BEST AIR FRYER FRIED CHICKEN - CRISPY AND DELICIOUS ...
This Air Fryer Fried Chicken is the BEST! It's insanely crispy, perfectly seasoned and incredibly easy to make! Serve it with your favorite side dishes for a meal that the whole family will love.
Provided by Kristine Rosenblatt
Categories Main Course
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 4
Number Of Ingredients 13
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.
Nutrition Facts : Calories 521 kcal, CarbohydrateContent 33 g, ProteinContent 31 g, FatContent 29 g, SaturatedFatContent 8 g, TransFatContent 1 g, CholesterolContent 230 mg, SodiumContent 1373 mg, FiberContent 2 g, SugarContent 3 g, UnsaturatedFatContent 17 g, ServingSize 1 serving
NEXT LEVEL FRIED CHICKEN RECIPE - BBC GOOD FOOD
Choose boneless thighs to make the ultimate fried chicken. For the coating, we've come up with a method that results in the crispiest finish ever
Provided by Barney Desmazery
Categories Dinner, Main course
Total Time 54 minutes
Prep Time 30 minutes
Cook Time 24 minutes
Yield 4
Number Of Ingredients 14
Steps:
- To make the spice mix, combine all the ingredients. Whisk the milk with the vinegar, egg, ½ tsp salt and 1 tbsp spice mix in a bowl or deep plastic container to make the buttermilk marinade. Open the chicken thighs and put between two pieces of baking parchment, then flatten using a rolling pin. Transfer to the marinade, then cover and chill for 4 hrs, or overnight.
- Make the coating by combining the flours and turmeric with most of the remaining spice mix (reserving 1 tsp) and a generous pinch of salt. Drain the chicken thighs, reserving the marinade. One by one, dredge each thigh in the flour, then dip in the reserved marinade, then dredge again in the flour, pressing on as much as you can to coat. Transfer the coated thighs to a large plate.
- Heat a 10cm depth of oil in a shallow saucepan or deep-fat fryer until it reaches 175C. Lower two or three of the thighs in at a time and fry undisturbed for 3 mins, making sure the temperature doesn’t drop below 160C (it should stay at about 170C). Flip the thighs, then fry for another 2-3 mins until deeply golden and crisp on both sides. Lift the chicken out and transfer to a tray lined with kitchen paper to drain, then put on a rack and keep warm in a low oven while you fry the remaining thighs.
- When all the chicken has been fried, combine the reserved spice mix with 1 tbsp flaky sea salt and sprinkle over the chicken to serve.
Nutrition Facts : Calories 556 calories, FatContent 25 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 33 grams protein, SodiumContent 2.8 milligram of sodium
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NEXT LEVEL FRIED CHICKEN RECIPE - BBC GOOD FOOD
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