Air Fryer Gluten Free Fried Chicken Recipes

AIR FRYER GLUTEN-FREE FRIED CHICKEN

Air Fryer Gluten-Free Fried Chicken image

This is a simple air fryer recipe in the Midwestern style of using cracker crumb breading, but without gluten for those who do not include gluten in their diet.

Provided by WallerWife

Categories 100+ Everyday Cooking Recipes Cookware and Equipment Recipes Air Fryer Air Fryer Main Dish Recipes

Time 20m

Yield 8

Number Of Ingredients 6

Ingredients

6 large eggs
salt and freshly ground black pepper to taste
1 ¼ cups gluten-free flour
1 ¼ cups crushed gluten-free crackers
2 pounds boneless, skinless chicken breast, cut in 1-inch pieces
¼ cup vegetable oil

Steps:

Whisk eggs in a shallow bowl and season with salt and pepper. Place flour in a second bowl and cracker crumbs in a third bowl.
Dredge chicken pieces first in flour, then in eggs, and finally in cracker crumbs. Place on an air fryer rack, making sure pieces don't touch. Brush tops of chicken with oil.
Air fry chicken at 375 degrees F (190 degrees C) until cooked through and crisp, about 10 minutes.

Nutrition Facts : Calories 545.6 calories, Carbohydrate 49.5 g, Cholesterol 209.9 mg, Fat 27.1 g, Fiber 3.5 g, Protein 26.9 g, SaturatedFat 7.8 g, Sodium 623.2 mg, Sugar 1 g

AIR FRYER FRIED CHICKEN

Air Fryer Fried Chicken image

Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.

Provided by Food Network Kitchen

Categories main-dish

Time 3h15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

3 cups buttermilk
6 garlic cloves, crushed and peeled
Kosher salt and freshly ground black pepper
6 bone-in, skin-on chicken thighs (about 2 pounds)
6 chicken drumsticks (about 2 pounds)
2 cups all-purpose flour
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder
Olive oil cooking spray

Steps:

Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.

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