Paleo Air Fryer Chicken-YUM!

I’ve been having a lot of fun experimenting with my new Air Fryer and wanted to share this air ‘fried’ chicken recipe. It’s quick, easy and seems to please my southern boy, who knows how fried chicken should taste.

I love my Cuisinart Air Fryer because of the size and the fact that it’s stainless steel. And if you’re in the market for a combo- Instant Pot, pressure cooker and Air Fryer you might want to check out this one.

Ingredients

Marinade

  • Whole chicken cut into separate pieces (breast, thigh, wing, and leg)*
  •  2 Tablespoons hot sauce
  • 1 cup coconut milk or cream
  • 1 Tablespoon fresh lemon juice

Coating

  • 1 cup paleo flour
  • 2 tsp season salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • olive oil or coconut oil for spraying 

Instructions

  1. Place chicken pieces in marinade. Place in refrigerator and allow to marinate 1-4 hours   
  2. Mix together flour, seasoning salt, garlic powder, onion powder, and Italian seasoning in a bowl. Set aside.
  3. Place a parchment liner in the Air Fryer basket.
  4. Remove a piece of chicken from the marinade and place in the flour mixture, coating all sides of the chicken and shaking off any excess flour. Place the chicken pieces in the basket in a single layer. (Depending on the size of your Air fryer, you may have to divide the chicken and cook in two batches)
  5. Close the Air Fryer basket and set temperature to 390 degrees Fahrenheit and timer to 23 minutes. Start the Air Fryer.
  6. After 13 minutes, open the air fryer and spray any flour spots on the chicken. Flip the chicken and spray the other side with oil, ensuring all the flour spots are covered. Close the Air fryer and cook for 10 more minutes.
  7. Once the timer is up, open the Air Fryer and check chicken pieces with a quick read thermometer. Chicken is done when it reaches an internal temperature of 165 degrees at the thickest part of the chicken.
  • I do not recommend overlapping the chicken pieces in this recipe. It’s best to have the chicken spaces in a single layer and not touching. That way the air can get around the chicken to crisp it up and give it that nice and crispy golden layer.  
  • Remember to spray lightly with oil. The purpose of the oil in this recipe is to cover the dried flour spots. Not spraying with oil will have those flour spots tasting like you would imagine they would, dry flour.
  • Some breading will fall off, whether you use the liners or not. However, much less breading falls of when using the parchment liners.
  • If using parchment liners, make sure that you place the chicken on top of them before starting the Air Fryer. Not doing so will cause the liners to fly into the fan, get caught, and possibly start a fire.
  • Timing will vary depending on Air Fryer brand. Use a meat thermometer to ensure your chicken has at least reached a temperature of 165 degrees Fahrenheit. My chicken usually reaches 170 degrees or more and is still juicy and deliciously crisp.  
  • This chicken is best serve the same day. If reheating, place chicken in Air Fryer and cook on 370 for about 10 minutes.
  • Use any part of the chicken you like that has skin on. The breading may not stick to skinless chicken and may not be as crispy.

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