, and lemon juice until it’s smooth and slightly frothy. The lemon adds such a wonderful brightness—you’ll smell it right away and know this chicken is going to be special.

Step 4: Bread the Chicken

Now comes the fun part! Take each seasoned chicken piece and dip it first into that lemony wet mixture, making sure it’s completely coated. Let the excess drip off for a second or two—you don’t want it too wet.

Then press it firmly into the flour mixture, turning it and pressing gently so every surface gets covered. Give it a gentle shake to remove any loose flour, and place it on a clean plate.

Repeat with all the chicken pieces. Your hands will get messy, but that’s part of the charm!

Step 5: Air Fry

Preheat your air fryer to 390°F (200°C) for a couple of minutes—it doesn’t take long. Spray the basket lightly with cooking spray or brush with a tiny bit of oil.

Arrange the breaded chicken pieces in a single layer, making sure they’re not touching each other. If they overlap, they’ll steam instead of crisp, and we don’t want that. Cook in batches if you need to.

Air fry for 10 minutes, then carefully flip each piece over. Give them another light spray of oil, and air fry for another 8 to 10 minutes. You’re looking for a gorgeous golden-brown color and an internal temperature of 165°F when you check with your thermometer in the thickest part.

Step 6: Optional Lemon Butter Sauce

While your chicken rests for a few minutes after coming out of the air fryer, melt the butter in a small pan over low heat. Stir in the lemon juice and zest until everything’s combined and smells absolutely heavenly.

Drizzle this glossy, buttery goodness over the hot chicken, and finish with a sprinkle of chopped fresh parsley.

You Must Know

The single most important thing you can do for crispy air fryer chicken is to make sure those chicken pieces are bone-dry before you season them. I mean really dry—take an extra minute with those paper towels if you need to. Any lingering moisture creates steam, and steam is the enemy of crispy.

Also, resist the urge to crowd the basket. I know it’s tempting to cook everything at once, but overlapping chicken pieces will never get that all-over golden crust you’re dreaming of. Trust me, the extra few minutes to cook in batches is worth it.

Personal Secret: Here’s something I learned after making this recipe dozens of times—let your breaded chicken rest on the counter for about 5 minutes before it goes into the air fryer. This gives the coating time to set and adhere to the chicken, which means less of it falls off during cooking. It’s a small step that makes a big difference in how beautifully your chicken turns out!

Pro Tips & Cooking Hacks

• Double-dip for extra crunch – If you want an even thicker coating, dip the chicken back into the wet mixture and flour again before air frying
• Keep it warm – If cooking in batches, keep finished chicken warm in a 200°F oven while you finish the rest
• Oil matters – Use a neutral oil like avocado or canola in your spray bottle; olive oil can smoke at high temps
• Flip gently – Use tongs, not a fork, to flip your chicken so you don’t pierce it and let the juices escape
• Parchment liners – Air fryer parchment liners with holes make cleanup even easier and prevent sticking
• Temperature check multiple pieces – Not all chicken pieces cook at the same rate, so check the thickest ones
• Let the breading set – If you have time, refrigerate breaded chicken for 30 minutes before cooking for maximum adhesion

Flavor Variations & Suggestions

If you’re in the mood to switch things up, this recipe is incredibly forgiving. Try swapping the paprika for smoked paprika to add a deeper, almost barbecue-like flavor.

You could also go in an Italian direction by adding dried oregano, basil, and a little grated Parmesan to the breading mixture. For an Asian-inspired twist, add ground ginger and a pinch of five-spice powder to the seasonings, and finish with a drizzle of honey and soy sauce instead of the lemon butter.

If you want it spicier, increase that cayenne or add some hot sauce to the wet dip. And if you’re feeling indulgent, mix a little honey into the lemon butter sauce for a sweet-and-tangy glaze that’ll have everyone licking their fingers.

