Air Fryer Flour: Is It Possible?

Air fryers are a great alternative to deep frying or pan-frying food. They are healthier, easier to clean, and produce similar results to traditional frying methods. However, one common issue people face when using an air fryer is getting the flour to cook properly. Many recipes, such as fried chicken, require the food to be coated in flour before placing it in the air fryer. This can lead to blotchy white spots of uncooked flour on the food. To avoid this issue, it is recommended to use a combination of flour and breadcrumbs, let the food sit for 10-15 minutes before placing it in the air fryer, and spray the food with oil during cooking. Additionally, using a lower temperature and longer cooking time can help ensure that the flour cooks through without burning the food.

Flour coating for chicken tenders

Ingredients

• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/4 teaspoon baking powder
• 1/2 cup buttermilk (optional, for marinating)
• 1 egg
• 1 pound chicken tenders

Method

• Marinating (optional): Place the chicken tenders in a plastic zipper bag with the buttermilk and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
• Before cooking, remove the chicken from the fridge and let it sit at room temperature for 15 minutes.
• Whisk together the egg and 1 tablespoon of water in a large bowl until well combined. Transfer the chicken tenders to the bowl, then discard the marinade (if used) and bag.
• Preheat the air fryer to 370°F. Spray the bottom of the air fryer basket with nonstick cooking spray.
• In a clean plastic zipper bag, add the flour, paprika, garlic powder, salt, pepper, and baking powder. Seal and shake well to combine.
• Working in batches of 3 to 4 at a time, remove the tenders from the egg, allowing excess to drop off, then place them in the bag with the flour. Seal and shake the bag to evenly coat the chicken. Transfer the tenders to a plate, shaking off any excess flour, and repeat with the remaining pieces.
• Place the tenders in an even layer in the air fryer basket, working in batches if necessary to avoid crowding the basket. Generously spray the tenders with cooking spray until the flour appears damp.
• Air fry the tenders for 8–10 minutes, then flip and spritz them again with cooking spray.
• Cook for another 7–10 minutes until the tenders are golden and the internal temperature reaches 165°F.

Tips

• The flour coating gets amazingly crispy in the air fryer, so you get that satisfying crunch without the hassle of breadcrumbs.
• If you have the time, it is recommended to marinate the chicken. The acidity of buttermilk helps tenderize the chicken for super juicy pieces.
• The exact cooking time will vary depending on the size of your tenders as well as the size and brand of your air fryer.
• An Instant Read Thermometer is the best way to know when the tenders are fully cooked.

Flour coating for chicken wings

Ingredients

• Chicken wings
• All-purpose flour or breadcrumbs
• Olive oil or cooking spray
• Salt and pepper
• Optional: garlic powder, paprika, cayenne pepper, egg, buttermilk, baking powder, vegetable oil, soy sauce, sugar, chilli peppers, and Italian seasoning.

Method

• If you want to add extra flavour, marinate the chicken wings in a mixture of olive oil, soy sauce, sugar, salt, pepper, and cayenne pepper. Leave to marinate for at least an hour, or overnight.
• Pat the chicken wings dry with a paper towel.
• Prepare your flour coating by adding salt and pepper and any other desired seasonings to a bowl of flour. Mix until well combined.
• Dip the chicken wings in the flour mixture, ensuring they are well coated.
• If you want a thicker coating, dip the wings in beaten egg, and then back into the flour mixture.
• Place the wings in the air fryer basket, ensuring they are not stacked or overcrowded.
• Spray the wings with olive oil or cooking spray.
• Air fry at 350-400°F for 15-20 minutes, flipping the wings halfway through. The cooking time may vary depending on the size of your wings, so adjust accordingly.
• Check that the chicken is cooked through by using a meat thermometer. The internal temperature should reach 165°F.
• Allow the wings to cool before serving.

Tips:

• Precooking the wings in a frying pan for a couple of minutes can help the flour coating stick and become crispier.
• If you are making a large batch, you may need to cook the wings in batches to avoid overcrowding the air fryer.
• If you are using frozen wings, add an extra 5 minutes to the cooking time.
• To reheat, place the wings in the air fryer for 4-5 minutes at 400°F.

Enjoy your delicious, crispy, flour-coated chicken wings!

Flour coating for chicken nuggets

Ingredients

• Chicken breast
• All-purpose flour
• Buttermilk
• Panko breadcrumbs
• Parmesan cheese
• Olive oil
• Eggs

Method

• Cut the chicken breast into nugget-sized pieces.
• Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs, parmesan cheese, and oil mixed together.
• Dip the chicken pieces in the flour, shaking off any excess.
• Dip the floured chicken into the egg, then coat with the breadcrumb mixture.
• Place the coated chicken nuggets in a single layer in a greased air fryer basket. Spray the tops of the nuggets with oil.
• Air fry at 200°C/400°F for 12-15 minutes, or until golden brown.

