Air-Fryer Battered Chicken: A Quick, Crispy Treat

Air fryers are a great way to make fried chicken without the oil. The hot air crisps the outside of the chicken, while keeping the inside moist. The result is tender, juicy, and flavourful chicken with a crispy skin.

To make battered chicken in an air fryer, you can use a simple flour and egg mixture, or a breadcrumb coating. The chicken can be coated in a variety of seasonings, such as Old Bay, paprika, garlic powder, onion powder, and cayenne pepper. It is important to ensure that the chicken is well-coated and that any excess flour or breadcrumbs are shaken off.

The air fryer should be preheated to around 390°F (200°C). The chicken is then placed in the air fryer basket and cooked for around 15-25 minutes, depending on the size and thickness of the chicken pieces. It is important to ensure that the chicken is cooked through, with an internal temperature of at least 165°F (75°C).

Air fryers are a convenient and healthy way to cook chicken, with minimal mess and oil usage. The chicken turns out golden and crispy, without drying out.

How to make a batter that sticks to the chicken

Making a batter that sticks to the chicken is a crucial step in achieving that mouth-watering, crispy texture in your air-fried chicken. Here are some detailed tips to ensure your batter adheres perfectly:

Dry the Chicken:

Start by patting the chicken dry using paper towels. This step might seem counterintuitive, but a dry surface will help the flour stick evenly to the chicken.

Season the Chicken:

Generously season the chicken pieces with salt and pepper. You can also add other spices like paprika, oregano, or your favourite herbs and spices to the mix.

Dredge in Flour:

After seasoning, dredge the chicken in all-purpose flour. Ensure a thin flour coating remains on the chicken, but remember to remove any excess flour before moving on to the next step.

Wet Dredge:

Now, it's time for a wet dredge. You can use beaten eggs, buttermilk, or a combination of both. If you want a little kick, add a teaspoon of Dijon mustard or a few drops of hot sauce to the mixture. Ensure the wet dredge coats the flour thoroughly.

Final Flour Dredge:

For a super crispy texture, double-coat your chicken by repeating the flour dredging step. Make sure to shake off any excess flour very well after this step.

Rest the Chicken:

Allow the chicken to rest for about 15-30 minutes after dredging. This resting period lets the coating adhere better to the chicken and helps create a lumpy, floury texture that will become crispy when fried.

Don't Overcrowd the Air Fryer:

When cooking, make sure not to overcrowd your air fryer. Leave enough space between the chicken pieces to allow proper airflow and even cooking. If needed, cook the chicken in batches.

Spray with Oil:

Before placing the chicken in the air fryer, spray the chicken pieces with cooking oil. This step will help create an even crispier texture and prevent the flour from tasting dry.

By following these steps, you should achieve a delicious, crispy batter that sticks perfectly to your air-fried chicken!

How to get crispy chicken skin

To get crispy chicken skin, there are a few steps you can follow. Firstly, you'll want to preheat your air fryer to around 390°F. While that's heating up, prepare your chicken by dredging it through a mixture of flour, salt, and any other seasonings of your choice. You can also add an egg to the mixture if you like. Make sure to shake off any excess flour before placing the chicken into the air fryer.

Cooking time will depend on the size and type of chicken you're using. For chicken thighs, cook for around 25 minutes at 390°F. For chicken breasts, cook for around 15-20 minutes at 360°F. You may need to adjust the cooking time depending on the thickness of your chicken. The chicken is done when it reaches an internal temperature of 165°F.

To ensure crispy skin, you can also try brining the chicken beforehand. Dissolve 2 tablespoons of salt in 2 cups of room-temperature water and let the chicken sit in this solution for at least 15 minutes, or up to 6 hours in the fridge. Rinse the chicken with fresh water and pat it dry before cooking.

Additionally, you can spray the chicken with cooking spray before placing it in the air fryer. This will help ensure an even crispiness across the skin. However, this step is not necessary if you're using skin-on chicken, as the skin will provide enough grease.

How to brine chicken

Brining is a technique where chicken or other meat is soaked in a brining solution before cooking. This process adds moisture, flavour, and tenderness to the meat. Here's a simple guide on how to brine chicken:

Ingredients:

• Salt (preferably kosher salt)
• Sugar (granulated or brown sugar)
• Water (preferably filtered)
• Chicken (breasts, thighs, or a whole chicken)

Optional Ingredients:

• Herbs (e.g. rosemary, thyme)
• Spices (e.g. peppercorns, whole cloves)
• Aromatics (e.g. garlic, onion)
• Citrus (e.g. lemons, oranges)

Instructions:

• Prepare the brine solution by whisking together salt, sugar, and water until the salt and sugar are fully dissolved. You can bring the solution to a simmer over medium-high heat to help dissolve the ingredients, but this is not necessary.
• Place the chicken in a bowl and pour the brine solution over it, ensuring the chicken is fully covered. You can also use a large plastic bag for this step.
• Cover the bowl with plastic wrap or seal the bag. Refrigerate the chicken in the brine for at least one hour and up to six hours for best results. Do not exceed this time, as the chicken may become too salty.
• Before cooking the chicken, remove it from the brine, rinse it well, and pat it dry with paper towels.
• You can now cook the chicken using your desired method, such as baking, grilling, or air frying. Do not add additional salt to your recipe, as the chicken is already well-seasoned.

