Air Fryer Fried Chicken

If you’re craving a dish packed with texture and flavor but don’t want to deal with the hassle of used oil and a greasy stovetop, Air Fryer Fried Chicken is the perfect choice. With its crispy exterior and juicy interior, this dish satisfies your taste buds without the extra effort. The only challenge is resisting the temptation to devour the crunchy, golden skin before it even reaches the table.

Why Cook Chicken In An Air Fryer?

The air fryer, affectionately known by its cute name, is essentially a convection oven that sits conveniently on your countertop. Contrary to its name, it doesn’t actually fry food. Instead, it employs the circulation of hot air to envelop whatever is placed in its basket, resulting in a delightful crispy exterior while maintaining the moistness and tenderness of the inside. Gone are the days of oil splatters all over your stove (or yourself), the hassle of scrubbing a greasy pot, and the excessive use of oil typically associated with traditional frying methods. The air fryer offers a remarkable solution for achieving perfectly crispy chicken, leaving you astonished by the exceptional outcome.

What You Need To Air Fry Chicken

To save on costs, I prefer to butcher a whole chicken, although you have the freedom to fry any chicken part of your preference, be it wings, breasts, or thighs. Below are the essential ingredients for preparing crispy Air Fryer Fried Chicken:

How To Fry Chicken In An Air Fryer

To achieve rich flavor and succulent, tender outcomes, consider brining your chicken. Even a brief immersion of thirty minutes can yield significant improvements, although if possible, opt for a minimum brining time of 2 hours.
To ensure thoroughly cooked and crispy chicken, it is necessary to preheat your air fryer. Similar to other ovens, the air fryer functions as a countertop oven, thus requiring preheating. Although not mandatory for every recipe, it is essential for achieving the desired result.
Once you are prepared to fry, make sure to remove any excess brine from the chicken and then coat it thoroughly with a mixture of seasoned flour, cornstarch, and baking soda. These last two ingredients will enhance the crispiness of the skin.
Apply a generous amount of oil to the floured chicken, ensuring it is fully coated, both prior to cooking and during the cooking process.
To ensure proper cooking without scorching the batter, start with a lower temperature (300°F) for the chicken, allowing it sufficient time to cook. Then, raise the heat to (400°F) to finalize the cooking process, resulting in a crunchy and beautifully golden exterior.
Ensure that the chicken is cooked at a temperature of 160°F. The cooking process will persist even after removing it from the air fryer, leading to an additional rise in temperature to the recommended 165°F.

How Long Do I Air Fry Chicken?

The cooking duration varies depending on the chicken cuts. Thicker cuts require more time to reach the desired temperature of 165°F. To ensure accuracy, use a thermometer to measure the chicken’s internal temperature and remove it from the air-fryer once it reaches 160°F. The residual heat will continue cooking the chicken, and it will reach the safe temperature of 165°F. In the absence of a thermometer, cook the chicken until the juices run clear.

How To Reheat Air Fryer Fried Chicken

To ensure food safety, it is advised to avoid leaving the chicken at room temperature for more than two hours, as this can lead to the rapid multiplication of harmful bacteria. If you have fried chicken leftovers, store them in an air-tight container in the refrigerator for a maximum of three days. For longer-term storage, freezing is an option, with a recommended duration of up to four months. However, keep in mind that the sooner you consume the frozen chicken, the better it will taste. When reheating, allow the chicken to reach room temperature first. Then, preheat your air fryer to 350°F and cook the chicken until it is steaming, which generally takes about five minutes.

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How to Make Air Fryer Fried Chicken – Step by Step Photos

In a large bowl, combine 2 teaspoons of smoked paprika, 1/2 teaspoon of freshly ground black pepper, 2 teaspoons of onion powder, 2 teaspoons of garlic powder, 2 teaspoons of oregano, 1 teaspoon of cayenne pepper, 1 tablespoon of salt, 1 cup of buttermilk, and 1 beaten egg.

To start, put 10 chicken pieces into the bowl and thoroughly mix until each piece is fully coated. Next, directly cover the chicken’s surface with a layer of plastic wrap. Allow the chicken to marinate in the refrigerator for a minimum of 30 minutes, ideally for 2 hours.

To start, preheat your air-fryer to 300°F. In a large bowl, combine 2 cups all-purpose flour, 1/4 cup cornstarch, 2 teaspoons baking powder, 1 teaspoon salt, 1/2 teaspoon onion powder, and 1/2 teaspoon garlic powder. Take out one piece of chicken from the brine, remove any excess brine, and coat it in the flour mixture. If desired, you can repeat the process for a thicker layer of breading by dunking the chicken in the brine again and dredging it in the flour mixture. Shake off any excess and set it aside. Repeat these steps with the remaining pieces of chicken.

To ensure even cooking, generously coat your air fryer basket with cooking oil. Arrange the chicken pieces in a single layer, avoiding any overlapping. Give the top of the chicken a thorough spray of cooking oil. Set the temperature to 300°F and cook for 20 minutes.

Be cautious when flipping the chicken to avoid damaging the crust. Apply another coat of cooking oil to completely cover the top surface of the chicken.

To achieve a crispy and golden chicken skin with an internal temperature of 160°F, cook it at 400°F for approximately 15 to 20 minutes. However, cooking time may vary depending on the size of your air-fryer basket and the quantity of chicken. Make sure to insert a thermometer into the thickest part of the chicken, avoiding contact with the bone. Be cautious not to succumb to temptation and devour the irresistible crispy skin before serving. Don’t worry if self-control fails, forgiveness is key!