Tillie Doyle
Air fryers are a great way to cook fried chicken without the mess of deep frying. The circulating hot air of an air fryer crisps up the chicken beautifully with way less oil, resulting in a crunchy, juicy, and flavourful dish. While you can use a traditional liquid batter, it is best to avoid wet batter as it will drip off the chicken and make a mess. Instead, use a flour batter or breading. You can also use buttermilk to give the chicken a classic fried chicken texture.
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What You'll Learn
Cooking time and temperature
The cooking time and temperature for battered chicken in an air fryer depend on the cuts of chicken used and the model of the air fryer. The thicker the cut, the longer it takes to cook. Chicken strips, for example, cook faster than bone-in pieces.
It is recommended to cook the chicken at a lower temperature (300°F) initially to prevent the batter from burning, and then increase the heat (400°F) to finish cooking and create a crispy, golden outer layer. The internal temperature of the chicken should reach at least 165°F. This can be measured with a meat thermometer inserted into the thickest part of the chicken without touching the bone. The chicken is done when it is no longer pink and the juices run clear.
Cooking times can range from 15 minutes at 360°F to 25 minutes at 390°F. It is important to flip the chicken halfway through the cooking process and spray it with oil to ensure even cooking and a crispy texture. The chicken should be cooked in a single layer in the air fryer basket, and it may be necessary to cook in batches to avoid overcrowding.
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Chicken preparation
To prepare chicken for air frying, you can use either a flour batter or breading. For a flour batter, you will need a mixing bowl, flour, baking powder, salt, paprika, garlic powder, black pepper, buttermilk or milk, and an egg. In a separate bowl, whisk together the wet mixture. Then, gradually pour it into the dry mixture, stirring until well combined. The batter should be thick but still pourable. For breading, you can use a simple combination of flour and spices or a more complex dredge with buttermilk and eggs.
Before coating the chicken, consider brining or marinating it to enhance its flavor and juiciness. You can use a simple brine of salt and water or marinate the chicken in buttermilk, ensuring it stays in the refrigerator for a few hours or overnight. After brining or marinating, pat the chicken pieces dry with a paper towel to help the batter or breading adhere evenly and ensure a crispy coating.
For breading, dip the chicken in the flour mixture, shaking off any excess, and place it in the air fryer basket. If you are using a batter, dip each piece of chicken into the batter, ensuring it is fully coated, and let any excess drip off before placing it in the basket. To get the crispiest chicken, spray the chicken pieces and the air fryer basket generously with cooking spray or oil.
When cooking, do not overcrowd the air fryer basket. If you cannot fit all the chicken in comfortably, cook it in batches. The chicken should be golden brown throughout the cooking process. If you notice light pockets of color, spray a little more oil over those areas.
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Oil and batter
The oil helps to hydrate the batter, ensuring it crisps up during cooking and doesn't burn. It also adds flavour and moisture to the chicken. When using an air fryer, you can use cooking spray oil or regular oil, but it is important to note that the oil must be sprayed or misted onto the chicken and the air fryer basket. This is because air fryers work by circulating hot air around the food, and if the chicken pieces overlap or are overcrowded, the air won't be able to penetrate, resulting in uneven cooking. By spraying or misting the oil, you ensure that the chicken is evenly coated without creating an oily pool at the bottom of the air fryer that could cause uneven cooking or mess.
The type of oil you use is also important. Regular cooking oil or olive oil can be used, but it is recommended to avoid aerosol non-stick cooking sprays as these can contain additives that may damage the coating of your air fryer basket over time.
As for the batter, a flour batter or breading works best when air frying chicken. A traditional liquid batter will not work in an air fryer as it will drip off and make a mess. The batter should be thick enough to coat the chicken but not too thick, or it won't cook through properly. Cornstarch can be added to thicken the batter and spices can be added for extra flavour. It is also recommended to soak the chicken in buttermilk before battering to give it that classic fried chicken tenderness and allow the batter to stick better.
When cooking the battered chicken in the air fryer, it is important to cook it in a single layer, ensuring the pieces do not overlap. This helps the chicken cook evenly and get crispy. If you have a lot of chicken, it is best to cook it in batches. The cooking time and temperature will depend on the cuts of chicken used and the model of your air fryer, but generally, you will need to cook the chicken for around 15-25 minutes at 350-390°F, flipping it halfway through and spraying or misting with oil again on the second side. The chicken is done when it reaches an internal temperature of 165°F.
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Chicken type
When it comes to the type of chicken, there are a few options to consider for air frying. Firstly, it is recommended to use bone-in and skin-on chicken pieces, as this leads to more flavourful and juicier chicken. You can use a mix of chicken thighs, drumsticks, and breasts, ensuring they are similar in size for even cooking. Chicken strips are also an option, but they cook faster and are more prone to drying out, so they require careful monitoring.
If you prefer to remove the skin, it is possible to do so, but the skin helps the coating adhere and creates a crispier exterior. In this case, you can trim any excess fat from the edges of the chicken and season both sides with salt and pepper.
For the coating, a flour batter or breading is recommended for air frying. A thicker batter will not work as well, and a double layer of flour coating may result in uncooked flour spots. It is essential to spray the chicken with oil to hydrate the flour and create a crispy texture. You can use a simple flour and seasoning mixture or create a more complex batter by adding cornstarch, baking powder, and eggs.
Before coating the chicken, you can marinate it in buttermilk, which adds flavour and tenderness. You can also add spices to the buttermilk, such as paprika, onion powder, garlic powder, cayenne pepper, and black pepper. Allow the chicken to sit in this mixture for at least 10 minutes before coating it in the flour mixture.
In summary, the key to successful air-fried chicken is to use bone-in and skin-on chicken pieces, marinate them in a buttermilk mixture with spices, coat them in a flour batter, and cook them in a single layer in the air fryer, ensuring they are well-coated with oil to achieve a crispy texture.
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Reheating and storing
Storing and reheating fried chicken can be challenging, as the food's crispy, crunchy texture is easily lost. Fried chicken should be stored in an airtight container in the refrigerator for up to four to five days. It can also be frozen for up to six months.
When reheating fried chicken, avoid using a microwave, as this can make the breading or skin soggy. The best option for reheating chicken is an air fryer, as it uses hot air circulation to cook food and revive its crispy texture. An oven is another option for reheating fried chicken, but it takes longer and may dry out the meat.
To reheat fried chicken in an air fryer, preheat the appliance to 375°F (190°C) or 400°F, depending on the source. Place the chicken on a grate or wire rack made for the appliance, ensuring it is not overcrowded, and reheat for about four to five minutes, or ten minutes, flipping the chicken halfway through.
To reheat fried chicken in an oven, preheat the appliance to 400°F. Place a wire rack on a foil-lined sheet tray and put the chicken on the rack. Reheat for 20 to 25 minutes, flipping the chicken halfway through.
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Frequently asked questions
It is not recommended to use boneless skinless chicken as the skin helps the coating stick to the chicken, creating a crispy outside. The bone also adds moisture and flavour.
To get the chicken crispy, it is important to use a generous amount of oil spray. The oil must cover all the flour on the chicken, or it will stay white and floury.
The cooking temperature depends on the type of chicken and the desired texture. For juicy chicken, cook at a lower temperature (300°F) and increase the heat (400°F) to finish cooking and create a crispy, golden outer layer.
The cooking time depends on the cuts of chicken used. The thicker the cut, the longer it takes to reach the required internal temperature of 165°F.
