Craving crispy chicken without the mess of deep-frying? Check out this easy recipe!
As a staple in the US South, fried chicken has been an icon of comfort and community for centuries, especially among the African American community. Some say that fried chicken originated in the South, while food writer John F. Mariani suggests it may have actually originated with Scottish immigrants who preferred to fry their chicken rather than roast or boil it. Whatever the true origin, fried chicken is a firm favorite in the South today, and it isn’t going anywhere anytime soon.
This recipe, although tweaked a little, pays homage to the humble beginnings of fried chicken with modern ease and simplicity. With an air fryer, there’s less grease, yet no loss of rich, juicy flavor or golden brown color. The rapid movement of hot air quickens the cooking process and yields crispy fried chicken that’s just as scrumptious as its deep-fried cousin. Don’t believe me? Try it for yourself to share with your loved ones—I’ll be surprised if they don’t get up for seconds.
Why marinate the chicken in buttermilk?
If you haven’t made fried chicken before, then this first step might seem a bit strange. That’s what I thought when I first crafted it, but then you take a bite, and your taste buds are blown away. Since it’s acidic, buttermilk acts as a meat tenderizer that also leaves behind a luscious flavor. No tough or rubbery meat here! Only the richest and most enjoyable pieces of chicken.
How do I store leftovers?
Make sure your air-fryer fried chicken is completely cool and then transfer it to an airtight container. Refrigerate your chicken for 3-4 days or freeze it in a freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating in the oven at 350°F for 10-15 minutes.
Similar recipes to try
Although this is one of the best methods for frying chicken with little to no grease, there are some other tasty ways as well. Take Crispy Baked Keto Chicken Drumsticks, for instance. They’re coated in well-seasoned, gluten-free breadcrumbs that fashion a crunchy crust that makes each bite super satisfying. But if you’re craving more cheesy flavor with each crunch, then try Keto Parmesan-Crusted Chicken. Last but definitely not least, if you’d like to get nostalgic and remember the lunches of your childhood, I recommend Crunchy Keto Chicken Tenders—perfect for dipping in your favorite sauces.
Air-Fryer Fried Chicken
Ingredients
- 3 pounds bone-in chicken pieces thighs and drumsticks
- Salt and ground black pepper to taste
- 1 cup buttermilk
- 4 tablespoons hot sauce optional
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons smoked paprika
- Olive oil spray
- Preferred sauce for dipping (optional)
Instructions
-
Season the chicken pieces with salt and pepper. In a bowl, combine the buttermilk (and hot sauce if using) with the chicken and let it marinate for at least 15 minutes in the refrigerator.
-
In another bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, and smoked paprika.
-
Remove the chicken from the marinade, shaking off any excess liquid. Dredge each piece in the flour mixture until well coated.
-
Preheat your air fryer to 360°F and lightly spray the basket with olive oil. Arrange the chicken in a single layer in the basket, leaving some space around each piece (work in batches as needed). Lightly spray the top of the chicken with olive oil.
-
Air fry for 15 to 20 minutes, then flip the pieces, spray lightly if needed to moisten any flour, and cook for an additional 5 to 10 minutes or until the internal temperature reaches 165°F. Enjoy with your preferred dipping sauce.
Nutrition
The post Air-Fryer Fried Chicken appeared first on Pepper Porch.
0 Mga Komento