I have yet to be fully won over by the air fryer, but I concede that for fries and for chicken, it's the best technique for the home cook. Here are 18 ways to level up your air-fried chicken game.
Air Fryer Chicken Thighs
If you don't have much experience with the air fryer, start here. The chicken thigh is the best cut of chicken (fight me on this), and it's also one of the most forgiving.
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Pat thighs dry; unfold and trim loose fat.
- Mix Dijon and mayonnaise in a shallow bowl; mix panko, thyme, salt, and pepper in another. Thinly coat thighs with mustard mixture; press into crumbs.
- Lightly brush basket with 1 teaspoon oil. Arrange 2 thighs in one layer; dab coating with about half remaining oil to cover dry crumbs.
- Air fry 8 minutes; carefully turn and cook 7 to 9 minutes more until golden and thickest part at least 165°F. Transfer uncovered to rack.
- Repeat remaining thighs and oil. Rest final batch 3 minutes; serve one thigh per person.
Air Fryer Chicken Tenders
These are light-years better than anything you'll get frozen. They do, however, need a little extra flavor, and the sesame crunch and flavorful dip handle that duty.
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Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Put flour in a shallow dish, egg beaten with water in another, and panko mixed with sesame seeds, salt, and garlic powder in a third.
- Lightly flour tenders; dip in egg and press into crumbs. Dab surfaces with measured oil, divided between batches.
- Arrange half without overlap. Air fry 5 minutes; turn and cook 5 to 7 minutes more until golden and at least 165°F.
- Transfer to rack; repeat remaining tenders. Mix Dijon, honey, and yogurt for dipping.
- Rest final batch 3 minutes; serve with honey-mustard dip.
Air Fryer Chicken Breast
The name is a bit of a misnomer — this is way more than a chicken breast. A pocket filled with sun-dried tomatoes, basil, and mozzarella gives this a blast of Mediterranean flavor.
Ingredients
Method
- Preheat a 6-quart air fryer to 370°F for 3 minutes. Cut horizontal pockets from thick side of each breast, keeping opposite edges attached.
- Divide mozzarella, tomatoes, and basil between pockets; secure with wooden toothpicks. Rub outside with oil, salt, garlic powder, and pepper.
- Space breasts in basket. Air fry 10 minutes; gently turn and cook 8 to 12 minutes more.
- Check thickest chicken beside each pocket and filling center reach 165°F; add 2-minute intervals as needed.
- Rest 5 minutes; remove every toothpick and slice across pockets. Serve one breast per person.
Air Fryer Whole Chicken
An air fryer is, in essence, a small convection oven, so you can do a whole chicken in it, or at least a small one. Be sure to measure the size of your basket before going out and buying a whole chicken to air-fry.
Ingredients
Method
- Check chicken fits an 8-quart or larger air fryer at least 1 inch from element. Pat dry inside and out; do not rinse. Preheat to 360°F for 3 minutes.
- Rub oil, salt, paprika, garlic powder, thyme, and pepper over bird, including back and leg folds. Tuck wing tips beneath shoulders.
- Air fry breast-side down 30 minutes. Carefully turn breast-side up with sturdy tongs and wide spatula.
- Cook 25 to 35 minutes more until thickest breast and innermost thigh each reach at least 165°F, without touching bone. If needed, loosely cover dark patches with small secured foil.
- Rest uncovered 10 minutes; carve into 4 portions.
Air Fryer Fried Chicken
For many, fried chicken means drumsticks, full stop, and there's something so uniquely satisfying about eating them. This is a classic cornstarch-crusted drumstick.
Ingredients
Method
- Beat egg, mustard, and water in a shallow bowl. Mix flour, cornstarch, salt, paprika, onion powder, and pepper in another.
- Pat drumsticks dry; dip in egg mixture, then press into flour mixture. Rest on a plate 10 minutes to hydrate coating.
- Preheat an 8-quart air fryer to 380°F for 3 minutes. Dab drumsticks with oil until no powdery patches remain; space in one layer.
- Air fry 12 minutes; gently turn, dabbing newly exposed dry flour with remaining measured oil. Cook 13 to 17 minutes more until golden and thickest meat reaches 175 to 185°F, always at least 165°F.
- Rest on a rack 5 minutes; serve one drumstick per person.
Air Fryer Chicken Nuggets
While you might not be able to make the perfect ball, bell, boot, and bone from the Golden Arches, homemade nuggets taste far better. Since the pieces are small, be sure not to crowd the basket.
Ingredients
Method
- Mix chicken, plain breadcrumbs, milk, salt, garlic powder, and pepper just until combined. Shape 20 flattened nuggets about 1/2 inch thick; refrigerate 15 minutes, included in prep time.
- Put flour in a shallow bowl, egg beaten with water in another, and panko in a third. Lightly coat nuggets in flour, egg, then panko.
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Dab nuggets with oil; arrange half without touching.
