Air Frying With Flour: What You Need To Know

Flour can be used in air fryers, and it is often used to make crispy chicken tenders or fried chicken. However, some people have experienced issues with the flour not fully cooking or burning. To avoid this, it is recommended to use a lower temperature and a longer cooking time, and to ensure that the flour mixture is well-combined and coats the food evenly. Additionally, letting the breaded food sit for 10-15 minutes before air frying can help the flour coating adhere better.

Marinating chicken in buttermilk

How to Marinate Chicken in Buttermilk

To marinate chicken in buttermilk, you will need to prepare a mixture of buttermilk and hot sauce in a large bowl. You can also add other seasonings to the buttermilk mixture, such as salt, pepper, and garlic powder.

Once you have prepared the buttermilk mixture, place the chicken pieces into the bowl and ensure they are well coated. Then, place the bowl in the refrigerator and let the chicken marinate for at least 30 minutes, or up to 24 hours for the best results.

Tips for Marinating Chicken in Buttermilk

• If you don't have buttermilk, you can make a substitute by adding a teaspoon of lemon juice or vinegar to regular milk. You can also use plain yoghurt or sour cream diluted with a little milk or water.
• For added flavour, try using a spicier hot sauce or adding cayenne pepper to the buttermilk mixture.
• If you are short on time, you can marinate the chicken for as little as 30 minutes, but for the best results, it is recommended to marinate for at least 4 hours or overnight.

Air Frying Marinated Chicken

Once the chicken has finished marinating, remove it from the buttermilk mixture and discard any excess. Then, dredge the chicken in a seasoned flour mixture, making sure each piece is well coated.

Next, arrange the chicken pieces in a single layer in the air fryer basket, ensuring they are not overlapping or touching. Spray the chicken with oil, then air fry at around 350-400°F for 15-20 minutes, flipping the chicken halfway through.

Tips for Air Frying Marinated Chicken

• Use an oil spray to cover any dry flour spots on the chicken before and during cooking to ensure the breading crisps up nicely.
• If you are using parchment paper in the air fryer, ensure that you place the chicken on top of it before starting the air fryer to prevent the paper from flying into the fan.
• Use a meat thermometer to check that the chicken has reached an internal temperature of at least 165°F.
• For crispy, golden chicken, avoid overcrowding the air fryer basket and set the temperature to a high heat, such as 390°F.
• For extra crispy chicken, place the chicken pieces in the refrigerator for 10-15 minutes after breading and before air frying.
• If you are using a whole chicken, it is recommended to cook it at 350°F for about 25 minutes on each side, or until the internal temperature reaches 165°F.

Coating chicken with flour

Step 1: Prepare the Chicken

Start by cutting a whole chicken into separate pieces, including the breast, thigh, wing, and leg. You can also use boneless chicken breasts or chicken tenders, but bone-in and skin-on chicken is recommended for maximum flavour and moisture.

Step 2: Marinate the Chicken

In a bowl, prepare a marinade by mixing buttermilk with hot sauce. You can adjust the amount of hot sauce to your preferred spice level. Alternatively, you can use plain buttermilk or yoghurt for a milder flavour. Let the chicken pieces soak in the marinade for at least an hour or up to 24 hours in the refrigerator. This step helps tenderise the meat and adds flavour.

Step 3: Prepare the Flour Coating

In a separate bowl, combine all-purpose flour with your choice of seasonings. You can use salt, pepper, garlic powder, onion powder, Italian seasoning, paprika, or cajun seasoning. Mix the dry ingredients well to ensure the flour is evenly seasoned.

Step 4: Dredge the Chicken

Take each piece of chicken out of the marinade, letting any excess drip off. Use tongs for this step to avoid a messy coating station. Place the chicken in the flour mixture and coat all sides evenly. Shake off any excess flour and set the chicken aside on a wire rack or a clean plate.

Step 5: Rest the Chicken (Optional)

For a crispier coating, you can let the chicken rest for about 10 minutes after dredging. This allows the flour coating to dry and adhere better to the chicken.

Step 6: Air Fry the Chicken

Preheat your air fryer to 350°F to 390°F. Place the chicken pieces in the air fryer basket in a single layer, making sure they don't overlap or touch. Cooking in batches may be necessary to avoid overcrowding. Lightly spray the chicken with cooking oil, such as canola or vegetable oil. Avoid using olive oil, as it has a lower smoke point.

Air fry the chicken for about 15 minutes, then flip the pieces and spray the other side with oil. Continue cooking for another 10 to 15 minutes, or until the internal temperature of the chicken reaches 165°F. Use a meat thermometer to check for doneness.

Tips for Crispy, Golden Chicken:

• Don't overcrowd the air fryer basket. Allow space between each piece of chicken for the air to circulate properly.
• Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F for white meat and 175°F for dark meat.
• Spray the chicken with oil during cooking to hydrate the flour coating and prevent it from burning.
• If using parchment paper or liners in the air fryer, ensure they are specifically designed for air fryers and have holes in them. Regular parchment paper can fly into the heating coils and cause a fire.

