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My Foolproof, Quick Technique to Crispy, Juicy “Fried” Hen (With out Deep Frying)



Why It Works

  • Brining the hen in a mix of pickle juice, buttermilk, and seasonings creates meat that’s flavorful and ultra-juicy. 
  • A combination of wheat flour and rice flour with a little bit of baking powder within the dry dredge ensures an extra-crispy coating. 
  • Including a small quantity of brine to the dry coating creates little lumps that result in a craggy fried-chicken exterior.
  • Evenly coating the dredged hen with cooking spray ensures an evenly browned and crisp “fried” exterior with out almost as a lot oil as conventional deep frying.

I grew up primarily in North Carolina and just a little bit in Louisiana, and though I’ve lived within the Northeast for almost 30 years, I nonetheless miss the actually wonderful fried hen you get within the South—completely juicy, additional crispy, flavorful-in-every-bite fried hen is simply too exhausting to come back by up right here. And, positive, I might make my very own, however deep frying in my studio condominium was a one-and-done occasion for me. When your kitchen doubles as your lounge and bed room, the cost-benefit evaluation would not typically fall on the “deep fry it!” facet.

Fortunate for me—and all fried hen lovers—you may make an important model of fried hen in your air fryer, no vat of oil required, due to this air-fryer fried hen recipe created by our Birmingham, Alabama-based take a look at kitchen colleague Marianne Williams. Learn on to find out how, by way of quite a few exams and tweaks, Williams made a recipe that delivers air-fryer “fried” hen that is juicy and filled with taste on the within and super-crispy on the skin, then use our suggestions and the total recipe beneath to create it in your individual kitchen.

Whereas the recipe is written for a mix of bone-in and skin-on breasts and thighs, you may make this recipe with no matter hen items you favor: skin-on or skinless, bone-in or boneless, breasts, thighs, or different elements. (Although if you’re going with boneless and skinless meat, we suggest selecting thighs, which keep juicier than breasts.) This recipe is written to serve six folks and have to be cooked in two batches; nevertheless, it may be simply halved for those who solely wish to serve two or three folks. I prefer it with Southern sides like cornbread or buttermilk biscuits, stewed inexperienced beans or okra, and mac and cheese.

Critical Eats / Jen Causey


5 Suggestions for Marking the Greatest Southern Fried Hen within the Air Fryer

  1. Lock in taste and juiciness with a buttermilk-pickle brine. Soaking the hen in a mix of egg, buttermilk, and pickle juice, together with sizzling sauce for just a little kick and honey for a contact of sweetness, ensures the meat is seasoned all through with each salt and a contact of acidity. The salt and acid not solely add taste but additionally lock in juiciness—due to salt’s capacity to forestall proteins from releasing an excessive amount of water throughout cooking and acid’s pure tenderizing results. We usually do not suggest marinating for quite a lot of hours (most flavors exterior of salt and acid do not penetrate far into the meat, and most acids can flip meat mushy if left on it for too lengthy), however this marinade may be allowed to work its magic as much as in a single day, because the lactic acid within the brine is gentler on meat than different acids
  2. Pat the hen dry after marinating. Whilst you usually don’t pat hen dry after a buttermilk brine and earlier than dredging, because the wetness might help the dredge to stick, however on this case drying the hen helps a ton with getting a crispy crunchy exterior within the air fryer. An excessive amount of moisture can result in soggy fried hen. 
  3. Add rice flour to the dry dredge. Slicing the wheat flour with rice flour improves the crispness and texture of the ultimate coating. It is because wheat flour comprises gluten-forming proteins, which may result in extreme toughness. A extra pure starch like rice flour blended in reduces the whole quantity of these gluten-forming proteins, whereas nonetheless offering starch to soak up moisture. The ultimate result’s a lightweight, crunchy coating that resists sogginess. (Baking powder can also be added to the dredge for comparable toughness-fighting advantages.)
  4. Generously season the dry dredge. One grievance I’ve about plenty of the fried hen you get exterior of the South is that even when the coating is satisfactorily crispy (an enormous if), it is typically bland and underseasoned. Williams solves this by spiking the dry dredge with not solely satisfactory salt but additionally onion powder, granulated garlic, and smoked paprika, which give the crunchy exterior a strong taste. 
  5. Use oil well. Whilst you want considerably much less oil within the air fryer than for deep frying, some oil continues to be needed for reaching a crispy “fried” hen texture. Step one is including oil to the air-fryer basket (you may line it with foil first), which our testing revealed is a vital step to make sure the hen crisps the place it is in touch with the basket. Then you definitely’ll use cooking spray to coat the hen throughout earlier than frying, creating one thing like a micro-layer of oil wherein the hen can “fry.” Do not maintain again right here: You wish to spray the oil everywhere in the hen items till no dry flour is seen.
  6. Prepare dinner it on the proper temperature. Williams examined air frying the hen at varied temperatures to reach on the “Goldilocks” spot of 380°F (193°C). Any cooler, and the hen is not going to be crispy sufficient; nevertheless, going hotter will seemingly end in overbrowning and burning earlier than the meat is absolutely cooked by way of. 

