Air-Fried Chicken: A Quick, Crispy Delight

Air fryers are a great way to make fried chicken that is healthier, quicker, and easier to clean up than traditional methods. The air fryer's convection technology crisps the outside of the chicken while keeping the inside tender and juicy. The key to getting that crispy texture without oil is to coat the chicken in a dry mixture of flour and spices, and then fry it in the air fryer. This method works best with bone-in, skin-on chicken thighs and drumsticks, but you can also use boneless skinless chicken breasts or tenders. You can also brine the chicken in buttermilk to make it more juicy and help the coating stick better.

Choosing your chicken pieces

Choosing the right chicken pieces is an important step in making fried chicken in an air fryer. The best chicken pieces to use are bone-in and skin-on chicken thighs, drumsticks, and breasts. Using bone-in and skin-on chicken adds flavour and moisture to the dish.

If you prefer to use skinless chicken, you can do so, but the skin helps the coating stick to the chicken and creates a crispy texture. You can also use boneless chicken, but you may need to adjust the cooking time. It is recommended to cook chicken breasts separately from smaller pieces as they may require a longer cooking time.

For a healthier option, you can remove the skin and trim any excess fat from the chicken pieces before seasoning and breading them. This will reduce the fat content of the dish while still achieving a delicious, crispy result.

When selecting your chicken, look for pieces that are similar in size to ensure even cooking. You can also cut the chicken breasts into thinner, smaller, flat pieces before cooking to promote even cooking and increase the surface area for the coating to adhere to.

Overall, the key to choosing the best chicken pieces for air fryer fried chicken is to select bone-in and skin-on chicken thighs, drumsticks, and breasts, or make adjustments to suit your preferences, such as using skinless or boneless chicken and trimming excess fat for a healthier option.

Marinating your chicken

The chicken should be left to marinate for at least 10 minutes, but for the best results, leave it to sit for up to 24 hours. If you're leaving it for longer than 10 minutes, cover the chicken and put it in the fridge.

Before you add the chicken to the buttermilk, season it with salt and pepper. You can also add spices such as paprika, garlic powder, onion powder, and black pepper to the buttermilk mixture.

Breading your chicken

Step 1: Prepare the Chicken

Before you begin breading, it's essential to trim any excess fat from the chicken pieces, especially if you're using skin-on chicken. You can also remove the skin entirely if preferred. Then, season both sides of the chicken pieces with salt and pepper to taste. This step ensures the chicken is evenly seasoned before adding the breading.

Step 2: Create the Breading Mixture

The breading mixture is a combination of dry ingredients that will coat the chicken and create a crispy exterior when fried. For a basic breading mixture, you'll need all-purpose flour and your choice of seasonings. You can use a simple blend of salt and pepper, or get creative with seasonings like garlic powder, onion powder, paprika, or even a premade seasoning blend like Old Bay Seasoning. Mix the flour and seasonings in a large bowl or a plastic food storage bag. Ensure the flour and seasonings are well combined so that each piece of chicken gets a consistent coating.

Step 3: Prepare the Buttermilk Mixture (Optional)

While not mandatory, using a buttermilk mixture is an excellent way to add moisture and flavor to your chicken and help the breading adhere better. In a separate bowl, whisk together buttermilk and, optionally, a dash of hot sauce. The hot sauce adds a subtle zing without making the chicken spicy. You can also add eggs to the buttermilk mixture to help bind the coating. Marinate the chicken pieces in this mixture for at least 5-10 minutes, or even overnight in the refrigerator for maximum flavor.

Step 4: Dredge the Chicken

Dredging is the process of coating the chicken in the breading mixture. Using tongs or your hands, dip each piece of chicken into the flour mixture, ensuring it's evenly coated. Shake off any excess flour, then dip the chicken into the buttermilk mixture (if using). Finally, roll the chicken in the flour mixture again, covering it completely. Set the breaded chicken pieces on a baking sheet or wire rack while you prepare the air fryer.

Step 5: Spray with Oil

Lightly coat all sides of the breaded chicken pieces with olive oil spray or cooking spray. This step is crucial, as it helps the breading crisp up and turn golden during frying. Make sure to coat the chicken entirely, as any missed parts may stay white and floury instead of browning.

Step 6: Arrange in the Air Fryer

Place the chicken pieces in the air fryer basket or tray, ensuring they are in a single layer with a bit of space between them. It's okay if the pieces touch, but avoid overlapping them to allow for proper air circulation. Depending on the size of your air fryer, you may need to cook the chicken in batches.

Step 7: Air Fry to Perfection

Now it's time to air fry your beautifully breaded chicken! Set your air fryer to the recommended temperature, typically around 360-390°F, and cook for 15-20 minutes. Keep in mind that cooking times may vary depending on your air fryer and the size of your chicken pieces. Flip the chicken halfway through the cooking process, spraying the other side with oil if needed. Cook until the chicken is golden brown and crispy, and the internal temperature reaches 165°F when checked with a meat thermometer.

