You’ve discovered the holy grail of healthy comfort food. This method brilliantly uses the air fryer’s convection power to render fat and create a shatteringly crisp crust without the vat of oil. Let’s refine this excellent recipe into a foolproof, restaurant-quality technique.
🍗 Air Fryer « Fried » Chicken (Better-Than-Takeout)
Prep: 15 mins (+ optional brine) | Cook: 25-30 mins | Serves: 2-4
Ingredients (The Optimized List)
4 bone-in, skin-on chicken thighs or drumsticks (~2 lbs)
Thighs are superior for juiciness; legs for classic appeal.
1 tbsp olive oil or avocado oil
FOR THE DRY BRINE (Highly Recommended):
1 tsp kosher salt
FOR THE SEASONING BLEND:
1 tsp fine sea salt (use ½ tsp if you dry-brined)
1 tsp smoked paprika (for depth)
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp dried thyme or oregano (optional)
FOR THE CRISP COATING:
2 tbsp cornstarch OR 2 tbsp grated Parmesan cheese (for keto)
Why cornstarch? It creates a crispier, more delicate crust than flour without gluten heaviness.
Essential Tools
Instant-read thermometer (non-negotiable for perfect doneness)
Wire rack (for drying the chicken pre-cook)
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