Air Fryer Chicken: Flour & Oil Only

Air fryers are a great way to cook chicken with minimal oil, and they produce a crispy, juicy, and perfectly cooked result. To make air fryer chicken with just oil and flour, you'll want to start by coating your chicken pieces in a mixture of flour and seasonings. Then, you'll need to coat the chicken with oil. This can be done by spraying the chicken with an oil spray, or by brushing or drizzling the chicken with olive oil. Finally, place the chicken in the air fryer and cook until done, flipping the chicken halfway through. The exact cooking time will depend on your air fryer and the size of your chicken pieces, but it should take around 15-20 minutes for chicken breasts and 22 minutes for chicken wings.

Marinating the chicken

Next, you'll want to coat the chicken pieces with the buttermilk mixture. Cover the chicken pieces with the mixture and let it sit for at least an hour or up to overnight. If you're prepping in advance, you can cover and refrigerate for up to 24 hours.

After the chicken has rested in the buttermilk mixture, it's time to bread the chicken. In a large plastic food storage bag, combine flour, seasoned salt, salt, pepper, garlic powder, paprika, and onion powder. You can also add cornstarch to the flour mixture to help the chicken get that crunchy exterior. Shake the bag to combine the mixture. Remove the chicken pieces from the buttermilk mixture, shaking off any excess, and then drop them into the flour mixture. Shake the bag to coat the chicken well, ensuring each piece is completely covered.

Preparing the breading mixture

The ingredients you'll need for the breading mixture are flour, salt, and spices. You can use a variety of spices, such as garlic powder, onion powder, paprika, black pepper, or Old Bay Seasoning. Old Bay Seasoning is a blend of celery salt, red pepper, black pepper, and paprika, so if you use this, you may want to reduce the amount of salt and pepper you add. You can also add cornstarch to the mixture to help the chicken get a crunchier exterior.

It's important to season the flour well. The flour should be well-seasoned, as this will give the chicken its flavour. You can also add a little hot sauce to the buttermilk to bring some heat.

Once you've combined the dry ingredients, you can bread the chicken. First, dip the chicken in the flour mixture, shaking off any excess. Then, dip it in the buttermilk mixture. Finally, roll it again in the flour, making sure it's completely coated.

Coating the chicken

Firstly, prepare the chicken by trimming any excess fat or skin, if desired. Then, season the chicken generously with salt and pepper, or a spice rub of your choice. You can also add a splash of olive oil to help distribute the spices evenly. It is important to ensure the chicken is well-coated at this stage, as the oil and spices will enhance the flavour and moisture of the meat.

Next, prepare your breading or flour mixture. In a shallow bowl, whisk together flour, cornstarch (for extra crunch), and any desired seasonings. You can also add in some gluten-free flour if you prefer. Old Bay Seasoning is a popular choice, which includes celery salt, red pepper, black pepper, and paprika. You can also add garlic powder, onion powder, and salt and pepper to taste. For a spicier kick, include some ground cayenne pepper. Mix your dry ingredients well, ensuring an even distribution of flavour.

Now, it's time to coat the chicken. In a separate bowl, prepare a buttermilk mixture by whisking together buttermilk and eggs until well combined. You can make your own buttermilk by mixing milk with vinegar. For an extra kick, add some hot sauce. First, dip each piece of chicken into the wet mixture, allowing any excess to drip off. Then, transfer the chicken to the flour mixture, ensuring it is well coated. Shake off any excess flour and transfer the chicken to a baking sheet. Repeat this process for each piece of chicken, ensuring an even and thorough coating.

Finally, spray the chicken generously with olive oil or cooking spray. This step is essential, as it helps the breading crisp up and gives it that beautiful golden colour. Be sure to coat all areas of the chicken, as any missed parts may stay white and floury. Now, your chicken is ready for the air fryer!

Cooking the chicken

Firstly, prepare your chicken by trimming any excess fat or skin, if desired. Then, season the chicken with salt and pepper, or a spice rub of your choice. You can also add a splash of olive oil to help distribute the spices. Set the chicken aside and let it rest for about 15 minutes so that the flour will be better absorbed later on.

Next, prepare your breading station. In one bowl, whisk together buttermilk and eggs until well combined. You can also add a little hot sauce to the mixture for some heat. In a separate bowl, add flour, paprika, garlic powder, onion powder, salt, and pepper, and whisk well. If you want an extra crunchy exterior, you can also add cornstarch to the flour mixture.

Now, it's time to bread the chicken. Dip each piece of chicken into the flour mixture, shaking off any excess. Then, dip it into the buttermilk mixture, and finally, roll it back into the flour, ensuring it's completely coated. Set the breaded chicken on a baking sheet and repeat with the remaining pieces.

Once all the chicken pieces are breaded, it's time to add the oil. Using an oil spray or mister, generously coat all sides of the chicken. This step is crucial, as it ensures the chicken gets crispy and golden. Any areas missed will stay white and floury, so be sure to coat it entirely.

Finally, it's time to air fry! Place the chicken pieces into the air fryer basket in a single layer, leaving a little space between each piece to ensure even cooking. Set the air fryer to 350°F-400°F, and cook for 15-20 minutes. For chicken breasts, you can cook them at 375°F for 6 minutes on the smooth side, then flip and cook for an additional 2-8 minutes. For chicken wings, 400°F for 22 minutes should do the trick. Halfway through the cooking process, flip the chicken and lightly brush or spray it with more oil if needed, especially if there is still visible flour.

Your chicken is safe to eat when it reaches an internal temperature of 165°F. However, some people prefer to remove it a few degrees early and let carryover cooking do the rest. Once it's cooked to your liking, remove the chicken from the air fryer and let it rest for a few minutes before serving. Enjoy!

Serving the chicken

When it comes to serving your air-fried chicken, there are a few things to keep in mind. Firstly, it's best to serve the chicken fresh and hot, straight from the air fryer. This ensures that you get to enjoy the crispy texture and juicy meat at its best. It's recommended to let the chicken rest for a few minutes before serving, allowing it to cool down slightly and ensuring the juices redistribute for a more flavorful experience.

While air-fried chicken is delicious on its own, you can enhance its flavor by serving it with a side of California coleslaw, creating a lighter yet satisfying meal. Alternatively, you can pair it with a spicy chicken sandwich or use it as a topping for your favorite salad, adding a healthy crunch to your greens.

If you're serving air-fried chicken wings, it's important to note that they are best enjoyed fresh and straight out of the air fryer. The addition of cornstarch to the flour mixture gives them a crunchy exterior, and they pair well with a variety of dips and sauces. You can also serve them as part of a larger meal, such as a beach or picnic spread.

For a more filling meal, consider serving the air-fried chicken with some baked sides, such as oven-baked fries or chicken taquitos. This way, you can enjoy a complete meal with a variety of textures and flavors, all prepared with the convenience of your air fryer. Remember, air-fried chicken doesn't stay crispy for long, so it's best to serve it soon after cooking to enjoy the full effect of that satisfying crunch!

Frequently asked questions