Air Fryer Chicken: Flour Coating, Good Or Bad?

Air fryers are a great way to make fried chicken with a fraction of the oil used in traditional methods. The air fryer cooks the chicken quickly, making it tender and juicy. The breading can be a simple mixture of all-purpose flour and seasoning. The chicken is marinated in a mixture of buttermilk and hot sauce to help the breading stick. The chicken is then coated in the flour mixture and placed in the air fryer for 25 minutes at 390 degrees Fahrenheit. It is important to ensure that the chicken is not overcrowded in the air fryer and to flip it halfway through cooking to ensure even cooking.

Marinating chicken in buttermilk and hot sauce

Ingredients

You will need:

• Buttermilk
• Hot sauce
• Chicken
• A sealable bag or container

Method

Combine the buttermilk and hot sauce in a sealable bag or container, adding a pinch of salt and pepper if desired. Allow the chicken to marinate for at least four hours, or overnight for the best results. When you are ready to cook the chicken, remove it from the marinade and pat it dry with paper towels.

Cooking

The chicken can then be cooked on a grill, in an oven, or by frying. If frying, it is important to dredge the chicken in flour before placing it in the oil to create a crispy coating. If grilling or baking, brush the chicken with barbecue sauce before removing it from the heat for extra flavour.

Tips

• For a more intense flavour, you can marinate the chicken overnight.
• If you don't have buttermilk, you can use a mixture of milk and white vinegar, lemon juice, cream of tartar, sour cream, or plain yoghurt.
• If you are frying the chicken, use an oil with a high smoke point such as canola or vegetable oil.
• If you are grilling or baking the chicken, pound the chicken breasts to an even thickness to ensure even cooking.

Using an oil spray to prevent flour spots

When making flour chicken in an air fryer, it is important to prevent flour spots by using an oil spray. This will ensure that the chicken crisps up nicely and that there are no dry flour spots.

Firstly, it is important to note that you should not use aerosol spray cans, such as Pam, in your air fryer. These products often contain soy lecithin, an emulsifier that is less stable than high-smoke-point oils and will deteriorate at the temperatures used for air frying. This can cause gunk to build up in your air fryer and potentially ruin the surface.

Instead, use a non-aerosol pump-style oil spray, such as an avocado oil spray, which has a smoke point of 500°F and contains no propellants, chemicals, or emulsifiers. You can also buy a refillable oil sprayer or mister and fill it with a high-smoke-point oil such as avocado oil, peanut oil, sunflower oil, or light olive oil.

When using an oil spray, lightly coat the chicken with oil all over. This will help the breading crisp up and turn a beautiful, crunchy golden-brown color. If you don't use enough oil, the breading will have a slightly powdery texture.

Additionally, halfway through the cooking process, open the air fryer and spray any flour spots on the chicken. Then, use tongs to flip the chicken and spray this side as well, ensuring that all flour spots are covered. Close the air fryer and let it resume cooking.

Finally, remember to use oil sparingly. The purpose of the oil is to cover the dried flour spots and prevent them from tasting like dry flour.

Using parchment paper to prevent sticking

Parchment paper is a safe and effective liner to use in an air fryer, but there are some important precautions to take to avoid safety hazards.

Firstly, ensure that you are using food-grade parchment paper. The maximum temperature restriction of the parchment paper will be printed on the box—do not exceed this temperature in your air fryer. Parchment paper can be heated to roughly 450 degrees Fahrenheit, so if your air fryer exceeds this temperature, do not use it with parchment paper.

Cut the parchment paper to the size of the bottom of your air fryer basket. It is best to cut it slightly smaller, so air can circulate more freely. Perforating the paper is even better, as it assists in air circulation and allows grease to drain away from the food. If you are using an air fryer basket, parchment paper with holes in it is helpful. You can purchase parchment paper made for air fryers, or create your own with a hole punch.

If you are preheating your air fryer, do not add the parchment paper until you are ready to add your food. The paper must be weighed down by food, or it may fly about inside the basket and come into contact with the heating element. This could cause a fire.