Critical Eats / Jen Causey, Meals Stylist: Ana Kelly , Prop Stylist: Josh Hoggle


Editor’s Be aware

This recipe was developed by Marianne Williams; the headnote was written by Megan O. Steintrager. This recipe was initially revealed in June 2024.

My Foolproof, Quick Technique to Crispy, Juicy “Fried” Hen (With out Deep Frying)



Prepare dinner Mode
(Maintain display awake)

  • 2 cups (480 ml) complete buttermilk

  • 2 massive eggs

  • 1/4 cup (60 ml) dill pickle brine, drained from 1 jar of pickles, plus pickle slices for serving

  • 2 tablespoons (30 mlLouisiana-style sizzling sauce (resembling Crystal)

  • 2 tablespoons (30 mlhoney

  • 4 tablespoons (36 g) Diamond Crystal kosher salt, divided, plus extra to style; for desk salt, use half as a lot by quantity or identical weight

  • 4 small bone-in, skin-on hen thighs (5 to 7 ounces; 141 to 198 g every)

  • 2 medium bone-in, skin-on hen breast halves (about 1 pound; 454 g every)

  • 1 1/2 cups all function flour (6 3/4 ounces; 192 g)

  • 1 cup white rice flour (about 5 1/4 ounces; 150 g), see notice

  • 1 tablespoon onion powder

  • 1 tablespoon granulated garlic

  • 2 teaspoons smoked paprika

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon freshly floor black pepper

  • 2 tablespoons (30 ml) canola oil, divided

  • Cooking spray

  1. In a big bowl, whisk buttermilk, eggs, pickle brine, sizzling sauce, honey, and three tablespoons (27g) of the salt collectively till well-combined. Add hen thighs and breasts and switch to coat. Cowl and refrigerate for a minimum of 4 hours and as much as 12 hours. Take away hen from fridge half-hour earlier than cooking.

    Critical Eats / Jen Causey


  2. When able to cook dinner, line two baking sheets with wire racks. In a big bowl, whisk collectively all-purpose flour, rice flour, onion powder, granulated garlic, smoked paprika, baking powder, pepper, and remaining 1 tablespoon (9g) salt till well-combined.

    Critical Eats / Jen Causey


  3. Pour about 1/4 cup (60ml) of the buttermilk marinade from bowl with hen into flour combination, utilizing your arms or a versatile spatula, stir to type small clumps (most of flour must be dry).

    Critical Eats / Jen Causey


  4. Working with one or two items at a time, take away hen from marinade, permitting extra to drip again into the bowl, and pat extra marinade from hen utilizing paper towels. Place hen into the bowl with flour combination and switch, urgent to coat hen evenly in flour combination.

    Critical Eats / Jen Causey


  5. Drizzle extra buttermilk combination, 1 tablespoon at a time, over breaded hen in bowl and switch as soon as extra so extra craggy bits of coating keep on with hen.

    Critical Eats / Jen Causey


  6. Switch breaded hen to one of many ready baking sheets (depart one of many baking sheets empty for cooked hen). Let hen sit on wire rack for quarter-hour earlier than cooking. Modify oven rack to center place and preheat oven to 225°F (110ºC). Utilizing a fork or a pointy knife, pierce a bit of heavy obligation aluminum foil massive sufficient to wrap the basket of a 6-quart air fryer throughout, then wrap the basket tightly with foil.

    Critical Eats / Jen Causey


  7. Drizzle 1 tablespoon of the canola oil over foil and set the ready basket within the air fryer. Preheat air fryer to 380°F (195ºC) for 3 minutes. As soon as preheated, place 4 thighs or 2 breasts, skin-side down, within the air fryer. Spray throughout with a beneficiant quantity of cooking spray till no dry flour is seen.

    Critical Eats / Jen Causey


  8. Prepare dinner hen till golden-brown and crispy on each side, and an instant-read thermometer registers 170°F (77ºC) for hen thighs and 155°F (68ºC) for hen breasts, about 22 to 25 minutes for the hen thighs and half-hour for the hen breast, flipping and spraying the highest facet of the hen with extra cooking spray midway by way of.

    Switch the cooked hen to the clear baking sheet and season to style with salt. Place in oven to maintain heat whereas making ready the remaining hen. Brush now-empty foil-lined basket with remaining tablespoon of oil and repeat cooking with remaining hen. (Let hen relaxation 10 minutes.) Serve together with your favourite sides.

    Critical Eats / Jen Causey


Particular Gear

2 rimmed baking sheets, 2 wire racks, 6-quart air fryer, instant-read thermometer

Notes

Rice flours can range extensively in texture and consistency. We suggest Bob’s Purple Mill white rice flour, which is available in grocery shops and on-line.

Make-Forward and Storage

Cooked hen safely be refrigerated in an hermetic container for as much as 4 days, however it should lose its crunchiness.

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