Cheek Fried in an Air Fryer

Bychickenrepublic

If you want tons of texture and taste without having to deal with a pot of wasted oil and a greasy cooktop, Air Fryer Fried Chicken is the way to go. It’s crispy on the surface and juicy on the inside. All of the deliciousness with none of the hassle! The most challenging aspect of air fryer chicken is resisting the want to nibble on the crispy, golden exterior before serving.

WHY COOK CHICKEN IN AN AIR FRYER?

An air fryer is just a countertop convection oven with a cute name. It doesn’t actually fry food. Instead, it circulates hot air around whatever’s in the basket, creating a crispy outer layer while keeping the inside moist and tender. There’s no oil splatter all over your stove (or you), no grease-filled pot to scrub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken, and the results will absolutely blow your mind.

WHAT YOU NEED TO AIR FRY CHICKEN

I butcher a whole chicken because it’s cheaper, but you can fry any kind of chicken you want: wings, breasts, or thighs. Here’s what you’ll need to make crispy Air Fryer Fried Chicken:

  • Chicken – this recipe is for 3 pounds of chicken. Use whatever combination you like. If your air fryer basket is small, it’s best to fry similar-sized pieces in batches.
  • Buttermilk– is the foundation of your brine. It tenderizes your chicken while also adding tanginess.
  • Spices – help build earthy flavor and soft heat. I use smoked paprika, black pepper, garlic powder, onion powder, oregano, and cayenne pepper. Feel free to substitute this mix with three tablespoons of your favorite spice blend.
  • Egg – helps the flour mixture stick to your chicken.
  • Flour– Helps to build the iconic crispy outer layer of fried chicken.
  • Corn Starch– helps deepen the color of the batter as it cooks and creates a crispy texture.
  • Baking Powder– Helps create an airy batter with loads of crispy nooks and crannies.
  • Oil Spray – you need oil to fry chicken, even in an air fryer. If you don’t have oil spray, put corn oil or vegetable oil in a spray bottle, and use that.

HOW TO FRY CHICKEN IN AN AIR FRYER

  1. For deep flavor and juicy, tender results, brine your chicken. Even a short thirty-minute dip will make a huge difference, but if you can, brine it for at least 2 hours.
  2. Preheat the air fryer. Your air fryer is a countertop oven; like most ovens, you need to preheat it. You may not need to do so for every recipe, but for crispy chicken that’s cooked throughout, it’s a must.
  3. When you’re ready to fry, shake off the excess brine and thoroughly dredge the chicken in seasoned flour mixed with cornstarch and baking powder. The last two ingredients will help crisp the skin.
  4. Spray the floured chicken with enough oil to cover it completely, once before cooking and once mid-cook.
  5. Use a lower temperature (300°F) to give the chicken time to cook without burning the batter, then increase the heat (400°F) to finish cooking the chicken and create a crispy, golden outer layer.
  6. Cook the chicken to 160°F. The chicken will continue to cook after it’s out of the air fryer and that carry-over cooking will take you to the recommended 165°F.

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