Description
A healthier take on fried chicken, using an air fryer for a crispy crust and juicy interior without the excess oil.
Ingredients
- 4 pieces chicken (thighs, drumsticks, wings, or breasts; bone-in skin-on recommended)
- 2 tablespoons olive oil (or melted butter)
- 1 teaspoon garlic powder
- 1 teaspoon paprika (smoked for deeper flavor)
- 1/2 teaspoon onion powder (optional)
- 1 teaspoon kosher salt (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 cup all-purpose flour (or panko breadcrumbs)
- Optional for buttermilk brine: 1 cup buttermilk + 1/2 teaspoon salt (soak 1–4 hours)
- Optional spice add-ins: 1/2 teaspoon cayenne (for heat), 1 teaspoon dried thyme or oregano
Instructions
- Prep: Pat chicken pieces dry with paper towels. If using a buttermilk soak, combine buttermilk and salt and submerge chicken 1–4 hours in the fridge, then drain and pat dry.
- Season: Mix garlic powder, paprika, onion powder, salt, and pepper in a bowl. Rub the seasoning evenly over the chicken.
- Dredge: Put flour or breadcrumbs in a shallow dish. Toss each piece in the coating, pressing gently to adhere. Shake off excess.
- Preheat: Preheat the air fryer to 380°F (193°C) for 3–5 minutes.
- Oil: Lightly brush or spray each piece with oil.
- Arrange: Place chicken in a single layer in the air fryer basket.
- Cook: Air fry at 380°F (193°C) for about 25–30 minutes, flipping halfway.
- Check doneness: Use an instant-read thermometer to ensure chicken reaches 165°F (74°C).
- Rest: Let chicken rest for 5 minutes before serving.
Notes
For low-carb, replace flour with almond flour or crushed pork rinds. Boneless breasts will cook faster; adjust cooking time accordingly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: American