My husband enjoys fried chicken. While I don’t mind making it for him, I do dislike the smell of oil that permeates my entire house and I get to relive that smell for several days.
Have I mentioned how much I love my air fryer? If not, just know I do. I am already considering purchasing a larger one because it’s just that great!
This recipe is exactly how I used to prepare chicken, before letting it cook in hot oil. I am so grateful those days are officially history. I only make “fried” chicken in the air fryer now.
- Gluten-free (or all-purpose) flour
- Eggs; slightly beaten (you can add a bit of water or milk if you’d like)
- Various spices (salt, pepper, thyme, paprika, etc.) to mix into the flour
- Chicken legs
You can marinate the chicken in buttermilk overnight if you want. I have done it with and without, and either way it turns out great.
Dredge the chicken in the egg and then in the flour. Shake off excess flour and repeat. Set aside on a small baking dish or plate and refrigerate until the flour becomes pasty (at least 30 minutes).
I usually prep the chicken before I leave for work and just cook when I get home.
Using your air fryer, heat it for a few minutes at 390 degrees. Add chicken to the basket and cook 15-20 minutes per side; depending on thickness. Flip chicken and repeat.
You get crispy “fried” chicken every time. No oil, minimal mess and a clean-smelling house.
Definitely play with the spices you want to add to your flour. I haven’t used corn meal or other coatings, but I intend to. This basic recipe allows for a lot of modifying to your particular tastes. Enjoy a healthier “fried” chicken.