Mia Patel
Air fryers are a great way to make fried chicken that's crispy, tender, and juicy, without the mess of deep frying. The key to getting crispy chicken in an air fryer is to brine it in buttermilk, which makes the meat extra juicy and helps the exterior crisp up. You can then coat the chicken in a flour batter, or a breading mixture of flour and breadcrumbs. The chicken should be cooked at around 300°F to 400°F, and you can use an oil spray to help the chicken brown and crisp up.
| Characteristics | Values |
|---|---|
| Marinade | Buttermilk, salt, pepper, smoked paprika, garlic powder, onion powder, oregano, cayenne pepper, egg |
| Chicken | Bone-in, skin-on, thighs, drumsticks, breasts |
| Breading | Flour, cornstarch, baking powder, breadcrumbs, panko, salt, onion powder, garlic powder, paprika, black pepper, seasoning salt |
| Oil | Olive oil, canola oil, cooking oil, oil spray |
| Temperature | 300°F, 400°F |
| Timing | 20 minutes, 7 minutes per side, 3-4 minutes per side, 8 minutes per side |
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What You'll Learn
Marinate chicken in buttermilk and spices
Marinating chicken in buttermilk and spices is a crucial step in achieving juicy and flavourful fried chicken in an air fryer. Here is a detailed guide on how to do it:
Prepare the Buttermilk Marinade:
In a large bowl or a gallon-sized zip-top bag, add buttermilk and spices such as garlic powder, paprika, salt, black pepper, onion powder, cayenne pepper, and oregano. Mix these ingredients well. You can also add an egg to the marinade for a richer flavour. The buttermilk acts as a tenderiser, making the chicken juicier, while the spices infuse it with flavour.
Marinate the Chicken:
Place the chicken pieces into the prepared marinade, ensuring they are fully coated. You can use chicken breasts, thighs, or drumsticks. Seal the bag or cover the bowl with plastic wrap, and then refrigerate. The marinating time can vary from a minimum of 30 minutes to up to 24 hours, depending on how much time you have. The longer it sits, the more intense the flavour will be.
Prepare the Breading Station:
While the chicken is marinating, you can set up your breading station. In one bowl, mix flour, pepper, onion powder, and salt (and cayenne pepper for a spicier kick). In a separate bowl, beat a couple of eggs. Finally, place some panko breadcrumbs on a wide plate.
Coat the Chicken:
Take a piece of chicken out of the marinade, letting the excess drip off. Then, coat it with the flour mixture, shaking off any extra flour. Next, dunk it into the beaten egg, ensuring it's well coated with no dry spots. Finally, coat it thoroughly with the panko breadcrumbs, pressing them into the meat if needed. Repeat this process for each piece of chicken.
Air Frying:
After breading all the chicken pieces, spray the air fryer basket generously with cooking spray or oil. Preheat your air fryer to the desired temperature, usually between 300°F to 400°F. Place the chicken pieces in a single layer in the basket, ensuring they don't overlap. Depending on the size and model of your air fryer, you may need to cook the chicken in batches. Follow the cooking instructions for your air fryer, flipping the chicken pieces halfway through to ensure even cooking and a crispy crust.
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Prepare flour mixture with cornstarch, baking powder and spices
To prepare the flour mixture with cornstarch, baking powder, and spices, combine dry ingredients in a large bowl. The cornstarch will help to thicken the batter and give it a crispy texture, while the baking powder will ensure a fluffy and light coating. For spices, you can use a mix of salt, black pepper, paprika, onion powder, garlic powder, and cayenne pepper. You can also add some red pepper flakes for an extra kick.
Be sure to whisk the dry ingredients well so that they are fully combined. You can also add some dried herbs, such as oregano, or thyme, for extra flavour. If you're using fresh herbs, chop them finely and add them to the flour mixture.
It is important to note that the amount of each ingredient will depend on your personal preference and the size of your batch. As a general rule, start with a small amount of each spice and taste as you go, adding more until you reach your desired flavour profile.
Once your flour mixture is ready, you can coat the chicken pieces. First, dip the chicken into a wet mixture (usually buttermilk) and then into the flour mixture, ensuring the chicken is thoroughly coated. Repeat this step for each piece of chicken, shaking off any excess flour before placing the chicken into the air fryer.
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Dredge chicken in flour mixture
Dredging chicken in a flour mixture is a crucial step in the battering process for air frying. This step ensures the chicken is evenly coated, resulting in a crispy exterior. Here's a detailed guide on how to master this step:
Firstly, prepare the flour mixture. In a large bowl, combine all-purpose flour with other dry ingredients such as cornstarch, baking powder, and seasonings like onion powder, garlic powder, paprika, salt, and pepper. Mix these ingredients well to ensure a uniform blend. You can also add breadcrumbs to the flour mixture for an extra crispy texture.
