Air-fried chicken
This fried chicken recipe is a proper crowd pleaser and a real game-changer if you're on a health kick. You need an air-fryer to make it, but my method guarantees a crispy coating on the outside and juicy chicken in the middle.
Ingredients
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500ml
semi-skimmed milk
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2 tbsp
lemon juice
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8
chicken drumsticks
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4
chicken thighs, skin on and bone in
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100g
plain flour
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100g
cornflour
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1 tbsp
smoked paprika
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1/2 tsp
dried oregano
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1 tsp
onion granules
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1 tsp
garlic granules
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1/4 tsp
ground turmeric
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Olive oil spray, for air frying
Directions
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To make the buttermilk, place the milk and lemon juice in a jug and leave to sit for 10 minutes to thicken slightly (don’t worry if it curdles, just stir to incorporate the lemon juice).
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Pour the buttermilk into a deep plastic container and season the chicken thighs and drumsticks with sea salt. Submerge the chicken in the marinade, then cover and refrigerate for 1 hour or preferably overnight.
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To make the coating for the chicken, combine the flours with the smoked paprika, dried oregano, onion granules, garlic granules and turmeric on a plate. Season with salt and pepper and mix well.
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One by one, remove each thigh and drumstick from the buttermilk, shaking off any excess, and roll in the flour mix. Dunk in the buttermilk again, then dredge in the flour and press down to coat fully. Transfer the coated thighs and drumsticks to a large baking tray.
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Preheat the air fryer at 200C for 3 minutes. Working in batches, place half the chicken pieces in the basket. Try to ensure the pieces don’t touch so the air can circulate between them. Spray the tops lightly with olive oil and cook for 10 minutes at 200C.
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Flip the fried chicken over, then spray with olive oil for a second time and cook for another 7-8 minutes or until crisp and the chicken is cooked through. Keep warm while you cook the remaining drumsticks and thighs.
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When all the chicken is cooked, serve immediately alongside homemade chips and coleslaw.
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