What to serve with air fryer fried chicken? I like mine at 180☏ to 185☏ (recommended for bone-in chicken thighs and drumsticks) with golden-blistered chicken skin. The chicken pieces’ safe internal temperature is 165☏ (recommended for chicken breast). Air fry at 400☏ for 3 to 5 minutes with the skin side up until blistering and crispy to your liking. Flip twice every 10 to 12 minutes and spray with cooking oil as needed. Cook with the skin side up in a preheated air fryer at 375☏ for 25 to 30 minutes. ![]() Place the chicken in the air fryer basket and spray generously with cooking oil. In another bowl, add the soda water and dip the chicken one at a time then back to the cornstarch mixture. Press or squeeze the chicken to ensure the coating will adhere to the chicken. ![]() Dredge the chicken into the cornstarch mixture using a kitchen tong or by hand. In a medium-sized bowl, add cornstarch, flour, baking soda (for an extra crispy skin), and the remaining spice rub. Combine all the spice rub ingredients salt (to taste) garlic powder, onion powder, paprika, ginger powder, black ground pepper, and optional chili powder. You can make this with chicken thighs or drumsticks (bone-in and skin-on). It’s lightly coated in cornstarch mixture with baking soda and then dip into soda water to create a light crispy fried chicken. This air fryer fried chicken recipe is similar to the Korean Fried Chicken wings recipe I made. Lightly breaded fried chicken that everyone will enjoy! Made Asian-style without buttermilk or egg. This air fryer fried chicken is light, crispy, and incredibly juicy. Jump to Recipe Jump to Video Print Recipe
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