Parchment paper is good for food that might stick to the basket, such as chicken wings, and it makes cleanup easier. However, it is important to note that some breading will fall off, whether you use parchment paper or not. If you are looking for a reusable liner, consider a silicone liner for air fryers, which are dishwasher-safe.

Air fryer temperature and timing

The cooking time and temperature for your flour-coated chicken in an air fryer will depend on the cut of chicken you are using. Here is a general guide:

Chicken Breasts

• Lean and quick-cooking, but can dry out if overcooked.
• Cook for approximately 12-15 minutes at 380°F (193°C).
• Flip halfway through to ensure even browning.
• Check that the internal temperature reaches 165°F (75°C) before serving.

Chicken Thighs

• Juicier and more flavourful than breasts, requiring a slightly longer cooking time.
• Cook for approximately 18-22 minutes at 380°F (193°C).
• Flip halfway for even cooking.
• Check that the internal temperature reaches 165°F (75°C) before serving.

Whole Chicken

• Requires the most time and careful monitoring to ensure even cooking.
• Cook for approximately 1 hour to 1 hour and 10 minutes at 360°F (182°C).
• Flip the chicken over halfway through.
• Ensure the internal temperature reaches 165°F (75°C) in the thickest part of the breast and thigh.

Chicken Wings

• Quick to cook and yield a crispy texture.
• Cook for approximately 25-30 minutes at 400°F (204°C).
• Shake the basket halfway through to achieve even frying.
• Aim for an internal temperature of 165°F (75°C) to ensure doneness.

Chicken Cutlets

• Thin strips of chicken breast.
• Cook for only 8 minutes in an air fryer preheated to 375°F (190°C).

Chicken Tenders/Tendeloins

• The most tender part of the chicken breast, located under it.
• Cook for around 20 minutes at 375°F (190°C), flipping over halfway through.

Chicken Drumsticks

• The lower part of the chicken leg, with a darker, juicy and flavourful meat.
• Cook for about 20 minutes at 375°F (190°C), flipping halfway.

Chicken Legs

Cook for approximately 12 minutes at 360°F (182°C), then 5 minutes at 400°F (204°C).

Bone-in Chicken

• May require around 25-30 minutes at 375°F (190°C).
• Always ensure the internal temperature reaches 165°F (74°C).

Boneless, Skinless Chicken Breasts

• Cook for about 15-20 minutes at 375°F (190°C).
• Ensure the internal temperature reaches 165°F (74°C).

Frozen Chicken

• Cook for longer than fresh chicken.
• Frozen boneless chicken breasts might take 20-30 minutes at 375°F (190°C).
• Frozen bone-in pieces may need about 30-40 minutes.
• Always check the internal temperature.

Reheating air-fried chicken

The best way to reheat air-fried chicken and retain its crispiness is to use an air fryer. Using an oven or a microwave will make the exterior soft and soggy.

How to Reheat Air-Fried Chicken in an Air Fryer

First, preheat your air fryer to 360°F–375°F (182°C–190°C). Optionally, spray or brush the chicken with some olive oil for extra crispiness. Place the chicken pieces in a single layer in the air fryer basket, working in batches if you have a lot of chicken. Reheat for 5–10 minutes, flipping the chicken halfway through.

For chicken tenders, reheat for 5–7 minutes, flipping at the halfway point. For chicken wings, heat for about 5–7 minutes, flipping halfway through.

Tips for Reheating Air-Fried Chicken

• Preheat the air fryer to promote crispiness.
• Avoid overcrowding the air fryer basket. Arrange the chicken in a single layer to allow for even air circulation.
• Use a light coating of oil to help restore crispiness.
• Monitor the cooking time to prevent overcooking or burning.

Safety Precautions

To ensure food safety, heat the chicken until its internal temperature reaches 165°F (74°C). This will kill any harmful bacteria. Do not reheat the chicken more than once, as this increases the risk of foodborne illness.

Frequently asked questions