Air Fryer KFC-Inspired Buttermilk Chicken Drumsticks Recipe
This recipe recreates the iconic KFC Buttermilk Southern Fried Chicken Drumsticks using an air fryer. Featuring a flavorful buttermilk marinade with hot sauce and a seasoned flour blend inspired by KFC’s original recipe, these drumsticks are crispy on the outside and tender and juicy inside. The air fryer method achieves that perfect fried texture with less oil, making it a healthier yet delicious alternative to traditional deep frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes (including marinating)
- Yield: 6 servings (assuming 3 drumsticks per person)
- Category: Main Course
- Method: Air Frying
- Cuisine: Southern American
Ingredients
Marinade
- 1 kg (2.2 pounds) chicken drumsticks
- 75 ml (1/3 cup) hot sauce (Franks hot sauce recommended)
- 1 large egg
- 250 ml buttermilk (or homemade: 1 cup whole milk + juice of 1 lemon, rested for 5 minutes)
Seasoned Flour (KFC Original Recipe Copycat)
- 272 g (2 cups) plain/all-purpose flour
- 3 teaspoons salt
- 2 teaspoons dried thyme
- 2 teaspoons dried basil
- 1 teaspoon oregano
- 2 teaspoons celery salt
- 1 teaspoon dried mustard
- 3 teaspoons paprika
- 2 teaspoons marjoram
- 1 teaspoon ground ginger
- 2 teaspoons ground white pepper
- 2 teaspoons ground black pepper
Additional
- Vegetable oil spray (for coating the chicken before air frying)
Instructions
- Prepare Buttermilk Marinade: In a large bowl, whisk together the buttermilk, hot sauce, and egg to create a smooth marinade. This mixture tenderizes and flavors the chicken.
- Marinate Chicken: Add the chicken drumsticks to the buttermilk marinade, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate and the meat to tenderize.
- Mix Seasoned Flour: In a separate bowl, combine the plain flour with salt, dried thyme, dried basil, oregano, celery salt, dried mustard, paprika, marjoram, ground ginger, ground white pepper, and ground black pepper. Mix thoroughly to evenly distribute the spices.
- Coat Chicken: Remove the marinated chicken from the fridge. Dredge each drumstick in the seasoned flour mixture, pressing gently to ensure a good coating. Place coated drumsticks on a wire rack to rest for 10 minutes to help the coating adhere.
- Preheat Air Fryer: Preheat the air fryer to 200°C (about 400°F) for 3-5 minutes to ensure a crispy finish.
- Prepare Drumsticks for Air Frying: Lightly spray each coated drumstick with vegetable oil. This helps achieve a golden crispy crust while air frying.
- Air Fry the Chicken: Place the drumsticks in a single layer in the air fryer basket, leaving space between each piece. Cook at 200°C (400°F) for 25-30 minutes, flipping halfway through to ensure even cooking and browning. Chicken should reach an internal temperature of 75°C (165°F).
- Rest and Serve: Remove the chicken from the air fryer and let rest for 5 minutes before serving. This allows the juices to redistribute and the coating to crisp further.
Notes
- For best flavor, marinate the chicken overnight but a minimum of 2 hours is sufficient.
- Use a meat thermometer to verify doneness for safe eating.
- If you prefer spicier chicken, adjust the amount of hot sauce or add cayenne pepper to the flour blend.
- Spraying oil is key to get the crispy texture in the air fryer without deep frying.
- For a gluten-free version, substitute flour with a gluten-free all-purpose blend and verify all seasonings are gluten free.
