Best 4 Air Fryer Essentials Awesome Fried Chicken Recipes

AIR FRYER ESSENTIALS: AWESOME FRIED CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. You will need an air fryer or a convection oven to make this recipe. In addition, an oil bottle, for spraying, would be good to have. In fact, it would be really good to have.
• 3. I took three bone-in, skin-on chicken breasts, and put them in three marinades. The first I cooked up after 2 hours, the second after 24 hours, and the third, after 48 hours. The 2-hour marinade was okay but lacked much flavor. The 24- and 48-hour marinades came out tasting the same... lots of good buttermilk flavor with just a hint of heat. Conclusion: In terms of time, 24 hours is the sweet spot for the marinade.
• 4. Gather your ingredients (mise en place).
• 5. Place the chicken in Ziploc bag, or non-reactive dish, along with the buttermilk, and hot sauce (optional tabasco).
• 6. Cover and place in the fridge for 24 hours, or as long as you can afford.
• 7. Preheat your air fryer to 350f (175c).
• 8. After the allotted time mix the coating ingredients in a shallow dish, remove a chicken piece from the marinade, and thoroughly coat with the flour/spice mixture. Repeat for as many pieces you can comfortably place into the basket of your air fryer.
• 9. Chef's Note: Do not overlap or crowd the basket. Each piece needs a bit of space.
• 10. Place into the preheated air fryer, and use the following method: 1. Cook for fifteen minutes. 2. Open the basket and spray the chicken with a light oil, until you do not see any dry spots. 3. Continue to cook for fifteen minutes. 4. Open the fryer and take the chicken's temperature. -- Chicken is fully cooked at 165f (75c). 5. Continue to cook, checking every few minutes, until the chicken is about 5 - 7 degrees from being done. 6. Crank the heat up to 400f (205), for about 3 - 4 minutes. This will crisp up the skin. 7. Remove from air fryer, and allow to rest, before serving.
• 11. PLATE/PRESENT
• 12. Carve, and serve with sides of your choice. Enjoy.
• 13. Keep the faith, and keep cooking.

AIR FRYER FRIED CHICKEN

Steps:

• In a pie plate, 8x8-inch square baking dish, or other wide, shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, salt, black pepper and cayenne pepper. Whisk until well combined.
• Whisk the buttermilk and eggs together in a medium bowl.
• Coat each chicken piece first in the flour mixture, then in the buttermilk mixture, and then in the flour mixture a second time. Gently shake off any excess flour or buttermilk each time you coat the chicken.
• Spray all sides of the chicken pieces with the oil spray, until no more dry flour is visible. I find the easiest way to do this is to place the chicken pieces in the air fryer basket, spray one side, and then flip them over and spray the other side. Make sure that the chicken pieces are in a single layer in the air fryer basket and that chicken thighs are skin side down. (Cook in batches if needed to fit the chicken in a single layer.)
• Air fry at 370° F for 15 minutes, then flip the chicken pieces over and cook for 8-15 more minutes, until chicken is crispy and cooked to at least 165° F at the thickest part away from the bone. Serve immediately.

AIR-FRIED CHICKEN

Steps:

• Toss the chicken thighs in the oil, making sure they are all well-coated.
• Mix the flour with the seasoning, then toss with the chicken thighs - it will be a very light coating, but you can double the flour and seasoning if you prefer a thicker coating.
• Arrange the chicken in one layer on the tray of an air fryer without a paddle, and program to cook for 35 mins. Check the thighs are cooked by pulling the flesh on the underside of one away from the bone - it should come away easily and there should be no pink remaining. Cook for another 5-10 mins if needed. The skin should have bubbled and crisped up, and any excess fat from the chicken will have dripped into the base of the fryer (you can discard this). Don't leave the chicken in the fryer, or the steam will make the skin soft again.

AIR FRYER BUTTERMILK FRIED CHICKEN

Steps:

• Place chicken thighs in a shallow casserole dish. Pour buttermilk over chicken and refrigerate for 4 hours, or overnight.
• Preheat an air fryer to 380 degrees F (190 degrees C).
• Mix flour, seasoned salt, and pepper in a large gallon-sized resealable bag. Dredge chicken thighs in seasoned flour. Dip back into the buttermilk, then coat with panko bread crumbs.
• Spray the basket of the air fryer with nonstick cooking spray. Arrange 1/2 of the chicken thighs in the basket, making sure none are touching. Spray the top of each chicken thigh with cooking spray.
• Cook in the preheated air fryer for 15 minutes. Flip. Spray tops of chicken again. Cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Repeat with remaining chicken.