Air Fryer Crispy Chicken Drumsticks

When it comes to chicken there just isn’t anything more delicious than a juicy, crusty piece of finger-licking good fried chicken. It might seem intimidating to fry your own chicken, but it’s actually pretty straightforward and it puts grocery store and fast food fried chicken to shame. If you have a thermometer for the oil and a timer, you can produce fail-proof fried chicken. If you’ve ever wanted to make your own fried chicken, now is the time to try!

DO I HAVE TO USE CORNSTARCH? CAN I REPLACE THE FLOUR?
Cornstarch is one of our recommended ingredients for the crispiest fried chicken. Cornstarch is often used in Asian fried chicken recipes. The combination of the flour with cornstarch produces the crispiest result. You can replace all of the flour with cornstarch, or you can try using a similar non-gluten based flour or flour blend in place of traditional all-purpose flour.

WHY DOES THE BREADING ON MY FRIED CHICKEN FALL OFF? HOW CAN I AVOID THAT?
One of the challenges that people face when making fried chicken is that their crunchy coating falls off. There’s usually a few reasons for this to happen. Here are some tips for making sure your breading doesn’t fall off.

• When coating and breading your chicken, be sure to tap off the excess buttermilk as well as the excess flour.
• Give your chicken a gentle pat after coating with the flour mixture to make sure that the flour sticks to the buttermilk.
• Make sure that you don’t overcrowd your pan. You want to make sure that the chicken isn’t bumping against other pieces of chicken which can knock off the breading.
• Only flip your chicken once while frying. The more you fuss with your chicken, the more likely you are to knock off or disturb some of the crunchy coating.

Some people recommend allowing your chicken to dry on a wire rack after dipping and dredging. This is not only useful, it’s also convenient when making large batches.

About Time 

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