Next, take each piece of chicken that has been soaked in buttermilk and coated with the flour mixture. Shake off any excess buttermilk before dredging. You can use tongs or your hands for this step. Ensure that each piece of chicken is thoroughly and evenly coated with the flour mixture. Gently shake or tap the piece of chicken to remove any excess flour.
When dredging, it's important to avoid overcrowding the bowl or dish containing the flour mixture. Work with one or a few pieces of chicken at a time to ensure each piece receives a generous and even coating. Place the coated chicken pieces on a separate plate or tray, ensuring they don't overlap.
If you prefer a thicker coating, you can double-dip the chicken in the flour mixture. However, be cautious as too much flour may result in floury spots that don't cook properly in the air fryer. It's a balance between ensuring a generous coating and avoiding excess flour.
Finally, before placing the chicken in the air fryer, spray the pieces with cooking oil. This step will help achieve that golden-brown, crispy finish associated with fried chicken. The oil will also help bind the flour mixture to the chicken, ensuring it stays in place during the air frying process.
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Spray oil in air fryer basket and on chicken
While some people choose to spray oil in their air fryer basket, others advise against it as it can damage the non-stick coating. One alternative is to use a pump spray bottle filled with the oil of your choice, which can be used to mist oil onto the basket or directly onto the food. Another option is to drizzle, pour, baste, rub, or spritz oil onto the chicken or basket.
If you are preparing breaded chicken, spraying the chicken with oil before placing it in the air fryer can help achieve a crunchy, golden skin. You can also brush or rub oil onto the chicken with a silicone pastry brush. It is important to note that only a small amount of oil is needed, as too much can make the chicken greasy.
When using an air fryer, it is crucial to avoid overcrowding the basket. If necessary, cook the chicken in batches to ensure even cooking. Additionally, preheating the air fryer is recommended for certain recipes, such as crispy fried chicken, to ensure thorough cooking.
Some recipes suggest shaking off excess brine or marinade before coating the chicken with flour, cornstarch, and other seasonings. This step helps create a crispy texture. After coating the chicken, spray it with oil to ensure it is completely covered. Place the chicken in the basket in a single layer, leaving space between each piece.
Finally, cooking spray oils can be expensive, and some people choose not to use them due to the potential damage they can cause to the air fryer's coating. Instead, you can use a brush or a bowl to apply oil to the chicken or basket. It is recommended to use a lower temperature initially and then increase the heat to finish cooking and create a crispy, golden outer layer.
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Air fry for 7 minutes, then flip and fry for another 3-4 minutes
Once you've battered your chicken, it's time to fry! Place the battered chicken in the air fryer basket, ensuring the pieces aren't overcrowded and are in a single layer. Set the air fryer to 300°F and fry for 7 minutes. After 7 minutes, flip the chicken pieces carefully so as not to disturb the crust. Then, fry for an additional 3-4 minutes. The exact timing will depend on the thickness of your chicken pieces, so it's a good idea to use a thermometer to check the internal temperature of the chicken. The recommended internal temperature for chicken is 165°F, and the chicken will continue to cook a little after being removed from the air fryer.
If you notice that the chicken is browning unevenly, spray a little more oil over any light pockets of color. You can also adjust the temperature of the air fryer during the cooking process if needed. For example, if the chicken is browning too quickly, lower the temperature and allow it to cook for a little longer.
Air frying battered chicken is a healthier and less messy alternative to deep frying, resulting in juicy and tender meat with a crispy, golden crust.
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Frequently asked questions
You will need buttermilk, flour, cornstarch, baking powder, and seasonings like paprika, black pepper, garlic powder, onion powder, and salt.
It is recommended to brine the chicken for at least 30 minutes, but if you have the time, letting it sit for a few hours or even overnight will make the meat extra juicy and flavorful.
First, pat the chicken dry. Then, shake off any excess brine or buttermilk and thoroughly dredge the chicken in the flour mixture, making sure it is completely coated.
Preheat your air fryer to between 300°F and 400°F. Start cooking at a lower temperature to prevent burning the batter, then increase the heat to finish cooking and create a crispy, golden outer layer.
Depending on the size of your chicken pieces, cook for 7-10 minutes on each side, flipping the chicken halfway through. The chicken is done when it reaches an internal temperature of 165°F.
