Spicy Air-Fried Chicken
Ideal for picnics and other outdoor gatherings, fried chicken is always a crowd-pleaser. In this recipe we streamline the process by using an air fryer—minimal oil is required for cooking and cleanup is easy. To give the chicken a pleasantly mild kick, we add some paprika and cayenne to the breading mixture.
Ingredients:
- 1 cup (5 oz./155 g) all-purpose flour
- Kosher salt and freshly ground black pepper
- 2 eggs, lightly beaten
- 2 cups (3 oz./90 g) panko bread crumbs
- 2 tsp. garlic powder
- 1 tsp. smoked paprika
- 1 tsp. cayenne pepper
- 1/2 cup (4 fl. oz./125 ml) extra-virgin olive oil
- 4 chicken drumsticks
- 2 boneless, skinless chicken breast halves
- Flake sea salt and lemon wedges for serving
Directions:
Preheat a Philips air fryer to 400°F (200°C).
Place the flour in a bowl and season with kosher salt and black pepper. Place the eggs in another bowl. In a third bowl, stir together the panko, garlic powder, paprika and cayenne. Stir in the olive oil to coat the panko evenly.
Toss the chicken in the flour mixture, shaking off the excess, then dip into the egg mixture. Transfer to the bowl with the panko mixture and toss to coat, pressing firmly so the crumbs adhere.
Working in batches, arrange the chicken in a single layer in the fry basket and insert into the air fryer. Cook, flipping the chicken once halfway through, until golden brown and cooked through, 18 to 20 minutes.
Transfer the chicken to a platter and sprinkle with flake sea salt. Serve with lemon wedges. Serves 4.
Williams Sonoma Test Kitchen
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