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Golden Crispy Chicken in the Air Fryer: Irresistible and Light

Name: Golden Crispy Chicken in the Air Fryer: Irresistible and Light
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 4 units Chicken thighs or drumsticks (with skin and bone); 2 cups Buttermilk; 1 unit Large egg; 1.5 cups All-purpose flour; 0.5 cup Amido de milho; 1 teaspoon Smoked paprika; 1 teaspoon Garlic powder; 1 teaspoon Cebola em pó; 0.5 teaspoon Pimenta caiena (opcional); 1.5 teaspoons Salt; 0.5 teaspoon Pimenta-do-reino preta moída na hora; A gosto Vegetable oil or olive oil spray

Discover the secret to perfect fried chicken, without the heavy frying.

Por

Equipe Receita Solta

Golden Crispy Chicken in the Air Fryer: Irresistible and Light

Prep Time25 min

Cook Time35 min

Servings4 servings

DifficultyMedium

Calories420 kcal

Resumo para quem tem pressa

"Chicken pieces marinated in buttermilk get a crispy, golden crust in the air fryer without the need for deep frying in oil. Cornstarch combined with spices ensures a crispy crust and juicy meat."

Prepare golden and ultra-crispy chicken in the air fryer that will surprise everyone. A lighter and healthier version of the beloved classic, maintaining all the flavor and irresistible texture.

O Que Você Precisa Saber

- Buttermilk softens the protein fibers of the chicken through lactic acid during the marinade period. - Cornstarch mixed with flour reduces the gluten content in the topping, increasing the dry crunch. - The oil spray applied to the surface is essential to hydrate the flour and brown in the hot air.

Ingredients

4 units Chicken thighs or drumsticks (with skin and bone)
2 cups Buttermilk
1 unit Large egg
1.5 cups All-purpose flour
0.5 cup Amido de milho
1 teaspoon Smoked paprika
1 teaspoon Garlic powder
1 teaspoon Cebola em pó
0.5 teaspoon Pimenta caiena (opcional)
1.5 teaspoons Salt
0.5 teaspoon Pimenta-do-reino preta moída na hora
A gosto Vegetable oil or olive oil spray

Instructions

<h3>1. Marinate the Chicken:</h3><p>In a large bowl, combine the buttermilk and the egg. Submerge the chicken thighs or drumsticks, making sure they are completely submerged. Cover and refrigerate for at least 30 minutes, or ideally, for 2 to 4 hours for maximum juiciness.</p>

<h3>2. Prepare the Dry Mixture:</h3><p>In a large, sturdy plastic bag (or a shallow bowl), mix the all-purpose flour, cornstarch, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Mix well until the seasonings are evenly distributed.</p>

<h3>3. Bread the Chicken:</h3><p>Remove a piece of chicken from the marinade, letting the excess drip off slightly. Place it in the bag with the flour mixture, close, and shake well to cover completely. Press the chicken against the flour to ensure the breading adheres. Repeat with all the pieces, placing them on a rack to rest while you preheat the air fryer.</p>

<h3>4. Preheat the Air Fryer:</h3><p>Preheat your air fryer to 190°C (375°F) for 5 minutes. In simple terms, preheating is crucial for crispiness. This ensures that the initial temperature is ideal for sealing the breading quickly.</p>

<h3>5. Cozinhar na Air Fryer:</h3><p>Pulverize a cesta da air fryer com spray de óleo. Arrume o frango em uma única camada na cesta, sem superlotar (cozinhe em levas, se necessário). Pulverize generosamente o topo do frango com spray de óleo. Cozinhe por 15 minutos.</p>

<h3>6. Flip and Finish:</h3><p>After 15 minutes, flip the chicken pieces, spray again with oil spray, and continue cooking for another 15-20 minutes. The most important tip is to turn the chicken so it browns and cooks evenly. The total time may vary depending on the size of the pieces and the air fryer model. The secret of this recipe is to check the internal temperature.</p>

<h3>7. Check Cooking:</h3><p>The chicken will be ready when the internal temperature reaches 74°C (165°F) in its thickest part, and the breading is golden and crispy. Remove from the air fryer and let rest for 5 minutes before serving.</p>

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Chef Tips

- Let the chicken marinate for at least 4 hours in the refrigerator so the seasonings penetrate to the bone. - Spray oil over any spot of white flour that is still visible at 15 minutes. - Preheat the air fryer to 190°C for 5 minutes so the crust begins to sear as soon as it touches the basket.

Variations

- Add 1 teaspoon of cayenne pepper and mustard powder to the flour for a Nashville-style version. - Mix Sicilian lemon zest and dried oregano to the flour for a Mediterranean aromatic profile. - Finish the ready chicken by brushing with barbecue sauce or spicy honey with melted butter.

Substitutions

- Buttermilk can be prepared by mixing 2 cups of whole milk with 2 tablespoons of white vinegar. - Smoked paprika can be substituted with sweet or hot paprika according to your taste preference. - Bone-in chicken thighs and drumsticks can be replaced with chicken breast fillets cut into thick strips.

How to Store

Store in a closed container in the refrigerator for up to 3 days. To restore the crispy crust, reheat in the air fryer at 180°C for 5 to 6 minutes; avoid the microwave to prevent the breading from softening.

Can You Freeze It?

Freeze the already baked and cooled pieces in an airtight bag for up to 2 months. Reheat directly from the freezer in the air fryer at 170°C for 12 to 15 minutes until the inside is hot and the crunch is recovered.

What to Serve With

Serve with creamy coleslaw, butter-boiled corn on the cob, or rustic potatoes.

Frequently Asked Questions

How do I keep the flour shell from turning white and tasting raw?

The hot air of the air fryer needs a thin lipid film to fry the flour. Spray or generously brush vegetable oil or olive oil on all sides of the pieces before starting, and fix any dry spots in the middle of cooking.

Can I stack the chicken pieces in the air fryer basket to save time?

Não. The pieces should be arranged in a single layer with space between them. If overlapped, the steam released by the meat prevents the formation of a crispy crust, leaving the breading soggy and detached.

What is the safe internal temperature to remove bone-in chicken?

The chicken is perfectly roasted and safe when a culinary thermometer inserted into the thickest part of the thigh (without touching the bone) registers 74°C, pouring totally clear juices.

Why beat the egg together with the buttermilk in the marinade?

The yolk and white emulsified with the acidic milk create a viscous barrier on the chicken's surface. This layer holds the flour mixture firmly, preventing the crust from falling apart during preparation.