- Air fry 5 minutes; carefully turn and cook 5 to 7 minutes more until golden and centers at least 165°F. Transfer to rack; repeat remaining nuggets.
- Rest final batch 3 minutes; serve 5 nuggets per person.
Air Fryer BBQ Chicken
The air fryer is for more than the crispy crust. This recipe features a barbecue glaze, applied late in cooking to make sure that it doesn't burn.
Ingredients
Method
- Preheat an 8-quart air fryer to 360°F for 3 minutes. Pat chicken dry; rub with oil, salt, paprika, garlic powder, and pepper.
- Space breasts skin-side up. Air fry 20 minutes; turn skin-side down and cook 10 minutes.
- Mix barbecue sauce and vinegar. Turn chicken skin-side up; brush with half the sauce, reserving rest in a clean bowl.
- Increase to 390°F; cook 5 to 10 minutes until coating tacky and thickest breast at least 165°F. Brush with remaining sauce in last 2 minutes.
- Rest 5 minutes; debone and cut each breast into 2 portions.
Air Fryer Chicken Parmesan
The Parmesan crust probably works better in the air fryer than the deep fryer, as the flavor doesn't leak out into the oil. Make sure to use batches here to ensure crispiness.
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Put flour in a shallow dish, egg beaten with water in another, and fine breadcrumbs mixed with Parmesan, salt, and oregano in a third.
- Lightly coat cutlets in flour, egg, then crumbs. Dab both sides with oil, dividing measured amount among 4 pieces.
- Space 2 cutlets in basket. Air fry 5 minutes; turn and cook 5 to 7 minutes more until golden and at least 165°F.
- Top cooked cutlets with half the marinara and mozzarella. Air fry 1 to 2 minutes until cheese melts; lift onto plate with wide spatula.
- Repeat remaining cutlets, sauce, and cheese. Rest final batch 3 minutes; serve one cutlet per person.
Air Fryer Buffalo Chicken Bites
These chunks of chicken breast are a close cousin to nuggets. The cornstarch coating is light and is just enough to give the Buffalo sauce something to grab.
Ingredients
Method
- Preheat a 6-quart air fryer to 400°F for 3 minutes. Pat chicken dry; toss with salt, garlic powder, pepper, and cornstarch. Shake off loose starch.
- Gently toss with oil; space half in one layer. Air fry 5 minutes; turn and cook 5 to 7 minutes more until lightly crisp and at least 165°F.
- Transfer to a clean bowl; repeat remaining chicken. Meanwhile, warm hot sauce, butter, and vinegar in a small saucepan until butter melts.
- Toss both cooked batches with warm Buffalo sauce just until coated.
- Rest 2 minutes; serve immediately while edges retain texture.
Air Fryer Chicken Legs
If you like a more minimal style, try these chicken legs. No breadcrumbs, no batter, just a light spice rub.
Ingredients
Method
- Check quarters fit flat without overlap in an 8-quart air fryer. Use two batches if needed, adding 35 to 40 minutes. Preheat to 380°F for 3 minutes.
- Pat skin dry; rub chicken with oil, salt, garlic powder, coriander, paprika, and pepper.
- Air fry skin-side down 15 minutes. Turn skin-side up; cook 18 to 23 minutes more.
- Check thickest thigh and drumstick beside bones: aim for 175 to 185°F for tenderness, never below 165°F. Add 2-minute intervals if needed.
- Rest uncovered 5 minutes; serve one whole quarter per person.
Air Fryer Popcorn Chicken
The flour and cornstarch crust is what makes a plate of chicken a plate of popcorn chicken. Because the crunch is the point, take particular care with spacing on these.
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water; separately mix flour, cornstarch, salt, paprika, garlic powder, and pepper.
- Toss chicken in egg; lift with slotted spoon and gently shake through flour mixture. Shake off excess; dab with oil to moisten dry patches.
- Space half in basket. Air fry 5 minutes; gently turn or shake. Cook 4 to 6 minutes more until crisp and several larger pieces reach at least 165°F.
- Transfer to rack; repeat remaining chicken. Keep first batch uncovered to release steam.
- Rest last batch 2 minutes; serve immediately.
Air Fryer Chicken Fajitas
For me, a big part of serving fajitas is the sizzle on the cast iron, but if that's not what you're looking for, the air fryer works. The vegetables steam if you overcrowd, so be especially careful.
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Toss chicken, peppers, and onion with oil, chili powder, cumin, salt, garlic powder, and pepper.
- Arrange half in a loose shallow layer. Air fry 6 minutes; gently toss and cook 6 to 8 minutes more until chicken reaches 165°F and vegetables have browned edges.
- Transfer to bowl; repeat remaining mixture. Toss both cooked batches with lime juice.
- While second batch cooks, warm tortillas in a dry skillet 20 to 30 seconds per side.
- Divide chicken and vegetables among tortillas; serve 2 filled tortillas per person.
