“No need to dirty up a cast iron skillet and fill your house with smoke,” says Soup Loving Nicole. A quick mixture of sesame oil, soy sauce, honey, rice vinegar, and Sriracha flavor chicken thighs.
“Crispy on the outside, yet tender and juicy on the inside,” says Soup Loving Nicole. “Vegetables and spices are rolled up in chicken breasts and air fried for a quick and easy dinner perfect for a busy weeknight,” says Buckwheat Queen.
Serve with ranch or blue-cheese dressing and more Frank's hot sauce for dipping. “These air fried nuggets are healthier than deep-fried, and have tons of flavor,” says France C. “Serve with your favorite dipping sauce such as ranch, honey mustard, or chipotle mayo.
You soak chicken thighs in buttermilk and then turn them in a spicy flour mixture before being air frying. Buttermilk adds a classic flavor to this recipe for fried chicken without the fry,” as submitter Soup Loving Nicole calls it.
“These Iquitos are air fried, which makes them healthier than deep- fried ones. Special equipment: a 3.5-quart air fryer Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container.
Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice. When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish.
Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F. Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess.
The crust is crackly and tasty, and as long as you don’t forget about it in your air fryer, it’s still going to be juicy. As with many things in the kitchen, it’s all about trade offs, but I think you would be silly to not try this if you have access to an air fryer.
I loved the recipe and was surprised by how close it got to my traditional deep- fried version. It takes 30 seconds to flip on the air fryer, and the cleanup is worlds easier than dealing with big pots of hot oil.
There are some recipes that I don’t think adapt well to the air fryer, but fried chicken works really well. For my money and taste buds, nothing beats buying a whole chicken and cutting it up yourself.
Chicken strips cook faster than bone-in pieces, so you run the risk of overcooking them and drying them out. Be sure to check strips frequently until they’re just cooked through (165° to 170F in the thickest part).
If you double dip your chicken in flour for the coating, it’s going to be hard to hydrate all that flour in an air fryer, and you’ll almost certainly end up with floury spots that haven’t really cooked. For my airfryerchicken, I like to soak the chicken in buttermilk to give it that classic fried chicken tenderness.
I prefer to pan-fry my fried chicken in a cast iron skillet if I’m not using an air fryer. You only need enough oil to go about 1 to 1 1/2 inches up a skillet, and then fry the chicken at 350 °F for about 8 minutes per side.
Check the meat’s temperature to ensured oneness, but the pieces will be golden brown and wonderful! You might think that it’s best to pop the airfryerchicken back in the air fryer for a few minutes to reheat it, but I don’t recommend that, actually.
Alternative Pan Fry Method: If you don’t have access to an air fryer, you can make this fried chicken using a traditional pan fry method. Test temperature; you might need a few more minutes for the dark meat pieces (thighs and legs).
2 Bread the chicken : To prepare the breading mixture, stir together flour, seasoned salt, salt, pepper, garlic powder, and paprika. Remove chicken pieces from buttermilk and shake off any excess; then dip in the flour mix and coat well.
Transfer breaded chicken pieces to a clean plate or wire rack to rest. Cook for 14 minutes, then flip the fried chicken with tongs, spray lightly with oil a second time on the bottom side of the chicken, and cook for another 10 to 12 minutes, until white meat reaches 165 °F and dark meat reaches 175 °F (I find that cooking the dark meat a little more makes it more tender).
During the air frying process, if you pull out the chicken and notice any dry flour spots on the chicken, spray those spots lightly with oil. The breading will never crisp up if it doesn’t have a tiny bit of oil to hydrate it.
Serve immediately with salad, coleslaw, mashed potatoes, or your favorite fried chicken sides! Cooked fried chicken can be stored in the fridge for 5 days and reheated in a 300 °F oven for 8 to 10 minutes.
Nick has been writing delicious recipes for the home cook for almost a decade. He lives in Denver, CO and embraces a delicate balance of diaper changing, trail running and beer drinking.
Apple Cider Chicken Thighs with Sweet Potatoes The air fryer works some kind of magic on the chicken, and it chips up into perfectly crunchy chicken as if it had been deep- fried.
Total Time: 2 hours 10 minutes This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their website. Trim chicken of excess fat and place in a large bowl.
In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt. Pour mixture over chicken, making sure all pieces are coated.
In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Place in flour mixture, turning to coat.
Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.
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