Tips:

• The amount of salt and water used will depend on the amount of chicken you are brining. A general rule is to use a ratio of 1/2 cup of kosher salt to 4 cups of water for every 4 pieces of chicken. Adjust as needed.
• It is important to keep the chicken refrigerated during brining to prevent the growth of harmful bacteria.
• Do not reuse the brine solution, as it can contain harmful bacteria from the raw chicken.
• You can experiment with different types of salt and sugar, but be mindful of the crystal size and adjust the amounts accordingly.
• If you want to add extra flavour, consider brining for a longer period (up to 8 hours for a whole chicken) and/or including optional ingredients in your brine.

How to cook chicken breast in an air fryer

Ingredients:

• 2 large chicken breasts, boneless and skinless
• 1 tablespoon of oil (olive, canola, or vegetable)
• 1/2 cup of dried bread crumbs
• 1/2 teaspoon of paprika
• 1/4 teaspoon of dried chili powder
• 1/4 teaspoon of ground black pepper
• 1/4 teaspoon of garlic powder
• 1/4 teaspoon of onion powder
• 1/4 teaspoon of cayenne pepper
• 1/2 teaspoon of salt

Method:

• Slice the chicken breasts into thin cutlets.
• Drizzle the chicken with oil and distribute it evenly with your hands.
• In a semi-shallow dish, mix the bread crumbs with the seasonings.
• Coat each piece of chicken in the bread crumbs mixture.
• Preheat your air fryer to 390°F (200°C).
• Transfer the chicken to the air fryer basket. Depending on the size of your basket, you may need to cook the chicken in batches.
• Air fry for 12-15 minutes. After the first 8-10 minutes, open the air fryer and flip the chicken. Air fry for another 3-5 minutes.
• Check the doneness of the chicken by cutting into a small piece or using a kitchen thermometer. The internal temperature of the chicken should be 165°F (75°C).

Tips:

• You can also cook unbreaded chicken breasts in the air fryer. Drizzle oil over the chicken, season, and air fry for 12-15 minutes, flipping halfway through.
• For extra crispy chicken, brine the chicken beforehand by dissolving 2 tablespoons of salt in 2 cups of room-temperature water. Let the chicken sit in the brine for at least 15 minutes or up to 6 hours in the fridge. Rinse and pat dry before cooking.
• If you want to add more flavor to your chicken, try marinating it before cooking.
• Don't overcrowd your air fryer basket to ensure even cooking.
• Always flip or shake the basket during cooking to ensure even browning.

How to make an unbreaded version

An air fryer is a great way to make crispy, tender, and juicy chicken without the mess and excess fat of deep-fat frying. While many recipes for air fryer chicken involve a breading or batter, you can also cook chicken in an air fryer without any breading. This is a good option if you're looking for a gluten-free or lower-calorie dish. Here's a step-by-step guide to making an unbreaded version of battered chicken in an air fryer:

Ingredients:

• Boneless, skinless chicken breasts
• Your favorite seasonings (e.g. fajita seasoning, taco seasoning)
• Olive oil, canola oil, or vegetable oil

Instructions:

• Drizzle oil over your boneless, skinless chicken breasts.
• Season the chicken with your favorite seasonings. You can be generous with the seasoning, as this is where most of the flavor will come from.
• Place the seasoned chicken breasts in the air fryer basket, breast side down.
• Air fry for 12-15 minutes, flipping the chicken halfway through using kitchen tongs.
• When the cooking time is up, remove the chicken from the air fryer immediately to prevent it from drying out.
• Allow the chicken to rest for 5 minutes before serving.

Tips:

• Brining the chicken beforehand is recommended to make it tender and juicy. To brine the chicken, dissolve 2 tablespoons of salt in 2 cups of room-temperature water. Let the chicken sit in the saltwater for at least 15 minutes or up to 6 hours in the refrigerator. Then, rinse the chicken with fresh water and pat it dry before seasoning.
• If your chicken breasts are large, you may need to cook them for a bit longer. Use a kitchen thermometer to check the internal temperature of the chicken, which should reach 165°F (75°C) when fully cooked.
• Don't overcrowd your air fryer basket. Depending on the size of your basket, cook 2-3 chicken breasts at a time to ensure even cooking.
• You don't need to preheat your air fryer. Simply set the temperature and timer, and you're good to go!
• Always flip or shake the basket halfway through cooking to ensure even browning.

Storage and Reheating:

• Store leftovers in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.
• To reheat, place the chicken back in the air fryer at 360°F (180°C) for 2-5 minutes until heated through and crispy. Alternatively, you can reheat in the microwave, but the chicken won't stay as crispy.

Frequently asked questions