Juicy And Crisp Air Fryer Fried Chicken

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air fryer fried chicken
Bow Legs No More

Crisp, air fryer fried chicken made in the Air Fryer! To be honest, I was really skeptical about “frying” chicken in barely-there olive oil, but I’m a kind of a tester. I like to give everything a try to make sure it’s as they promote it or not. And here are the things that you’ve come up with, do not expect for it to taste like chicken fried in oil.

Whatever you do, don’t set yourself up for this. Just don’t. It doesn’t taste like it’s cooked in oil. Yes, it’s crispy and golden which is a win for hardly any oil. While it isn’t quite the same taste/texture as deep-fried chicken like the commercial says, it does produce a fried chicken that’s crisp on the outside and super juicy on the inside! The Air Fryer has passed my fried chicken test. Enjoy this crispy, golden, crunchy air fried Southern-Style Fried Chicken!!

Some helpful TIPS: Homemade air fried chicken does not stay crisp very long so make sure to serve them at time.

Always, lightly coat chicken with oil or butter. I used olive oil. Oil will help the breading crisp up and come to that beautiful, crunchy golden brown color. If you don’t use enough oil the breading will have a slightly powdery texture.

Go easy on the breading. Lightly coat the chicken evenly in the egg mixture and flour. I love a thick, triple dipped fried chicken, but in the air fryer I’ve discovered a thinner coat will crisp up better and it’s as fragile.

INGREDIENTS:

  • 2 lbs. chicken (I used 6 legs)
  • SPICE MIX
  • 2 teaspoons sea salt
  • 1½ teaspoons black pepper
  • 1½ teaspoons garlic powder
  • 1½ teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon Italian Seasoning
  • 1 cup self-rising flour
  • ¼ cup cornstarch
  • 2 eggs, room temperature
  • 1 tablespoon hot sauce
  • 2 tablespoons milk or buttermilk
  • ¼ cup water
  • olive oil

INSTRUCTIONS:

1) Wash and dry chicken, set aside. And in a bowl combine seasonings, coat chicken generously with about a tablespoon of the spice mixture. (Add a splash of olive oil to the chicken to help distribute the spices if needed. Really rub it in!). Set aside.

2) In a gallon-size plastic bag, mix together flour, cornstarch, and remaining spice mix. VERY IMPORTANT: Flour should taste well-seasoned. Add in more spices and salt if needed) Set aside. In a large dish, mix together eggs, hot sauce, milk, and water. Coat chicken very lightly in the flour mixture, shaking off the excess.

3) Place on a tray to allow time for some of the flour to absorb a little, and coat the chicken in the egg mixture (shaking off excess). Immediately, coat the chicken lightly in the flour mixture, shaking off excess.

4) Let chicken rest for about 15 minutes so that some of the flour is absorbed, and Use an oil mister or brush, to coat the chicken very lightly (all over) with olive oil.

5) Place chicken in greased Air Fryer basket, allowing room for the air to flow all around the chicken. (do not crowd)

6) Cook according to your air fryer, flipping halfway and brushing very lightly with more oil (if needed) so that no flour is visible. (I cooked on 350 F. for about 18 minutes) then Remove and let chicken rest for about 5 minutes. Serve immediately.

 

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