Air frying chicken

How to Air Fry Chicken:

First, you will want to marinate your chicken. A mixture of buttermilk and hot sauce is a great option to keep the chicken juicy and add some flavour. You can marinate in the refrigerator anywhere from 1 hour to 24 hours.

Next, combine flour with your choice of seasonings. Some common seasonings include Italian seasoning, seasoning salt, garlic powder, onion powder, paprika, cayenne pepper, and black pepper. You can also add an egg to the flour mixture to help the breading stick to the chicken.

Remove the chicken from the marinade and coat it in the flour mixture. Make sure to shake off any excess flour. You can also spray the chicken with cooking spray to help the flour cook evenly and prevent it from tasting like dry flour.

Place the chicken in the air fryer basket in a single layer, making sure the pieces are not overlapping or touching. Set the temperature to between 350-390 degrees Fahrenheit and the timer for 25 minutes.

After about 13 minutes, open the air fryer and spray any flour spots on the chicken with oil. Then, flip the chicken and spray the other side. Close the air fryer and cook for another 10-12 minutes.

Once the timer goes off, check the chicken with a meat thermometer. Chicken is done when it reaches an internal temperature of 165 degrees Fahrenheit.

Tips:

• Use skin-on, bone-in chicken pieces for the most flavourful and juicy chicken.
• If you are using parchment paper in your air fryer, make sure to place the chicken on top of it before turning on the air fryer to prevent it from flying into the fan.
• If your breading isn't sticking, try placing the chicken in the fridge for 10-15 minutes after breading and before air frying.
• For crispy chicken, make sure the chicken pieces are not overlapping in the air fryer so that air can circulate around them.
• Don't overcrowd the air fryer basket to ensure even cooking.
• Use an oil with a high smoke point, like canola or vegetable oil, to prevent burning.

Serving Suggestions:

Air fryer chicken goes great with salad, coleslaw, mashed potatoes, or other classic fried chicken sides.

Enjoy your delicious and crispy air fryer chicken!

Reheating chicken in an air fryer

How to Reheat Chicken in an Air Fryer

The air fryer is a great way to reheat chicken, preserving its initial juiciness and flavour. This method works for all types of cooked chicken, whether grilled, roasted, fried, or baked.

Steps to Reheat Chicken in an Air Fryer:

• Take the chicken out of the fridge and let it sit at room temperature for about 10 minutes.
• Preheat the air fryer to 350°F (some sources suggest 360°F or 370°F).
• Lightly coat the air fryer basket with cooking spray or a light layer of oil to prevent sticking.
• Place the chicken in the air fryer basket in a single layer, ensuring there is space between each piece for proper airflow.
• Reheat for 4-6 minutes, then turn the chicken pieces and continue heating for another 2-5 minutes, depending on the size of the chicken pieces.
• Check the internal temperature of the chicken with a meat thermometer. It should reach 165°F to ensure it is thoroughly reheated and safe to eat, according to USDA guidelines.
• For extra crispiness, increase the temperature to 400°F for the last minute of cooking.

Tips for Perfectly Reheated Chicken:

• Coat the chicken with cooking spray or a light layer of oil before reheating to prevent drying out and enhance crispness.
• Apply a sauce after a few minutes of heating to add moisture and flavour.
• Avoid covering the chicken while reheating to allow for proper airflow and even cooking.
• Avoid reheating chicken multiple times to reduce the risk of bacterial contamination.
• The time required to reheat chicken will vary depending on the thickness of the chicken pieces, the air fryer model, and the starting temperature of the chicken.

Troubleshooting flour not cooking in the air fryer

• If you are using a wet batter, try a thicker coating instead. Wet batters don't work as well in an air fryer because they don't set in the same way as they do when deep-fried.
• If you are coating food in flour, try letting it sit in the fridge for 10-15 minutes before cooking. This will allow the flour to absorb some liquid and become less dry.
• If you are using a dry breading, try a lower temperature and a longer cooking time. This will help to ensure the flour cooks without burning.
• If you are using a wet batter, try using a panko crumb breading recipe instead.
• If you are coating food in flour, try flipping it over halfway through the cooking time. This will ensure that the flour cooks evenly.
• If you are using a dry breading, try spraying the food with oil before cooking. This will help to crisp up the flour and give it a golden colour.
• If you are coating food in flour, try using a light mist of oil instead of a heavy coating. This will help to ensure the flour cooks without burning.
• If there is still flour on your food even after cooking, try using less flour next time. A very light coating of oil before and during cooking should be enough to get rid of any flour spots.
• If your food is burning, try using a lower temperature and cooking for longer. This will give the flour more time to cook without burning.
• If you are coating food in flour, try using a different type of flour. For example, almond flour may work better than regular flour.
• If your food is soggy, try using less egg or cooking at a higher temperature.

Frequently asked questions