Make-Ahead Options

You can absolutely get a head start on this recipe, which makes weeknight dinners so much easier. Bread all your chicken pieces in the morning or even the night before, then arrange them in a single layer on a parchment-lined baking sheet and refrigerate uncovered for up to 8 hours.

The uncovered part is key—it helps dry out the coating slightly, which actually leads to better crisping. When you’re ready to cook, just pull them straight from the fridge and pop them in the preheated air fryer, adding maybe an extra minute or two to the cooking time since they’re starting cold.

If you want to go even further ahead, you can freeze breaded uncooked chicken pieces on a baking sheet until solid, then transfer them to a freezer bag for up to 2 months. Cook them straight from frozen at 380°F, adding about 5 extra minutes to the total time.

What to Serve With Air Fryer Chicken

This crispy chicken pairs beautifully with so many sides. I love serving it with a simple mixed green salad dressed with lemon vinaigrette to echo that bright citrus flavor. Roasted vegetables like Brussels sprouts, carrots, or green beans are always a hit and can cook in the oven while you’re air frying the chicken.

For something more substantial, try creamy mashed potatoes, buttery rice pilaf, or even a pasta salad. If you want to keep the summer picnic vibe going, coleslaw and corn on the cob are perfect companions.

And don’t forget about dipping sauces—honey mustard, ranch, or even a simple garlic aioli all work wonderfully. For a complete meal, add some crusty bread or dinner rolls to soak up any extra lemon butter sauce.

Allergy Information

This recipe is naturally gluten-free when you use certified gluten-free flour and baking powder, making it perfect for anyone with celiac disease or gluten sensitivity. The buttermilk contains dairy, but you can easily swap it for your favorite dairy-free milk mixed with a teaspoon of vinegar or lemon juice—let it sit for 5 minutes to curdle slightly.

The eggs are essential for the wet dip to adhere properly, but if you have an egg allergy, you might try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit 5 minutes) though I’ll be honest, the texture won’t be quite the same.

The butter in the finishing sauce can be replaced with any dairy-free butter or even olive oil. This recipe doesn’t contain any tree nuts, peanuts, soy, or shellfish, but always double-check your ingredient labels, especially on the gluten-free flour blend, as some brands process in facilities with allergens.

Storage & Reheating

Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Here’s the trick to reheating it and keeping that crispy coating—don’t use the microwave!

Pop the pieces back into your air fryer at 350°F for about 5 minutes, and they’ll crisp right back up like magic. You can also reheat them in a regular oven on a wire rack set over a baking sheet at 375°F for about 10 minutes.

If you’ve frozen cooked chicken, let it thaw in the fridge overnight before reheating. The lemon butter sauce is best made fresh, but if you have leftovers, store it separately and gently rewarm it on the stove before drizzling.

Questions I Get Asked A Lot

Can I use regular all-purpose flour instead of gluten-free?

Absolutely! If gluten isn’t a concern for you, regular all-purpose flour works beautifully in this recipe. You can still use the cornstarch for extra crispiness, or just use all flour—either way will give you delicious results.

My chicken is browning too quickly but isn’t cooked through. What should I do?

This usually means your air fryer is running a bit hot. Try lowering the temperature to 375°F and cooking a little longer. Every air fryer is slightly different, so you might need to adjust the temperature or time based on your specific model. Always use that meat thermometer to be sure!

Can I make this without buttermilk?

Yes! The dairy-free option works perfectly—just mix ¼ cup of any milk with 1 teaspoon of white vinegar or lemon juice and let it sit for 5 minutes before using. You can also use plain yogurt thinned with a little milk, or even just use milk on its own in a pinch, though the buttermilk does add tenderness.

Do I really need to spray the chicken with oil during cooking?

You’ll get better browning and crispiness if you do, but if you’re trying to use as little oil as possible, you can skip it. The chicken will still cook through perfectly—it just might not be quite as golden. A light spray really does make a noticeable difference in the final texture, though.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Air Fryer Chicken turned out, and if you tried any fun variations.