Air Fryer Chicken Cordon Bleu
The air fryer really does excel at Cordon Bleu, as the cutlets have a tendency to burst in hot oil. Still, make sure you don't overfill.
Ingredients
Method
- Preheat a 6-quart air fryer to 370°F for 3 minutes. Cut horizontal pockets from thick side of each breast, keeping opposite edges attached.
- Spread Dijon inside pockets. Wrap Swiss sticks in ham; tuck into pockets and secure with wooden toothpicks.
- Put flour in a shallow dish, egg beaten with water in another, and breadcrumbs mixed with salt and pepper in a third. Coat chicken in flour, egg, then crumbs; dab all surfaces with oil.
- Space breasts in basket. Air fry 12 minutes; carefully turn and cook 10 to 15 minutes more until thickest chicken beside pocket and filling center reach 165°F.
- Rest 5 minutes; remove every toothpick. Slice across pockets to reveal ham and cheese.
Air Fryer Chicken Skewers
I normally do skewers in the oven with convection on, which is basically just a larger-format air fryer. This recipe uses metal skewers, but if you have wooden skewers, be sure to soak them in water beforehand to prevent fire.
Ingredients
Method
- Choose 4 short metal skewers fitting fully in a 6-quart air fryer clear of element. Preheat to 390°F for 3 minutes.
- Toss chicken, onion, and zucchini with oil, lemon juice, oregano, salt, garlic powder, and pepper. Thread alternately onto skewers, leaving small gaps.
- Place 2 skewers without overlap. Air fry 6 minutes; carefully turn and cook 6 to 8 minutes more until largest chicken pieces reach 165°F.
- Plate; repeat remaining skewers. Keep cooked skewers uncovered while waiting.
- Rest final batch 3 minutes; serve one skewer per person, warning metal remains hot.
Air Fryer Korean Chicken
I absolutely love Korean chicken, but I normally leave it to the professionals. You want both crunch and glaze, and I've never had any luck with that. Both the batter and the glaze should be thin.
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg white with coating water; separately mix rice flour, cornstarch, and salt in a shallow dish.
- Dip cutlets in egg white; press into a thin flour coating and shake off loose powder. Dab with oil to moisten dry patches.
- Air fry 2 cutlets 5 minutes; turn and cook 5 to 7 minutes more until lightly crisp and at least 165°F. Repeat remaining cutlets.
- Thinly glaze cooked cutlets; air fry in batches 1 minute each. Add sesame seeds; rest 2 minutes and slice into strips.
Air Fryer Chicken Sandwich
Chick-fil-A built an empire on fried chicken sandwiches with dill pickle marinade, so it's worth trying at home too. I'm always tempted to overload the sandwich, but restraint is important here.
Ingredients
Method
- Refrigerate chicken in pickle brine 30 minutes, included in prep time. Drain, pat dry, and unfold thighs evenly.
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Beat egg with water; separately mix flour, cornmeal, salt, paprika, and pepper.
- Dip chicken in egg; press into cornmeal mixture and dab with oil until no dry patches remain. Arrange both thighs without touching.
- Air fry 8 minutes; turn and cook 8 to 10 minutes more until crisp and at least 165°F. Rest on rack 3 minutes.
- Spread buns with mayonnaise; add dry lettuce, chicken, and pickles. Close; serve one sandwich per person.
Air Fryer Bone-In Chicken Thighs
If you don't want to bother with a crust of any kind, you can let the skin itself act as a natural crust. This recipe sticks a little garlic butter under the skin, puffing up the skin and seasoning the meat beautifully.
Ingredients
Method
- Preheat a 6-quart air fryer to 380°F for 3 minutes. Mix butter, garlic, chives, zest, and 1/4 teaspoon salt.
- Pat thighs dry; carefully loosen skin, keeping edges attached. Thinly spread half the butter beneath each flap.
- Rub outside with oil, remaining salt, and pepper; space skin-side up in basket.
- Air fry without turning 25 to 30 minutes until skin golden and thickest meat 175 to 185°F, always at least 165°F. Check beside bone without touching it.
- Rest uncovered, skin-side up, 5 minutes; serve one thigh per person.
Air Fryer Lemon Pepper Chicken
If you're air-frying without breading, I think thighs work much better than breasts, as they preserve their moisture. These thighs are cooked simply, with just a little lemon and pepper.
Ingredients
Method
- Preheat a 6-quart air fryer to 390°F for 3 minutes. Thoroughly dry thighs, especially skin; unfold without removing skin.
- Rub meat sides with zest, pepper, garlic powder, and half the salt. Lightly rub skin with oil and remaining salt.
- Air fry skin-side down 7 minutes. Turn skin-side up; cook 8 to 11 minutes more until skin crisp and thickest meat at least 165°F.
- Plate skin-side up; rest uncovered 5 minutes. Spoon lemon juice around cut meat edges, not over crisp skin.
- Serve one thigh per person while skin stays crisp.