Tips for Success:

• If you don't have buttermilk, you can make your own by mixing milk with vinegar or lemon juice. Let it sit for 5-10 minutes before using it in the recipe.
• For extra crispy chicken, pat the chicken pieces dry before coating them with the breading mixture.
• Don't overcrowd the air fryer basket. Cook in batches if needed to ensure proper air circulation.
• Check the chicken halfway through the cooking process and mist any dry spots with additional oil to ensure even browning.
• If your air fryer basket tends to stick, use an oil mister or pastry brush to apply oil instead of aerosol non-stick cooking spray, which can damage the coating over time.
• For a spicier kick, add a dash of hot sauce or cayenne pepper to the buttermilk mixture or breading.

Cooking your chicken

Now that you've gathered your ingredients, it's time to cook your chicken. Here's a step-by-step guide to making delicious air-fried chicken:

Step 1: Marinate the chicken

Add your chosen spices, buttermilk, and hot sauce (optional) to a large bowl and mix well. Place the chicken pieces in the bowl, ensuring they are fully coated. Let the chicken marinate for at least 10 minutes, or you can cover and refrigerate for up to 24 hours if preparing in advance.

Step 2: Prepare the breading

In a separate large bowl or shallow dish, combine the flour, paprika, garlic powder, onion powder, salt, pepper, and any other desired spices. Whisk or mix well to ensure everything is combined.

Step 3: Coat the chicken

Remove the chicken pieces from the marinade, shaking off any excess. Dip each piece of chicken into the flour mixture, ensuring an even coat. For an extra crispy coating, you can double dip the chicken by dipping it back into the marinade and then into the flour mixture again. Set the coated chicken pieces on a baking sheet or wire rack to rest while you prepare the air fryer.

Step 4: Preheat the air fryer

Preheat your air fryer to the desired temperature, typically between 350-390°F (180-200°C). It's important to refer to your air fryer's instructions for specific guidelines.

Step 5: Oil the chicken and air fryer basket

Lightly coat all sides of the breaded chicken pieces with olive oil spray or cooking spray. This step is crucial for achieving a crispy texture. Place the chicken pieces in the air fryer basket, ensuring they are in a single layer with space between them for even cooking. Avoid overcrowding the basket.

Step 6: Air fry the chicken

Place the basket in the preheated air fryer and cook for 15-20 minutes. For thicker chicken pieces, you may need a longer cooking time. Halfway through the cooking process, open the air fryer and spray any dry spots on the chicken with additional oil to ensure an even crisp.

Step 7: Flip and cook further

After the initial cooking time, carefully flip the chicken pieces using tongs. Spray the bottom side of the chicken with oil and continue cooking for another 5-10 minutes. The total cooking time will depend on the size and thickness of your chicken pieces.

Step 8: Check the internal temperature

To ensure your chicken is fully cooked, use an instant-read meat thermometer to check the internal temperature. The chicken is safe to eat when it reaches an internal temperature of 165°F (74°C) for white meat and 175°F (79°C) for dark meat.

Step 9: Rest and serve

Once your chicken is cooked to the correct temperature, remove it from the air fryer and let it rest for a few minutes before serving. This allows the juices to redistribute and ensures a juicy, tender texture. Serve your air-fried chicken with your favourite sides and enjoy!

Reheating your chicken

If you have any leftover fried chicken, you can reheat it in your air fryer. This will ensure your chicken is crispy, rather than soggy, and is the quickest and easiest method. It should take less than 10–15 minutes, and you can reheat your chicken in the following way:

• Preheat your air fryer to 360°F–375°F (182°C–190°C).
• Lightly coat the air fryer basket with cooking spray to prevent the chicken from sticking.
• Place the chicken in a single layer in the air fryer basket, leaving space between each piece for airflow. Work in batches if you have a lot of chicken.
• Reheat for 5–10 minutes, depending on the size of the chicken pieces. For tenders or wings, 5–7 minutes should be enough. For larger pieces, you may want to reheat for up to 10 minutes. Flip halfway through so that the chicken reheats evenly.
• Check the internal temperature of the chicken with a meat thermometer. It should be 165°F (74°C) when perfectly cooked.
• If the chicken is dry, you can spray or brush it with some oil before placing it in the air fryer.
• If you are reheating chicken breasts or thighs, be sure to keep them moist as they are prone to drying out.

Alternatively, you can reheat your chicken in the oven. Preheat your oven to 400°F and place your chicken on a wire rack inside a baking sheet. Do not cover the chicken with foil, as this will make the skin soggy. Bake for around 15 minutes, or until the skin is crispy.

Frequently asked questions