Air-Fryer Fried Chicken
A wet batter proves difficult when you’re making air-fryer fried chicken. Before the batter can set, the air currents blow it into uneven waves or even completely off of larger cuts like bone-in chicken pieces. But coating the chicken in flour means it can hold a buttermilk marinade in the machine.
Since bone-in, skin-on chicken pieces make the best fried chicken, thighs are your best bet for a juicy, irresistible meal. Bone-in, skin-on breasts tend to be too large; the crust burns before the meat is cooked through.
That said, you can substitute bone-in skin-on breasts in this air-fryer fried chicken recipe if you lay them on a cutting board and slice each one (while raw, of course) into even halves widthwise (that is, widthwise but a bit on the diagonal to get the same amount of meat on each piece).
This recipe was excerpted from ‘The Look and Cook Air Fryer Bible’ by Bruce Weinstein and Mark Scarbrough. Buy the full book on Amazon. See more air-fryer recipes →
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What you’ll need
Smoked Paprika
$8 At Hive
Onion Powder
$7 At Amazon
Air Fryer
$130 $110 At Amazon
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Mix the buttermilk, garlic, and salt in a 9- to 10-inch or 23- to 25-centimeter square glass baking dish or other medium-sized nonreactive baking dish. Add the chicken thighs and turn several times to coat. Cover and refrigerate for 1 hour or up to 4 hours, turning the chicken pieces at least once.
Step 2
With the basket in the machine or the tray set at the center level in a toaster-oven-style model, heat an air fryer to 350°F (180°C) on the air fryer setting.
Step 3
Mix the flour, paprika, onion powder, and black pepper in a shallow soup plate, shallow food storage container, or small pie plate.
Step 4
Pick up a chicken thigh with nonstick-safe tongs and gently shake off some of the excess buttermilk while leaving the thigh wet. Set it in the flour mixture, press gently, and turn repeatedly to get an even and uniform coating, even on the sides. Set aside.
Step 5
Repeat the dredging process with the remaining thighs. Generously coat them on all sides with nonstick spray.
Step 6
Set them in the heated machine and air-fry undisturbed for 14 minutes. If any of the exposed (or top side) of the coating has remained white, it needs another spritz of nonstick spray to get crisp.
Step 7
Very gently pick the piece up with clean tongs and spritz it outside of the machine. Now flip all the thighs over with those tongs. (There will still be white spots on the undersides.)
Step 8
Continue air-frying undisturbed for 14 more minutes, or until the coating is browned and crunchy and the chicken has cooked through—that is, an instant-read meat thermometer inserted into the thickest part of the meat without touching bone registers 165°F (75°C). Use clean tongs.
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Reviews (0)
Back to TopWhat temp. is the fryer set to?
Anonymous
Green Bay, WI
11/17/2023
See Step 2 of recipe for the fryer setting.
Anonymous
Mechanicsburg, PA
1/7/2024