Air Fryer Fried Chicken

crispy, juicy fried chicken

Course Main Course

Cuisine American

Keyword air fryer, chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 387kcal

Author Emma Chapman

Equipment

Air Fryer

Ingredients

8 chicken legs with skin
1 cup milk
1 egg
1 ½ cups all-purpose flour
2 tablespoons seasoning salt
½ teaspoon black pepper
olive oil spray

Instructions

Prepare by having a shallow bowl with the flour, salt and pepper set out. Also a shallow bowl with the milk and egg whisked together.
Season the outside of the chicken with a little seasoning salt. Coat the piece in flour mixture. Then coat it in the milk mixture. Then coat once more in the flour mixture.
Once all the pieces of chicken have been breaded, spray the inside of the air fryer with light coating of cooking spray.
Place the chicken pieces inside, careful not to crowd the basket.
Air fry at 360°F (182°C) for 15 minutes.
Pause the air fryer and flip each piece of chicken. As you do, lightly spray them with the cooking oil. Then cook for an additional 5-8 minutes.
Serve immediately.

Notes

It’s OK if the pieces touch a little in the basket, but don’t overcrowd them as you want the hot air of the air fryer to circulate all around the pieces.

The chicken should be 165°F (74°C) on the inside when done, it will also be golden brown and crispy.

Legs and thighs are the pieces of chicken I use most often. Other cuts can work well too, but I’ve found breasts aren’t as good with this method. If you use different cuts in one meal, try to use all pieces that weigh similar or else your cook time may need to vary.

Use chicken with the skin. The skin will hold the breading best. Skinless chicken pieces aren’t great options for this particular recipe.

Nutrition