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four recognizable bone-in chicken drumsticks on an ordinary plate, each coated all over in a distinct uneven golden flour-and-cornstarch fried-chicken crust with small craggy ridges covering the skin, with narrow leg-bone ends and no bare roasted skin, wings or boneless pieces
Melissa Hart

Air Fryer Fried Chicken

Mustard, egg and a flour-cornstarch coating give drumsticks a craggy fried-chicken surface with much less oil than a deep pot needs. Let the coating sit briefly before cooking, because that short rest helps it hydrate against the egg wash, and a careful dab of oil removes dry white patches that hot air alone won't turn golden. Keep the drumsticks apart, turn after the first side sets and judge doneness beside the bone rather than by the color of the crust.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 chicken drumsticks about 1 1/2 lbs, skin on
  • 1 large egg
  • 1 tbsp yellow mustard
  • 1 tbsp water
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 3/4 tsp fine salt
  • 1 tsp sweet paprika
  • 1/2 tsp onion powder
  • 1/4 tsp black pepper
  • 2 tbsp neutral oil

Method
 

  1. Beat egg, mustard and water in a shallow bowl. Mix flour, cornstarch, salt, paprika, onion powder and pepper in a second bowl.
  2. Pat drumsticks dry, dip in egg mixture and press into the flour mixture. Set on a plate for 10 minutes so the coating hydrates.
  3. Preheat an 8-quart air fryer to 380°F for 3 minutes. Dab the drumsticks with oil until no powdery flour patches remain and arrange in one layer with gaps.
  4. Air fry for 12 minutes, turn gently and cook for 13 to 17 minutes more until golden and the thickest meat reaches 175 to 185°F, always at least 165°F. Dab any newly exposed dry flour with the remaining measured oil during the turn.
  5. Rest on a rack for 5 minutes and serve one drumstick per person.