How to Make Perfect Super Crispy Fried Chicken in an Air Fryer
How to Make PERFECT Super Crispy Fried Chicken in an Air Fryer is a easy Southern United States recipe that serves 4. 200 calories per serving. Recipe by Chef Big Shake on YouTube.
Prep: 19 min | Cook: 13 min | Total: 42 min
Cost: $18.74 total, $4.69 per serving
Ingredients
- 2 pounds Chicken Wings (fresh, skin‑on, bone‑in (mix of drumettes and flats))
- 4 pieces Eggs (large)
- 0.5 cup Milk (whole milk)
- 2 cups All-Purpose Seasoned Flour (Chef Big Shake's award‑winning blend (contains 15 herbs & spices))
- 0.5 teaspoon Baking Soda (helps create extra crispness)
- 0.5 teaspoon Baking Powder (works with baking soda for a light, crunchy coating)
- 2 tablespoons Olive Oil Spray (spray bottle; can use vegetable oil spray or cooking spray)
Instructions
Make Egg Wash
Crack the eggs into a mixing bowl, add the milk, and whisk until fully combined.
Time: PT2M
Prepare Seasoned Flour Mix
In a separate bowl combine the seasoned flour with ½ tsp baking soda and ½ tsp baking powder. Stir to distribute evenly.
Time: PT1M
Dry the Chicken Wings
Pat the chicken wings dry with paper towels to remove excess moisture.
Time: PT2M
First Egg Wash Dip
Using tongs, submerge each wing in the egg wash, turning to coat all sides.
Time: PT2M
First Flour Dredge
Transfer the egg‑washed wings to the flour mixture, rolling until fully coated. Shake off excess flour.
Time: PT2M
Light Olive Oil Spray
Place the coated wings on a plate and spray them lightly with olive oil spray, covering all surfaces.
Time: PT1M
Second Flour Dredge
Return the lightly oiled wings to the flour bowl for a second quick toss, ensuring a thick, even crust.
Time: PT2M
Preheat Air Fryer
Set the air fryer to 400°F and let it preheat.
Time: PT5M
Temperature: 400°F
Arrange Wings in Air Fryer
Place the wings in a single layer in the air‑fryer basket, leaving space between pieces. Spray the tops lightly with olive oil again.
Time: PT2M
Temperature: 400°F
Cook Wings
Air fry at 400°F for 13 minutes, shaking the basket or turning the wings halfway through.
Time: PT13M
Temperature: 400°F
Rest and Serve
Remove the wings, let them rest for 2 minutes, then serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 200
- Protein
- 12g
- Carbohydrates
- 8g
- Fat
- 12g
- Fiber
- 0g
Dietary info: Contains Gluten, Contains Eggs, Contains Dairy
Allergens: Eggs, Wheat, Dairy
Ingredient Substitutions
- Instead of Chicken Wings: Chicken thigh pieces
- Instead of Eggs: Egg replacer, Flax egg (1 tbsp flaxseed + 3 tbsp water)
- Instead of Milk: Buttermilk, Unsweetened almond milk
- Instead of All-Purpose Seasoned Flour: All‑purpose flour + your own seasoning blend
- Instead of Olive Oil Spray: Vegetable oil spray, Cooking spray (Pam)
Equipment Needed
- Mixing Bowl
- Whisk
- Tongs
- Air Fryer
- Spray Bottle
- Plate
- Paper Towels
Critical Steps — Do Not Skip
- Double dredge the chicken wings (first flour coat, oil spray, second flour coat).
- Spray olive oil evenly before the second coating.
- Preheat the air fryer to 400°F before adding the wings.
- Cook for exactly 13 minutes and shake halfway for uniform crispness.
Chef Tips from the Video
- The half‑teaspoon of baking soda and powder creates tiny bubbles that expand in the hot air, giving that signature crunch.
- Use a high‑quality olive oil spray for flavor; a neutral oil spray works if you prefer a milder taste.
- If you don’t have a spray bottle, brush the wings lightly with oil using a silicone brush.
Troubleshooting
Wings are soggy instead of crispy.
