Yes, you can! I love using my airfryer as a healthier option for making battered fish or chicken.
Many websites will tell you that you have to use a dry coating (I have a method for that too) but with a few tricks, you can make a wet batter that is super crispy and keeps the meat moist.
Make the stickiest flour and milk batter you can. I use 1 cup of flour and slowly add small splashes of milk as I whisk away. Here I have also added salt, pepper and paprika. The batter goes a long way, the next picture shows enough for over a kilo of chicken wings and legs.
Pop the chicken and the batter in a plastic container and then into the fridge for at least 30 minutes. Every now and then give the container a shake to get the batter into all the nooks and crannies.
Now here is the bit that makes it work. Dredge the battered meat in flour (all sides) and then give each piece a spray of oil (check out this Refillable Cooking Oil Sprayer).
They can go back into the fridge until you are ready to cook them.
Heat up your air fryer and then add the meat. I have found a longer cook time and lower temperature works best. Here I have used 25 minutes (turning and spraying with oil occasionally) at 180C.
Aim for that golden brown crispy skin. Don’t worry, the meat will still be tender. 🙂
Here are some more air fryer goodness posts and chicken dishes:
Please consider subscribing to a weekly email summary of our posts or check us out on Facebook @growitcatchitcookit.