Air Fryer Chicken: Flour Coating, Good Or Bad?

Air fryers are a great way to make fried chicken with a fraction of the oil and mess of traditional methods. The air fryer's convection heat creates a crispy, juicy, and tender fried chicken that rivals deep-fried chicken. The key to getting that golden-brown and crispy coating is to use a cooking spray on the chicken pieces. The chicken is typically marinated in buttermilk and hot sauce before being coated in a flour mixture. The chicken is then air-fried for around 20 minutes at 360-390°F, depending on the recipe. This method works best with bone-in and skin-on chicken thighs and drumsticks, but it can also be done with skinless chicken or chicken breasts.

How to prepare the chicken before putting it in the air fryer

Preparing chicken for the air fryer is simple and can be done in a few easy steps. Firstly, you will want to slice the chicken into thin, flat pieces. This will ensure even cooking and more flavour. Pat the chicken dry and then season the chicken with your desired spices and herbs. You can use a dry brine of salt, or a wet brine of saltwater solution. This will ensure the chicken is juicy and well-seasoned.

Next, you will need to coat the chicken in oil. This will help the seasonings stick to the chicken and keep it moist. You can use olive oil, avocado oil, or another neutral-flavoured oil. Make sure to coat the chicken well, and use your hands to rub the oil and seasonings into the meat.

Finally, you can add a breading to the chicken if you wish. This is an optional step, but if you want to, you can coat the chicken in flour, buttermilk, or an egg wash. If you use flour, ensure that it is well-seasoned, and coat the chicken well. Shake off any excess.

Now your chicken is ready for the air fryer!

The importance of oil when cooking chicken in an air fryer

Oil is an important component when cooking chicken in an air fryer, even though the amount needed is significantly less than when cooking in an oven or frying pan.

Moisture and Colour

A small amount of oil helps to keep the chicken moist and gives it a golden-brown colour. Before placing the chicken in the air fryer, toss it in a few teaspoons of vegetable or olive oil, along with your seasoning of choice. This method works best for cooking fresh meats and vegetables.

Brushing with Butter

When making a recipe that calls for butter, such as hot sandwiches or anything that incorporates dough, use a pastry brush to ensure you're evenly coating your food before cooking.

Oil Sprays

It is recommended to lightly spray the chicken with oil before and during the air frying process. This helps to keep the chicken moist and ensures the coating becomes crispy. It is also important to spray the basket of the air fryer to prevent the chicken from sticking.

Frozen Foods

Oil is rarely needed for frozen foods that already contain oil, such as frozen fries, pizza rolls or other high-calorie frozen foods.

The best cuts of chicken to use

When it comes to choosing the best cut of chicken for your air fryer, there are a few options to consider. Here are some recommendations to help you decide:

Boneless, Skinless Chicken Breasts

Boneless, skinless chicken breasts are a versatile option that can be used in a variety of dishes. They are perfect for air frying as they cook quickly and evenly. Chicken breasts are also a leaner option, making them ideal for those who are health-conscious. However, it is important to note that chicken breasts can dry out easily, so it is crucial not to overcook them.

Bone-in, Skin-on Chicken Thighs or Legs

For a classic fried chicken flavour and texture, opt for bone-in, skin-on chicken thighs or legs. The bone helps keep the meat juicy, while the skin crisps up beautifully in the air fryer. This option may take a little longer to cook, but the result is tender, flavourful chicken with a delicious crispy crust.

Chicken Tenders or Chicken Breasts Cut into Bite-Sized Pieces

If you're short on time or looking for a fun, easy option, chicken tenders or chicken breasts cut into bite-sized pieces are a great choice. These smaller pieces cook quickly and evenly in the air fryer, making them perfect for busy weeknights or as an addition to salads, wraps, or grain bowls. They are also a good option if you're feeding a crowd, as they can be cooked in batches.

Whole Chicken, Cut into Pieces

For a mix of dark and white meat, consider buying a whole chicken and cutting it into pieces yourself. This option allows you to customise the size and type of pieces you want, and it ensures that all your meat comes from the same source. However, cutting up a whole chicken can be time-consuming, so plan accordingly.

Tips for Preparing Chicken for the Air Fryer

• Cut chicken into uniform, bite-sized pieces for even cooking.
• Use kitchen shears or a sharp knife to cut the chicken, and consider using a plastic cutting board for easy sanitising.
• Avoid overcrowding the air fryer basket to ensure proper air circulation and even cooking.
• Flip or rotate the chicken pieces during cooking to ensure even browning and crisping.
• Use an instant-read thermometer to check the internal temperature of the chicken, which should reach 165°F to be considered cooked.

With these recommendations and tips in mind, you're now equipped to choose the best cuts of chicken for your air fryer and prepare them for delicious, crispy results!

How to make your own buttermilk

Yes, you can put chicken with flour in an air fryer. In fact, this is a great way to make fried chicken that is crispy, juicy, and finger-licking good.

