Crispy Buttermilk Air Fryer Chicken Thighs
Juicy, crisp-skinned chicken thighs marinated in buttermilk and spices, cooked in the air fryer for a quick family dinner.
Crispy buttermilk air fryer chicken thighs give you that deep-fried crunch without the faff or the fat. The buttermilk tenderises the meat and the flour–cornflour mix gives a reliably crisp crust that the air fryer adores.
Make this for a midweek family tea or a weekend treat — it’s quick once the thighs have had time to marinate. Serve with a simple salad and roast potatoes or steamed greens for a proper supper that’s secretly easy.
Ingredients
- 8 skin-on, bone-in chicken thighs
- 300 ml buttermilk — for marinade
- 100 g plain flour
- 30 g cornflour
- 10 ml smoked paprika
- 10 ml garlic powder
- 5 ml onion powder
- 5 ml ground black pepper
- 10 ml sea salt
- 30 ml rapeseed oil — for brushing
- 1 lemon — zest and wedges to serve
- 15 g fresh flatleaf parsley — finely chopped, to garnish
Equipment
- air fryer
- instant-read thermometer
- kitchen brush
Instructions
Whisk the buttermilk with 1 tsp sea salt, 1 tsp smoked paprika, 1 tsp garlic powder and 1/4 tsp ground black pepper in a large bowl. Add the skin-on, bone-in chicken thighs, turn to coat thoroughly, cover and chill in the fridge for 2 hours.
Meanwhile, mix the plain flour, cornflour, remaining smoked paprika, remaining garlic powder, onion powder, 1/2 tsp sea salt and remaining ground black pepper in a wide bowl or shallow dish.
Remove each thigh from the buttermilk, let excess drip back into the bowl and shake off very lightly (do not pat completely dry). Press each thigh into the flour mix so it’s evenly coated, shaking off any loose flour.
Preheat the air fryer to 200°C for 3 minutes (if your model has a preheat setting).
Brush the skin of each coated thigh with a little rapeseed oil and arrange them in a single layer in the air fryer basket, skin-side down. Air fry at 200°C for 10 minutes.
Flip the thighs and continue to cook at 200°C for 10–12 minutes more, until an instant-read thermometer inserted into the thickest part (not touching bone) reads at least 75°C and the juices run clear.
Transfer the thighs to a board, rest for 5 minutes, zest the lemon over them, scatter with fresh flatleaf parsley and serve with lemon wedges.
Tips
- If your thighs vary in size, pick the largest as the one to test with a thermometer — smaller ones will be done sooner.
- For extra-crisp skin, add 1 tsp baking powder to the flour mix (not baking soda) — it helps browning and crispness.
- Make the marinade up to 24 hours ahead for deeper flavour; keep chicken chilled until ready to coat.
- Reheat leftovers in the air fryer at 180°C for 6–8 minutes to restore crispness rather than using a microwave.
- If your air fryer basket is small, do two even batches rather than stacking — overcrowding produces steam, not crunch.
Substitutions
skin-on, bone-in chicken thighs → skin-on chicken breasts, adjust cooking time to 8–10 minutes per side depending on thickness
Noticeably differentplain flour → gluten-free plain flour, same weight
Stays closebuttermilk → plain natural yoghurt diluted with 50 ml water, same volume
Stays close
Nutrition
Per serving · estimated
- 520
- Calories
- 42 g
- Protein
- 12 g
- Carbs
- 32 g
- Fat
- 1 g
- Fibre
- 2 g
- Sugar
- 700 mg
- Sodium
FAQ
Can I use boneless thighs instead?
Yes — boneless thighs will cook faster (around 8–10 minutes per side depending on thickness). Reduce the second air-fry stage and check with a thermometer.
Do I have to marinate for 2 hours?
You can marinate for as little as 1 hour if short on time, but 2 hours gives noticeably better tenderness and flavour. Overnight is fine too.
How do I know the chicken is cooked?
Use an instant-read thermometer; the thickest part should reach at least 75°C. Juices should run clear and meat should not be pink near the bone.
Can I freeze these?
Yes — cooked thighs freeze well. Cool completely, wrap tightly and freeze up to 3 months. Reheat from frozen in the air fryer at 180°C for 15–20 minutes, turning halfway.
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