Tips

• For gluten-free nuggets, use gluten-free flour and breadcrumbs.
• If your nuggets are overlapping in the air fryer, try flipping them halfway through cooking to ensure even cooking.
• To reheat, place the nuggets in the air fryer at 180°C/350°F for 2-3 minutes, or in a preheated oven. Avoid using a microwave, as this will make the chicken lose its crispiness.

Flour coating for chicken breasts

Marinating the Chicken

First, season the chicken breasts with salt and pepper. Then, add the chicken to a bowl with buttermilk, ensuring that the chicken pieces are covered. Let the chicken sit for at least 10 minutes to an hour, or up to overnight. The buttermilk will help tenderise the chicken and give it that classic fried chicken tenderness.

Preparing the Flour Mixture

In a separate bowl, prepare the flour mixture by adding all-purpose flour, wheat flour, or almond flour, along with seasonings like salt, pepper, garlic powder, paprika, onion powder, and/or Parmesan cheese. Mix the ingredients until well combined.

Coating the Chicken

Using tongs, remove the chicken pieces from the buttermilk mixture, shaking off any excess. Quickly dredge the chicken in the flour mixture, ensuring both sides are well coated. You can also dip the chicken in an egg wash before coating it with the flour mixture to help the coating stick better.

Preparing the Air Fryer

Generously spray the air fryer basket with cooking spray or olive oil spray. Place the chicken in a single layer in the basket, ensuring that the pieces do not touch. The air needs to circulate around them. Spray the chicken pieces lightly with cooking spray or olive oil.

Air Frying the Chicken

Preheat the air fryer to 350°F or 360°F. Air fry the chicken for 15 minutes, then flip the chicken and spray it again with cooking spray or olive oil. Cook for another 5 to 10 minutes, until the chicken reaches an internal temperature of 165°F.

Tips for Success

• If you notice any dry flour spots on the chicken during the cooking process, spray those spots lightly with oil to help the breading crisp up.
• Do not overcrowd the air fryer basket. Cook the chicken in batches if needed.
• Before coating the chicken with the flour mixture, pat the chicken dry to ensure it is extra crispy and juicy.
• Marinate the chicken in advance for up to 24 hours if you want to prep it ahead of time.
• If you prefer a thicker breading, double-dip the chicken in the flour mixture. However, this may result in floury spots that haven't fully cooked.
• For a spicy kick, add a dash of hot sauce or cayenne pepper to the flour mixture.

Enjoy your delicious, crispy, and juicy air-fried chicken breasts!

Flour coating for chicken thighs

Flour can be used in an air fryer, but it may not always cook evenly. One user on Reddit reported that their flour coating "didn't fully cook", resulting in "blotchy white spots all over" the food. Another user reported that their flour coating was "floury" and "not brown".

However, there are several tips that can help ensure a more even cook. Firstly, it is important to let the excess buttermilk and egg drip off before coating the chicken with flour. While there needs to be enough moisture for the coating to stick, too much moisture will prevent the flour coating from absorbing it all. Secondly, it is recommended to use a meat thermometer to check that the chicken is cooked through, as it might look cooked on the outside but be undercooked on the inside. Thirdly, if you notice any dry flour spots on the chicken during the air frying process, spray those spots lightly with oil. Without a tiny bit of oil to hydrate it, the flour will burn. Fourthly, if the flour is not absorbing into the egg layer, use cooking spray on the chicken. Fifthly, if the air fryer starts smoking, you can add some water to the bottom of the basket to prevent the grease from causing smoke. Sixthly, if you are coating chicken in flour, it is recommended to use a panko crumb breading recipe and let it set for 15 minutes before placing it in the air fryer. Finally, one user recommends using almond flour, which they found worked better than regular flour.

Ingredients

• 4 small chicken thighs with skin on
• 1/2 cup all-purpose flour
• 1 1/2 tablespoons Old Bay Seasoning
• 1 teaspoon seasoning salt
• Cooking spray (optional)

Instructions

• Preheat your air fryer to 390 degrees Fahrenheit.
• Whisk together the flour, salt and the Old Bay.
• Dredge the chicken through the flour mixture, then into the egg, then back into the flour mixture again. Shake off excess flour very well. If desired, you can spray the chicken with cooking spray lightly at this point.
• Place the four chicken thighs into the bottom of the cooking compartment.
• Cook for 25 minutes or until the chicken reaches 180 degrees Fahrenheit.

Notes

• Chicken thighs can be cooked to 165 degrees Fahrenheit for food safety, but professional cooks recommend cooking them to a higher temperature to break down the meat fibres and achieve more tender chicken thighs.
• If you are cooking chicken breasts, they can dry out faster, so it is better to use a batter to seal in the moisture.

Frequently asked questions