Ingredients:

• Chicken – for classic fried chicken, use bone-in, skin-on chicken legs or thighs.
• Buttermilk
• Flour – all-purpose or bread flour
• Olive oil spray
• Salt and pepper to taste
• 2 cups buttermilk
• 2 tbsp garlic powder
• 1½ tbsp paprika

Instructions:

• Season the chicken pieces with salt and pepper.
• In a separate bowl, make the seasoning by mixing flour, salt, pepper, garlic powder, and paprika.
• In a large mixing bowl, combine the chicken with the egg and buttermilk.
• Remove the chicken from the buttermilk mixture, shaking off any excess.
• Coat the chicken with the seasoned flour.
• Spray the chicken with olive oil and place it in the air fryer basket, ensuring it is in a single layer with space for hot air to circulate.
• Cook at 360 F for 20-25 minutes, spraying the chicken with another coat of olive oil halfway through.
• Cook until the chicken reaches an internal temperature of 165 F.

Now, for making your own buttermilk:

There are two main methods for making buttermilk at home. The first is a quick 10-minute method, and the second is a cultured buttermilk method that takes 12-24 hours. Both methods will yield results that you can use in place of store-bought buttermilk in any recipe.

The 10-Minute Method:

For this method, you will need milk (whole or 2-percent) and an acid such as lemon juice or white distilled vinegar. The basic ratio is 1 tablespoon of acid to 1 cup of milk. Here are the steps:

• Prepare your milk by pouring it into a liquid measuring cup. You can use any type of milk, including vegan milk.
• Add the acid. For every 1 cup of milk, stir in 1 tablespoon of lemon juice or vinegar.
• Let the mixture stand for about 10 minutes. You will see some light curdling, and it will be ready to use.

The Cultured Buttermilk Method:

This method takes longer but will give you a more natural buttermilk flavour. You will need cultured buttermilk and whole milk, 2-percent milk, or 1-percent milk. The basic ratio is 1/2 cup of cultured buttermilk to 1 quart of milk. Here are the steps:

• Prepare your cultured buttermilk by pouring 1/2 cup into a lidded container that can hold at least 6 cups. You can use a Mason jar or any non-reactive container with a lid.
• Pour in 1 quart of milk and stir to combine thoroughly.
• Leave the container at room temperature with the lid on.
• Wait 12-24 hours. The mixture will thicken, and the longer you leave it, the thicker and tangier it will become.
• Once it reaches your desired texture and flavour, store it in the refrigerator for up to a month.

How to store and reheat your chicken

Storing and reheating chicken is a delicate process, and it's important to do it properly to ensure food safety and optimal taste. Here are some detailed instructions on how to store and reheat your chicken:

Storing Chicken

When storing chicken, it's important to do so as soon soon as possible after cooking. Leftovers should not be left out at room temperature for more than two hours. The best way to store chicken is to place it in airtight containers or well-sealed bags and keep it in the refrigerator or freezer.

For the refrigerator, the temperature should be set to 41°F or lower, and the chicken should be consumed within three to four days for optimal freshness and food safety. If you're storing chicken in the freezer, set the temperature to 0°F or lower, and make sure the packaging is airtight to prevent freezer burn. Frozen chicken can be stored for up to four months.

Reheating Chicken

There are several methods you can use to reheat your chicken, each with its own advantages and considerations:

• Oven: Preheat your oven to 350°F. While the oven is heating up, let the chicken sit at room temperature to take the chill off. Place the chicken in a baking dish and add a small amount of chicken stock or water. Cover the dish with aluminium foil and place it in the oven. Reheat until the chicken reaches an internal temperature of 165°F, which should take about 10-20 minutes. This method is great for larger pieces of chicken or bone-in chicken, but it may not yield crispy skin. If you want crispy skin, you can pop the chicken under the broiler for a couple of minutes after reheating.
• Stove: This method works best for boneless, skinless chicken breasts or chicken that has been removed from the bone. Place a skillet over medium heat and add just enough water to cover the bottom of the pan. Once the water starts to simmer, add the chicken and gently stir or flip the pieces until they reach an internal temperature of 165°F.
• Microwave: While the microwave is convenient and fast, it may not yield the best results for breaded chicken, as it can become soggy. Spread the chicken on a microwave-safe plate, with smaller pieces in the centre and larger ones on the edges. Sprinkle a small amount of water and a drizzle of olive oil over the chicken to add moisture. Cover the plate with a microwave-safe lid or damp paper towels and heat in 30-second to one-minute intervals until the chicken reaches 165°F.
• Air Fryer: If you want to restore crispiness to dishes like chicken wings or tenders, the air fryer is a great option. Preheat your air fryer to 375°F for about five minutes. Place the chicken in the air fryer basket or tray in a single layer and heat for about four minutes, shaking the basket halfway through. Ensure the chicken reaches an internal temperature of 165°F before serving.

Some additional tips to keep in mind:

• Reheat chicken only once after storing it. Constantly reheating and storing chicken can lead to drying out and expose it to bacteria.
• When reheating chicken, always make sure it reaches an internal temperature of 165°F, even if you're reheating it in the microwave.
• If you're reheating chicken thighs or legs, it's best to remove the meat from the bone first and cook it in a pan with olive oil.
• If you're reheating a sauce-based dish like chicken parmesan, cook it in the oven at 350°F for 10-15 minutes until the sauce is bubbling.

Frequently asked questions