Make sure the wings are patted dry, use the double dredge method, and spray a generous amount of oil before the second coating. Also, preheat the air fryer fully.
Coating falls off during cooking.
Press the flour onto the wing firmly after each dredge and avoid excessive shaking before placing in the air fryer.
Wings are over‑cooked and dry.
Check internal temperature; remove when it reaches 165°F. Reduce cooking time by 1‑2 minutes for smaller wings.
Storage
Refrigerator: Store in an airtight container for up to 3‑4 days. Reheat in the air fryer at 350°F for 5‑7 minutes.
Freezer: Freeze cooked wings in a single layer on a tray, then transfer to a zip‑top bag. Up to 2 months. Reheat directly from frozen at 375°F for 12‑15 minutes.
Room temperature: Do not store at room temperature; food safety risk after 2 hours.
Make-Ahead Tips
- Coat the wings and keep them on a tray in the refrigerator for up to 2 hours before cooking.
- Cooked wings can be reheated in the air fryer for a second crisp.
Frequently Asked Questions
What is the cultural significance and history of fried chicken in Southern United States cuisine?
Fried chicken is a cornerstone of Southern hospitality, tracing back to Scottish frying techniques and African seasoning traditions. Over centuries it became a symbol of comfort food, family gatherings, and regional pride across the Southern United States.
What are the traditional regional variations of fried chicken in the Southern United States?
In the Deep South, buttermilk‑marinated chicken with a peppery spice blend is common, while Tennessee hot‑fried chicken adds cayenne and paprika. Coastal areas may use a lighter batter, and some regions finish with a honey glaze for a sweet‑savory twist.
How is fried chicken traditionally served in the Southern United States?
It is typically served hot with classic sides such as mashed potatoes, coleslaw, biscuits, and sweet tea. In many Southern homes, fried chicken is the centerpiece of Sunday dinner or holiday meals.
What occasions or celebrations is fried chicken traditionally associated with in Southern culture?
Fried chicken appears at family reunions, church potlucks, Fourth of July picnics, and holiday gatherings like Thanksgiving and Christmas, symbolizing abundance and communal sharing.
How does fried chicken fit into the broader Southern United States cuisine tradition?
Fried chicken exemplifies the Southern emphasis on bold flavors, hearty portions, and comfort. It pairs with other staples like cornbread, collard greens, and sweet tea, completing a balanced Southern meal.
What are the authentic traditional ingredients for Southern fried chicken versus acceptable substitutes?
Traditional Southern fried chicken uses bone‑in chicken, buttermilk or milk for marinating, all‑purpose flour, salt, pepper, and a blend of paprika, garlic powder, and cayenne. Substitutes like almond milk, gluten‑free flour, or plant‑based oil sprays work, but they alter texture and flavor slightly.
What are the most common mistakes to avoid when making air fryer crispy fried chicken wings?
Common errors include not drying the wings, skipping the double dredge, using too little oil spray, and overcrowding the air‑fryer basket. Each mistake reduces crispness or leads to uneven cooking.
Why does this air fryer fried chicken wing recipe use baking soda and baking powder in the flour coating?
Baking soda and powder release carbon dioxide when heated, creating microscopic air pockets that expand and give the crust a light, crunchy texture even without deep‑frying.
How do I know when the air fryer fried chicken wings are done and properly crispy?
The coating should be golden‑brown and crackly, and a meat thermometer inserted into the thickest part should read 165°F (74°C). The wings will feel firm to the touch but still juicy inside.
What does the YouTube channel Chef Big Shake specialize in?
The YouTube channel Chef Big Shake focuses on quick, high‑flavor Southern comfort foods, especially using modern appliances like air fryers to simplify classic recipes such as fried chicken, fried fish, and mac & cheese.
How does the YouTube channel Chef Big Shake's approach to Southern fried chicken differ from other cooking channels?
Chef Big Shake emphasizes minimal mess and maximum crispness by leveraging air‑fryer technology, double‑dredging, and secret seasoning blends, whereas many other channels rely on traditional deep‑frying or slower oven methods.
Last updated: September 2, 2026
