Air Fryer Fried Chicken

-


I had a request for how I make fried chicken in the air fryer and was finally able to have the time to take pictures the last time I made it.

I love how simple it is to have fried chicken without the mess of a deep fryer. I've actually loved my air fryer for so many things.

I purchased my air fryer at Costco last year. The brand is Gourmia and it is a 5 quart fryer. 

  


I would not recommend a smaller size. I've been very happy with my Gourmia. Costco is no longer selling this brand and is selling a Phillips brand air fryer. My son has that one and has been happy with it. 
Now on to the fried chicken..
The first thing I did was to mix up the flour that I coat the chicken with.






Here are my proportions..
1 cup flour
1t salt
1t seasoning salt, such as Lawrys
1t pepper
1T garlic powder or in my case I used granulated garlic
1t Mrs. Dash Italian Seasoning Blend
Combine all of this very well. I used a pie plate for the flour mixture.
This will be plenty of flour to coat 2#'s of chicken pieces. If your only doing 1# of chicken you can cut the recipe in half.

***

Wash 1 to 2#'s of chicken pieces of your choice. I used chicken thighs and legs. You will want chicken with the bone in and skin on. It makes the most tasty fried chicken, in my opinion. 



Coat chicken pieces with the flour. 

 

Grease your air fryer. I do not recommend greasing with Pam or any other types of spray on grease. I have read that this will eventually take the coating off of the surface of your air fryer.

I pour a little oil into a small container and then brush it on the bottom of the air fryer. 
Lay the chicken pieces in the air fryer. You don't want them touching. I did 2#'s of chicken and did the process twice. 



Set your air fryer to 400 and 20 minutes. Some air fryers have preset temperatures and times already built in.  If yours does, then go by those times. Mine has the preset temps and times so that is what I use.




Let the chicken cook for 10 minutes or half the time.  Pull it out and flip it over.



 Insert the chicken back into the fryer and let it finish cooking the remaining 10 minutes. 




At this point it is always a good idea to use a meat thermometer to verify that the chicken is cooked completely.  Insert the meat thermometer into the thickest part, not touching any bone and it should read 165 (or above). If the chicken is done remove it from the air fryer. 

This temp and time easily cooked my thighs and legs. If you are using breast pieces it may take a little more time. 

If you are making 2#'s of chicken repeat the process for the second batch. 









 

Comments

  1. DanaJanuary 29, 2019 at 4:27 PM

    Does this taste just like fried chicken? My kids love it but I refuse to make it! :) I have been intrigued with the air fryer. Have you found you use it often? Thanks! Dana

    ReplyDelete
    Replies
    1. CrystalJanuary 30, 2019 at 10:34 AM

      Hi Dana, I'm not sure how to answer your question. I think it does. The skin is crispy and flavorful. I never make fried chicken because I don't like the oily mess so I don't have a great comparison. But I do know we love it. I do use my air fryer often. It does a fantastic job on roasted veggies. I've done potatoes, sweet potatoes, broccoli, onions & mushrooms. I've roasted garlic to use in other recipes. I've done hamburger patties (usually just one so it's not great if you are doing them for a family). My daughter uses hers even more. She's done salmon and pork tenderloin, grilled cheese sandwiches and much more. I've also done frozen french fries and tater tots and now would never do them in the oven again. I hope that helps to answer your questions.
      Crystal :)

      Delete
  2. DanaJanuary 30, 2019 at 1:49 PM

    Thank you, Crystal. I guess my question was a bit vague. I meant does the air fryer give the chicken a crispy texture. I never make anything fried because of the mess and the calories. But it sounds like an appliance that I would use often! Also I'm glad you said not to go to a smaller size since I was considering that. Please share more recipes sometime. Thanks again!

    ReplyDelete
    Replies
    1. CrystalJanuary 30, 2019 at 2:42 PM

      Yes, Dana it does give the chicken a very crispy texture which is why I love it so much. And I'm with you on the mess and calories. I won't bother with it. I'd be happy to share more recipes as I continue to use it. I don't regret purchasing it at all. Crystal :)

      Delete
  3. just meJanuary 30, 2019 at 4:04 PM

    Thank you so much for posting the tutorial. I will be trying this out next week.

    ReplyDelete

Post a Comment

All messages are moderated. After approval your message will be posted. Thank you for your comments!! Crystal :)

Popular posts from this blog

Canning Cabbage

-
Image
I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well.  In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Read more

Canning Chicken Noodle-less Soup

-
Image
Today was one of those busy days that it seemed I was moving from the time my feet hit the floor until this evening.. But, I got so much done and that is a great feeling! :) One of my accomplishments today was canning 14 jars of chicken noodle-less soup. I call it “noodle-less” because you can’t can noodles. They end up falling apart. So I canned the chicken, veggies and broth. When I go to use the soup I will bring it to a boil and then add a handful of noodles (any type of pasta will work) and cook it until the noodles are done. Because I plan to add the pasta after the fact I wanted to make sure there was enough chicken broth to do this. So I only filled my jars about half to two thirds with chicken and veggies and then filled with chicken broth. Here is how I did this…. I started off with 2 chickens that were a total weight of about 10lbs. I put them in my 14 quart stock pot… I then added 2 gallons of water.. And 3 tablespoons salt.. I brought this
Read more

Dishwasher Soap Sub

-
Image
One of the most common emails I receive is ladies asking if I have a good homemade substitute for dishwasher detergent. After making my own homemade laundry detergent and having such great success I was eager to try and find something that worked as well in my dishwasher. I found and tried a couple different recipes. I was not happy with the results at all. The most common recipe I came across was a combination of washing soda, borax and citric acid (some recipes used Kool-Aid in place of the citric acid). What I discovered is that this combination left a cloudy film all over my dishes that was hard as heck to remove. I quickly went back to Cascade and gave up trying to find a substitute. Well, last week I ran out of dishwasher soap. Because I live rurally just hopping in the car to run and pick up one item is out of the question. Plus, at that point my hand had not healed enough to be able to drive (I have a stick shift and could not shift with my right hand). I had
Read more