If you've been too nervous to attempt making "fried" chicken in your air fryer, this is your sign: DO IT. The crispy, golden brown chicken tastes just like the real thing, with none of the hassle of frying your own food.
This recipe by Jennifer Day was originally published in the Chicago Tribune.
- 1 Cup flour
- 1/3 Cup cornmeal
- 1/2 Cup panko breadcrumbs
- 2 Tablespoons Old Bay Seasoning
- 1 Cup buttermilk
- 1 egg, beaten
- 1 chicken, cut up, the breast pieces cut in half for more even frying
- 1 Tablespoon oil
Mix the flour, cornmeal, breadcrumbs and seasoning in a bowl; set aside.
Mix the buttermilk and egg together in a separate bowl until combined. Soak the chicken in the buttermilk mixture at room temperature, 20-30 minutes.
Remove chicken from the buttermilk, allowing excess to drip off. Dip the chicken pieces in the seasoned flour to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes. Transfer to a parchment-lined baking sheet.
For oven-fried, bake at 400F, 40-50 minutes, checking frequently after 40 minutes for doneness, removing parts as necessary.
For air fried, brush the inside of the basket with the oil. Cook at 390F for 10 minutes. Brush the basket with more oil and turn the pieces. Cook at 300F for 8 more minutes.