Air fryer fried chicken with 4 simple tips! 🍗

Ingredients

• 8 pieces Chicken Thighs or Drumsticks (bone‑in, skin‑on; about 2 lb total)
• 2 teaspoons Salt (kosher or sea salt)
• 1 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Garlic Powder
• 1 teaspoon Smoked Paprika
• 1 teaspoon Baking Powder (aluminum‑free preferred)
• 1 cup All-Purpose Flour (sifted)
• 0.5 cup Cornstarch (fine)
• 2 tablespoons Water (add gradually to coating mixture)
• 1 tablespoon Olive Oil Spray (for light coating before air‑frying)
• 2 tablespoons Unsalted Butter (cut into cubes)
• 1 cup Chicken Broth (low‑sodium)

Instructions

1. Make the seasoning blend

   Combine salt, black pepper, garlic powder, and smoked paprika in a small bowl and whisk until evenly mixed.

   Time: PT2M

2. Season the chicken

   Pat the chicken pieces dry with paper towels, then rub the seasoning blend all over the skin, massaging it in thoroughly.

   Time: PT5M

3. Add baking powder

   Sprinkle the baking powder evenly over the chicken skin.

   Time: PT1M

4. Prepare the coating mixture

   In a small bowl, whisk together the flour and cornstarch, then drizzle in the water a few drops at a time until a thin batter forms that clings to the chicken.

   Time: PT2M

5. Coat the chicken

   Place the seasoned chicken in a large bowl or zip‑top bag, pour the batter over, close the lid, and shake vigorously until every piece is evenly coated.

   Time: PT3M

6. Preheat the air fryer

   Set the air fryer to 190°C (375°F) and preheat for about 3 minutes.

   Time: PT3M

   Temperature: 190°C

7. Arrange chicken in the basket

   Lay the chicken pieces skin‑side down in a single layer in the air‑fryer basket. Lightly spray the skin with oil.

   Time: PT2M

8. First air‑fry

   Air fry the chicken for 12 minutes at 190°C without flipping.

   Time: PT12M

   Temperature: 190°C

9. Make the gravy – melt butter

   While the chicken cooks, melt the butter in a saucepan over low heat.

   Time: PT2M

   Temperature: low

10. Make the roux

    Whisk in the flour and cook, stirring constantly, until the mixture turns a golden‑brown color (about 3 minutes).

    Time: PT3M

    Temperature: low

11. Add broth and thicken

    Slowly whisk in the chicken broth, continuing to stir until the gravy thickens, about 2–3 minutes.

    Time: PT4M

    Temperature: low

12. Finish air‑frying

    Flip the chicken skin‑side up, lightly spray with oil again, and air fry for an additional 5 minutes at 190°C to crisp the top side.

    Time: PT5M

    Temperature: 190°C

13. Rest and serve

    Remove the chicken from the air fryer, let rest for 2 minutes, then serve hot with the prepared gravy.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

18 g

Fiber

1 g