Southern Fried Chicken made in the Air Fryer

Can you tell me why the breading on my chicken turned out to be soggy? If you use an excessive amount of egg (and do not let the surplus to drop out), or if you cook at the incorrect temperature, this may occur. Even while my air fryer recommends cooking chicken at 350 degrees Fahrenheit, it’s possible that other air fryers call for a different temperature. The directions on yours should be followed, but you shouldn’t be scared to experiment with various temperatures.

Despite the fact that my chicken is completely cooked through, there is still flour on it. Before you put the chicken in the fryer, you should apply a very little layer of oil, and then halfway through the cooking process, you should remove all of the flour. When a thin layer of oil is not sufficient, it indicates that there is an excessive amount of flour on the chicken.

After the stated amount of time, my chicken is still not done. Cook it for a longer period of time and be sure to use a meat thermometer. During the time when you are still getting the hang of frying chicken in an air fryer, you should feel free to check it often.

ngredients

• 2 lbs. chicken, I used 6 legs

SPICE MIX

• 2 teaspoons sea salt
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons garlic powder
• 1 1/2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon Italian Seasoning
• 1 cup self-rising flour
• 1/4 cup cornstarch
• 2 eggs, room temperature
• 1 tablespoon hot sauce
• 2 tablespoons milk or buttermilk
• 1/4 cup water
• olive oil

METHOD:

1. In a separate bowl, wash and dry the chicken.
2. Combine all of the spices in a bowl.
3. Approximately one tablespoon of the spice mixture should be used to liberally coat the chicken. (If necessary, add a few drops of olive oil to the chicken in order to assist in the distribution of the spices. Insist that it sinks in!). Put away for later.
4. Flour, cornflour, and the remaining spice combination should be combined in a plastic bag that is the size of a gallon. VERY IMPORTANT: Flour should have a flavour that is seasoned well. To taste, add more salt and spices, if necessary. Put away for later.
5. Eggs, spicy sauce, milk, and water should be combined in a big plate and stirred together.
6. The chicken should be coated very lightly in the flour mixture, and any excess should be shaken off.
7. Place on a tray to give part of the flour time to soak completely before proceeding with the recipe.
8. Be sure to shake off any excess egg mixture before coating the chicken with it.
9. The chicken should be coated lightly in the flour mixture and the excess should be shaken off immediately.
10. If you want part of the flour to be absorbed by the chicken, you should let it sit for approximately fifteen minutes.
11. An olive oil mister or brush may be used to apply a very light coating of olive oil to the chicken, covering it completely.
12. Put the chicken in the basket of the air fryer that has been oiled, making sure there is enough area for air to circulate around the chicken. (avoid crowding)…
13. As directed by your air fryer, cook the food by turning it over halfway through and spraying it very gently with more oil (if necessary) to ensure that there is no flour visible. (I baked for around 18 minutes at a temperature of 350 degrees Fahrenheit)
14. After removing, allow the chicken to rest for about five minutes.
    Serve as soon as possible. (If you make your own air-fried chicken, it will not remain crisp for very long.)