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Air Fryer Fried Chicken


  • 1 4-pound fryer chicken, cut into 10 pieces (2 wings, 2 legs, 2 thighs, 2 breasts cut in half)
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 2 cups buttermilk

For the coating:

  • 2 cups all-purpose flour
  • 1 tablespoon seasoned salt
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • *if you want spicier chicken, 1-2 teaspoons cayenne pepper
  • Spray oil for cooking


  1. Season the chicken well salt, pepper and then add it to a bowl or zip lock bag with buttermilk. Chicken pieces should be covered with the buttermilk. Let it sit for at least an hour or overnight.
  2. To prepare the breading mixture, stir together flour, seasoned salt, salt, pepper, garlic powder, and paprika (*and cayenne pepper if desired).
  3. Remove chicken pieces from buttermilk and shake off any excess; then dip in the flour mix and coat well. Transfer breaded chicken pieces to a wire rack or clean plate to rest.
  4. Time to Air Fry: Work in two or more batches if you are doing a full chicken. Spray the basket of your air fryer with nonstick spray. Place half of the pieces in the basket of your air fryer. Try to ensure the pieces do not touch as the air needs to circulate around them.
  5. Spray the chicken pieces lightly with spray oil. Place the basket in the air fryer and turn the air fryer to 350°F to 360°F. Cook for 15 minutes, then flip the fried chicken with tongs, spray lightly with oil a second time on the bottom side of the chicken, and cook for another 10 to 15 minutes, until white meat reaches 165°F and dark meat reaches 175° (the white meat may take less time than the dark meat)

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