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

2026-01-07
Golden-brown crispy KFC-style air fryer chicken pieces on white plate with crinkled parchment, served with coleslaw and mashed potato, no oil used
  • Yield: 4 servings
  • Servings: 4 servings
  • Prep Time: 30m
  • Cook Time: 22m
  • Ready In: 52m

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Nutritional Info

This information is per serving.

  • Calories

    490 kcal

  • Carbohydrates

    28 g

  • Cholesterol

    135 mg

  • Fat

    22 g

  • Fiber

    2 g

  • Protein

    42 g

  • Saturated Fat

    6 g

  • Serving Size

    2 pieces (approx. 300g with bone)

  • Sodium

    980 mg

  • Sugar

    4 g

  • Trans Fat

    Fat: 0 g

  • Unsaturated Fat

    14 g

Recreate the iconic crunch and savoury depth of KFC’s Original Recipe chicken, right in your air fryer.

This version uses a secret 11-spice blend, a buttermilk brine, and a double-coating technique to deliver golden, ultra-crispy chicken with juicy meat inside.

No deep frying, no mess, and ready in under an hour.

Perfect for Sunday dinner or a nostalgic treat.

 

Ingredients

  • 4 bone-in, skin-on chicken thighs and drumsticks (or 6–8 pieces mixed)
  • 500ml buttermilk (or 500ml milk + 1 tbsp lemon juice, rested 5 mins)
  • 1 tbsp hot sauce (optional, for subtle heat)
  • 2 tsp paprika
  • 1½ tsp salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried basil
  • ½ tsp ground black pepper
  • ½ tsp dried oregano
  • ½ tsp celery salt
  • ¼ tsp ground ginger
  • ¼ tsp mustard powder
  • (Optional: pinch of ground cloves or mace for depth)
  • 200g plain flour
  • 2 tsp baking powder (key for extra lift and crunch)
  • 1 tsp salt
  • 1 egg, beaten with 2 tbsp water

 

Method

Step 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).

Step 2

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

Step 3

Double-Dredge: Remove chicken from buttermilk (let excess drip off). Dip in flour mixture, pressing firmly to adhere. Dip briefly in egg wash. Return to flour mixture for a second coat and press hard for maximum crunch.

Step 4

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

Step 5

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

Step 6

Cook: Place chicken in basket in a single layer (skin side up). Spray lightly with oil (this helps browning). Air fry for 22–25 minutes, flipping halfway, until internal temp reaches 75°C and crust is deep golden. For Actifry: Remove paddle, cook at 180°C for 28–30 mins, flipping once. Add 1 tsp oil to base.

Step 7

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

Tip: For extra “KFC” authenticity, sprinkle finished chicken with a pinch of extra salt and a dusting of paprika.

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