Fried chicken in an air fryer
Votes: 2
Time: 3 hours 15 minutes
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Nutritional value per serving:
Calories 531, total fat 24 G., saturated fats 7 G., proteins 36 G., carbohydrates 41 G., fiber 2 G., cholesterol 156 mg, sodium 1099 mg, sugar 6 G.
Calories 531, total fat 24 G., saturated fats 7 G., proteins 36 G., carbohydrates 41 G., fiber 2 G., cholesterol 156 mg, sodium 1099 mg, sugar 6 G.
Crispy fried chicken from an air fryer is a truly delightful discovery. You can cook it with an incredibly crispy skin without the need for excess fat or deep-frying. Before frying, soak the chicken in spiced sour milk for several hours (or better yet, overnight) to ensure the meat is delicious and juicy inside. Due to the size of the air fryer, you'll have to fry the chicken in several batches, but you can easily reheat the first batch in the oven for 10 minutes and serve it all at once.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 cups of sour milk or kefir
- 6 cloves garlic, crushed and peeled
- 6 chicken thighs with skin and bones (about 1 kg)
- 6 chicken drumsticks (about 1 kg)
- 2 cups of flour
- 2 tsp paprika
- 1 teaspoon garlic powder
- 1 tsp onion powder
- Olive oil cooking spray
- Special equipment: air grill with a capacity of 3.5 liters.
We recommend
Recipes with similar ingredients: chicken thighs, sour milk, kefir, dried onions, garlic powder, paprika
Cooking the dish according to the recipe:
- In a large zip-lock bag or container, combine the buttermilk, garlic, 1 tablespoon salt, and 2 teaspoons black pepper. Add the chicken pieces, seal, and refrigerate for at least 1 hour or overnight, turning the bag once or twice during this time.
- When you're ready to fry the chicken, combine the flour, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1 teaspoon black pepper in a shallow bowl or dish. Mix well with a fork to distribute the mixture evenly. Add 2-3 tablespoons of the buttermilk mixture from the package with the chicken and mix well with the flour until it forms small clumps.
- Remove the chicken from the marinade. Spray the air fryer basket with olive oil and preheat to 180°C.
- Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off any excess. Place the chicken pieces in the preheated air fryer, skin-side up, making sure they don't touch. Generously spray the chicken with cooking spray and cook until the chicken is cooked through and dark golden brown, about 27 minutes. Check the chicken halfway through, spray any remaining floury areas with cooking spray, and turn the drumsticks over.
- Remove the cooked chicken from the air fryer and lightly season with salt. Fry the remaining chicken in the same manner. If desired, reheat the first batch in the oven at 120°C for 10 minutes and serve.
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