Air-Fried Chicken
Ingredients
-
¾ cup all-purpose flour
-
1 tablespoon salt
-
1 teaspoon garlic powder
-
1 teaspoon onion powder
-
¾ teaspoon poultry seasoning
-
½ teaspoon paprika
-
½ teaspoon black pepper
Tools
-
2 June Air Baskets
-
whisk
-
medium bowl
-
measuring cups
-
measuring spoons
-
large bowl
-
June Pan
-
foil
-
June Food Thermometer
-
June Oven
Go Premium
Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position to catch drippings, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Air Basket
foil
June Oven
Make the dry coating
In a large bowl, combine the flour, salt, garlic powder, onion powder, poultry seasoning, paprika, black pepper and cayenne, if using. Whisk to combine.
¾ cup all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
¾ teaspoon poultry seasoning
½ teaspoon paprika
½ teaspoon black pepper
¼ teaspoon cayenne pepper
measuring cups
measuring spoons
large bowl
whisk
Make the wet coating
Crack the egg into a medium bowl. Add the oil and hot sauce, if using. Whisk until lightly beaten.
1 large egg
1 teaspoon canola oil
6 dashes hot sauce
medium bowl
Coat the chicken
Place one chicken thigh in the bowl with the dry coating and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the chicken in the dry coating again, rolling it around until it is completely coated. Shake off any excess flour and place the chicken in the June Air Basket (lightly greased optional) set over the June Pan to catch any crumbs. Repeat with the remaining chicken pieces.
4 bone-in, skin-on chicken thighs
June Air Basket
June Pan
Insert the June Food Thermometer
Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.
June Food Thermometer
Spray with cooking spray
Generously spray the top of the chicken with nonstick cooking spray. The oil will help brown the chicken. If desired, spray the bottom of the chicken with nonstick cooking spray to prevent the chicken from sticking to the air basket.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket with the chicken into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position to catch any drippings. Plug the June Food Thermometer into the jack. Air fry the chicken until it is golden brown and cooked through. June will notify you when the chicken is ready.
Serve the chicken
Carefully remove the chicken from the June Oven. Transfer the pieces to a platter and serve immediately.
