AIR FRYER FRIED CHICKEN
Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
- When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
- Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
- Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
- When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.
AIR FRYER COPYCAT KFC CHICKEN RECIPE
This easy Air Fryer Copycat KFC Chicken is a keeper! Perfectly crispy chicken with just the right amount of spice with the perfect blend of seasonings.
Provided by Jennifer West
Categories Main Course
Time 50m
Number Of Ingredients 9
Steps:
- Add chicken legs to the buttermilk and allow to soak for at least 30 minutes.
- Combine panko, flour, and seasonings to a bowl. Mix well.
- Remove chicken from the buttermilk and place in a separate bowl.
- Dip the chicken into the flour mixture, into the buttermilk, and back into the flour mixture.
- Lay chicken legs on a sheet as you coat them.
- Place a liner into the air fryer to help keep the chicken from sticking.
- Preheat the air fryer to 390 degrees.
- Spray both sides of the chicken with olive oil and then place in the air fryer once it has preheated..
- Cook the chicken legs for 10 minutes, then flip and spray with oil again before cooking for the remaining 10 minutes. Make sure the temperature of the chicken has reached 160 degrees Fahrenheit before removing it from the Air Fryer.
- Serve warm!
Nutrition Facts : Calories 698 kcal, Carbohydrate 23 g, Protein 48 g, Fat 45 g, SaturatedFat 13 g, Cholesterol 250 mg, Sodium 948 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
AIR FRYER FRIED CHICKEN KFC COPYCAT
A deliciously moist and authentic copycat KFC Chicken recipe. This Air Fryer fried chicken is golden brown and delicious. It's soaked in buttermilk for delicious Southern flavor.
Provided by Mary
Categories AIR FRYER
Time 12h26m
Number Of Ingredients 16
Steps:
- Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
- Beat the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
- Place an oven-safe cooling rack overtop of a baking sheet.
- Remove chicken one piece at a time from buttermilk.
- Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
- Preheat Air Fryer to 390°.
- Place Parchment round in bottom of air fryer so chicken doesn't stick to bottom.
- Lay chicken in a single layer in Ninja Foodie or Air Fryer so the pieces aren't touching.
- Air Fry for 13 minutes. Flip over. If there are any dry spots where the flour is showing, you can spritz with olive oil. Fry for another 13 minutes. Check that the internal temperature is 165°. If not then cook for 5 minutes at a time until done.
- Enjoy!
- 6+ cups oil of choice (peanut or vegetable oil) (for deep frying version)
- Preheat oven to 300F.
- Soak the chicken legs in buttermilk for up to 24 hours before starting this recipe.
- Break the eggs in one bowl and the flour and spices in a second bowl. Stir the spices well into the flour and beat the eggs.
- Place an oven-safe cooling rack overtop of a baking sheet - this will serve two purposes during your recipe.
- Remove chicken one piece at a time from buttermilk.
- Dredge each chicken leg in the flour, then the eggs, and then the flour once again. Place the coated drumstick on the cooling rack and repeat with remaining chicken.
- Pour your oil in a large dutch oven or stockpot over medium-high heat. (You can alternatively use a deep fryer.)
- Fry the chicken legs in batches of 3 for 2-4 minutes until the coating is golden.
- Remove the chicken to the cooling rack and repeat with remaining chicken.
Nutrition Facts : Calories 1063 calories, Carbohydrate 73 grams carbohydrates, Cholesterol 568 milligrams cholesterol, Fat 39 grams fat, Fiber 4 grams fiber, Protein 100 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 2518 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 24 grams unsaturated fat
KFC EXTRA CRISPY (COPYCAT)
After he perfected his original he made a crispy recipe that was marinated first then fried the conventional way. This one is double dunked into the coating to give it its great taste.
Provided by JustaQT
Categories Chicken
Time 25m
Yield 1 whole chicken
Number Of Ingredients 11
Steps:
- Trim any excess skin and fat from the chicken pieces.
- Preheat the shortening in a deep-fryer to 350 degrees.
- Combine the beaten egg and milk in a medium bowl.
- In another medium bowl, combine the remaining coating ingredients (flour, salt, pepper and MSG).
- When the chicken has marinated, transfer each piece to paper towels so that excess liquid can drain off.
- Working with one piece at a time, first dip in egg and milk then coat the chicken with the dry flour mixture, then the egg and milk mixture again, and then back into the flour.
- Be sure that each piece is coated very generously.
- Stack the chicken on a plate or cookie sheet until each piece has been coated.
- Drop the chicken, one piece at a time into the hot shortening.
- Fry half of the chicken at a time (4 pieces) for 12-15 minutes, or until it is golden brown.
- You should be sure to stir the chicken around halfway through the cooking time so that each piece cooks evenly.
- Remove the chicken to a rack or towels to drain for about 5 minutes before eating.
- Note: I suggest (CopyCat) Kentucky Fried Chicken Marinade #75408.
