Crispy Air Fryer Chicken
Get ready to indulge in the ultimate crispy air fryer chicken! This mouthwatering dish boasts a perfectly crunchy exterior and succulent, juicy meat, thanks to a clever combination of baking powder and a flavorful spice blend. It’s a deliciously easy way to elevate your weeknight dinners!
Prep
10
min
Cook
21
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- garlic
- pepper
🫙Pantry Staples(4)
- baking powder
- cornstarch
- flour
- oil
🧂Spices & Seasonings(2)
- paprika
- salt
👨🍳 Instructions
- 1
Rub baking powder on top of the chicken.
- 2
Season the chicken with salt, pepper, paprika, and garlic.
- 3
Prepare the dredge with equal parts flour and cornstarch, and paprika.
- 4
Coat the chicken thoroughly with the dredge.
- 5
Place the chicken in the air fryer, skin side down.
- 6
Spray some oil on top.
- 7
Cook at 380°F for 11 minutes.
- 8
Flip the chicken so the skin side is up.
- 9
Cook for an additional 10 minutes to crisp up.
💡 Pro Tips
- ✓Use aluminum-free baking powder at 1 teaspoon per pound of chicken to raise skin pH above 8.5, which breaks down proteins and creates maximum crispiness without metallic aftertaste.ingredient1 tsp per pound, pH 8.5+
- ✓Let baking powder-rubbed chicken rest uncovered in refrigerator for 30-60 minutes before dredging so enzymes break down skin proteins and moisture evaporates for crispier results.timing30-60 minutes
- ✓Mix flour and cornstarch at exactly 1:1 ratio because cornstarch creates 40% crispier coating than flour alone due to its ability to form rigid gel networks when heated.technique1:1 ratio, 40% crispier
- ✓Start skin-side down for first 11 minutes because direct contact with air fryer basket creates Maillard reaction at 300°F+ while fat renders out, preventing soggy skin.technique300°F+ Maillard reaction
- ✓Use oil spray in 2-second bursts from 6 inches away to create even 0.1mm oil layer that promotes browning without making coating soggy from over-application.equipment2-second bursts, 6 inches, 0.1mm layer
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