Air-Fried Curry Chicken
Ingredients
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2½ tablespoons curry powder
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2 teaspoons salt
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2 teaspoons garlic powder
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⅛ teaspoon sugar
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⅛ teaspoon red pepper flakes
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3 chicken drumsticks
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3 bone-in, skin-on chicken thighs
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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!
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Make the spice coating
In a large bowl, stir the curry powder, salt, garlic powder, sugar and red pepper flakes until combined.
2½ tablespoons curry powder
2 teaspoons salt
2 teaspoons garlic powder
⅛ teaspoon sugar
⅛ teaspoon red pepper flakes
large bowl
measuring spoons
fork
Season the chicken
Add the chicken pieces to bowl and rub the spices all over the pieces to coat. Cover the bowl and refrigerate at least 30 minutes, up to overnight.
plastic wrap
3 chicken drumsticks
3 bone-in, skin-on chicken thighs
Preheat the June Oven
With a June Air Basket lined with foil in the bottom position, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.
June Oven
June Air Basket
foil
Start the dry coating
Remove the chicken from the refrigerator. In a large, preferably shallow bowl, stir together the flour, sesame seeds, curry powder, baking powder, salt and pepper.
large bowl
1 cup all-purpose flour
2 tablespoons sesame seeds
2 teaspoons curry powder
½ teaspoon baking powder
½ teaspoon salt
¼ teaspoon black pepper
measuring cups
Make the wet coating
Crack the eggs into a medium bowl. Add the oil and whisk until lightly beaten.
2 large eggs
2 teaspoons canola oil
shallow bowl
Double-bread the chicken
Place one chicken piece 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 set over the June Pan to catch any crumbs. Repeat with the remaining chicken pieces.
June Pan
June Air Basket
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 chicken all over with nonstick cooking spray, flipping the pieces to coat the undersides as well. The oil will help brown the chicken.
nonstick cooking spray
Air fry the chicken
Slide the June Air Basket into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position. Plug the June Food Thermometer into the jack. Air fry the chicken until it is cooked through, about 35 minutes. June will notify you when the chicken is ready.
Serve the chicken
Remove the chicken from the June Oven. Transfer the pieces to plates or a platter and serve immediately.