Nutrition Facts : Calories 13006.6, Fat 1315.5, SaturatedFat 334.9, Cholesterol 565.2, Sodium 6377.4, Carbohydrate 204.2, Fiber 7.3, Sugar 0.9, Protein 126
KFC ORIGINAL RECIPE CHICKEN (COPYCAT)
My reverse-engineered recipe for replicating KFC's 'Original Recipe' chicken at home. Yields 8-10 pieces whole fried chicken, or up to 16 drumsticks. For a bulk mix seasoning for quick and easy breading, use Recipe #453973. PLEASE NOTE: The Nutritional Information listing here is inaccurate -- since only a fraction of flour and salt actually end up in the finished product. So be aware -- the suggested sodium, sugar, carbohydrate and calorie levels are ridiculously exaggerated!
Provided by The Spice Guru
Categories Chicken
Time 3h30m
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- NOTES: FOR AUTHENTIC RESULTS, PREPARE RECIPE EXACTLY AS DIRECTED. MSG (ACCENT SEASONING) IS IN THE ACTUAL ORIGINAL RECIPE, BUT MAY BE OMITTED IF NECESSARY. EGG WHITE POWDER IS SOLD IN HEALTH FOOD STORES. YOU MAY SUBSTITUTE EGG WHITE POWDER WITH CORNSTARCH. FINELY GRIND REQUIRED HERBS AND SPICES SEPARATELY IN A CLEAN SPICE MILL OR COFFEE GRINDER. USE A PEPPER MILL TO MEDIUM-GRIND TELLICHERRY PEPPERCORNS. I RECOMMEND MCCORMICK BRAND TELLICHERRY BLACK PEPPER AND GROUND GINGER, SPICE ISLANDS BRAND GROUND SAGE AND CARDAMOM, SPICE APPEAL BRAND GROUND SAVORY, AND WILLIAMS-SONOMA BRAND GROUND TAHITIAN VANILLA BEAN. CHICKEN NOTES: DO NOT DOUBLE-BREAD CHICKEN SINCE IT PLACES AN EXCESS OF SODIUM AND SPICES ONTO FINAL PRODUCT AND COMPROMISES AUTHENTICITY (IF YOU INSIST ON DOUBLE-BREADING, DIFFUSE THE BREADING MIX FIRST BY ADDING A LITTLE MORE UNSEASONED FLOUR). BRINING BONELESS CHICKEN SHOULD BE DONE MUCH MORE QUICKLY (NO MORE THAN 45 MINUTES, TO AVOID OVER-SATURATION OF SALT). BONELESS CHICKEN COOKS MUCH MORE QUICKLY THAN BONE-IN CHICKEN (BE CAREFUL TO NOT OVERCOOK!). FRYING FAT NOTES: ALWAYS BEGIN WITH FRESH VEGETABLE OIL. AFTER USING LET IT COOL. FILTER, THEN REFRIGERATE TIGHTLY SEALED TO YIELD 6-12 FRYING BATCHES, REPLENISHING OIL AS NEEDED.
- RINSE and blot chicken; CUT chicken into 8 pieces (or 10 pieces with breast portions cut in half); MIX 2 quarts (8 cups) cups cold water with 2 tablespoons Morton Lite Salt (OR 2 tablespoons fine sea salt), and 2 teaspoons Accent seasoning in a large container with an accompanying lid, until dissolved; ADD chicken pieces; COVER and transfer to refrigerator; MARINATE chicken at least 4 hours in refrigerator. NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE MARINADE WITH CHICKEN, COVERED, OVER LOW HEAT UNTIL HEATED THROUGH, TURNING ONCE).
- MEASURE the BASE MIXTURE and 11 SECRET HERBS AND SPICES into a large re-sealable container; BREAK up any clumps (and nonfat milk granules) using the back of a spoon; SEAL the container with mixture; SHAKE to mix well; OPEN container and add the BREADING FLOUR (2 cups unbleached bread flour), then seal the container again; SHAKE well until thoroughly combined.
- REMOVE chicken from brine; PLACE one piece chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying.
- ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge).
- CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
- FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil; PLACE cooked chicken into a large resealable container to steam (the steam will soften the breading for added Original Recipe authenticity. If you prefer crisp breading, skip this procedure).
- MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
- REHEAT chicken if necessary before serving in a microwave oven, using a reduced-power setting, as if reheating 2 frozen pastries, pausing in intervals to turn chicken for even heating if necessary.
- SERVE and enjoy!
Nutrition Facts : Calories 438.1, Fat 13.2, SaturatedFat 3.6, Cholesterol 54.1, Sodium 2701.2, Carbohydrate 55.3, Fiber 3.4, Sugar 2, Protein 23.5
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- Add the buttermilk, egg and hot sauce to a large bowl. Whisk until combined then add the chicken drumsticks to the bowl, stir and set aside to use straight away or for the best results marinate overnight in the fridge. (Optional – Check out the recipe notes section further down the recipe card for instructions on how to make your own buttermilk)
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- Using hands take one drumstick out of the buttermilk marinade, shake of the excess liquid, then add to the seasoned flour. Use your hands to cover the drumsticks with the flour, apply pressure to ensure the flour adheres fully. Shake off the excess and place into the air fryer basket.
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