flour

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“Fried” chicken

Published June 4, 2018 by lynn k scott

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.

Ingredients:

  • 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.

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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.

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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.

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