Crispy Air Fried Chicken Recipes

CRISPY AIR FRYER CHICKEN

Steps:

• Trim chicken of excess fat and place in a large bowl. Combine buttermilk, hot sauce, and 2 teaspoons salt in a bowl and pour over chicken. Make sure all chicken pieces are coated, cover, and refrigerate for at least 1 hour, up to overnight.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Combine flour, remaining 1 teaspoon salt, garlic powder, onion powder, oregano, pepper, and cayenne in a shallow bowl or pie dish. Working with one piece at a time, remove chicken pieces from buttermilk and shake off excess. Place in flour mixture and turn to coat. Place coated chicken in the basket of the air fryer, working in batches as necessary to not overcrowd the basket.
• Cook in the hot air fryer until chicken is golden, no longer pink in the center, and the juices run clear, 20 to 25 minutes, flipping halfway through. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Repeat with remaining chicken.

AIR FRYER FRIED CHICKEN BREAST

Steps:

• Cut each chicken breast in half lengthwise so that you have 6 long, narrow pieces total. Pound each piece to an even 1/2-inch thickness (I like to stretch a piece of plastic wrap over the top first to keep things tidy). Place the pounded chicken in a bowl.
• Drizzle the chicken with the olive oil and toss to coat.
• In a wide, shallow bowl (a pie dish works well), combine the whole wheat breadcrumbs, Parmesan, paprika, garlic powder, thyme, cayenne pepper, and salt until evenly blended.
• Coat each chicken breast in the breadcrumb mixture, patting as necessary so that it adheres.
• Preheat your air fryer to 390 degrees F. Coat the basket with nonstick spray, then arrange the chicken in the basket in a single layer (you will likely need to cook the chicken in two batches. If desired, keep the first batch warm in a 250 degree F oven while you finish the second).
• Air fry the breaded chicken breast on the first side for 4 minutes. Slide out the basket, flip the chicken, then continue cooking for 2 to 5 additional minutes, depending upon the size of your chicken and your air fryer model. The chicken should reach an internal temperature of 165 degrees F and the crumbs should look golden brown (I typically remove my chicken at 160 degrees F, as the temperature will continue to rise as it rests). Enjoy hot.

CRISPY AIR FRYER CHICKEN THIGHS

Steps:

• Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
• Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
• Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.

CRISPY AIR-FRIED CHICKEN

Steps:

• Mix paprika, salt, onion powder, garlic powder, marjoram, sage, pepper, and nutmeg together in a small bowl. Spread spice rub on all sides of chicken breasts and under the skin.
• Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Mix coconut oil, sherry, and lime juice together in a small bowl; set aside.
• Place chicken, breast-side down, in the air fryer basket and cook for 15 minutes. Brush chicken with reserved basting oil. Flip chicken, reduce heat to 360 degrees F (182 degrees C), and cook for another 15 minutes. Baste chicken again with remaining oil and cook until no longer pink at the bone and the juices run clear, 6 to 12 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

CRISPY FRIED CHICKEN

Steps:

• Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
• Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
• Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
• Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.

CRISPY KETO FRIED CHICKEN IN THE AIR FRYER

Steps:

• Combine kefir and hot sauce in a shallow bowl. Add chicken tenders and marinate for 30 minutes to 1 hour, or longer if preferred.
• Pour crushed pork rinds into a resealable shallow container. Mix in Parmesan cheese, garlic powder, cantanzaro herbs, and paprika.
• Preheat the air fryer to 390 degrees F (200 degrees C), about 3 minutes.
• Drain chicken from kefir mixture and dredge through the pork rind mixture.
• Air fry in the preheated fryer for a total of 17 minutes, turning chicken at the halfway point.