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Air-Fried Chicken

Deep frying usually involves a lot of stress and mess, not to mention unwanted calories. With June’s Air Basket and Air Fry cook mode you can enjoy air fryer chicken legs or thighs, a healthier alternative to fried chicken without burns, spills or added fat. Here we call for 4 bone-in, skin-on chicken thighs (be sure to trim the excess fat), but 6 drumsticks also work well. Whip up some coleslaw or boil some corn cobs while the chicken air fries for a guiltless version of a fast-food favorite. Feel free to use your favorite gluten-free flour instead of the all-purpose flour for a grain-free spin on the dish.

Prep Time — 25 min
Cook Time — 35 min
Servings — 4
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Ingredients

¾ cup all-purpose flour

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

¾ teaspoon poultry seasoning

½ teaspoon paprika

½ teaspoon black pepper

¼ teaspoon cayenne pepper

1 large egg

1 teaspoon canola oil

6 dashes hot sauce

4 bone-in, skin-on chicken thighs

nonstick cooking spray

Tools

whisk

medium bowl

measuring cups

measuring spoons

large bowl

foil

June Pan

June Oven

June Food Thermometer

2 June Air Baskets

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Preheat the June Oven

With a June Air Basket lined with foil in the bottom position to catch drippings, preheat the June Oven to 390°F on the Air Fry cook mode using the button below.

June Air Basket

foil

June Oven

Make the dry coating

In a large bowl, combine the flour, salt, garlic powder, onion powder, poultry seasoning, paprika, black pepper and cayenne, if using. Whisk to combine.

¾ cup all-purpose flour

1 tablespoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

¾ teaspoon poultry seasoning

½ teaspoon paprika

½ teaspoon black pepper

¼ teaspoon cayenne pepper

measuring cups

measuring spoons

large bowl

whisk

Make the wet coating

Crack the egg into a medium bowl. Add the oil and hot sauce, if using. Whisk until lightly beaten.

1 large egg

1 teaspoon canola oil

6 dashes hot sauce

medium bowl

Coat the chicken

Place one chicken thigh in the bowl with the dry coating and roll it around until it is lightly but completely coated. Shake off any excess flour. Dip the chicken in the bowl with the wet coating and roll it around until it is completely coated. Allow excess egg to drip back into the bowl. Dip the chicken in the dry coating again, rolling it around until it is completely coated. Shake off any excess flour and place the chicken in the June Air Basket (lightly greased optional) set over the June Pan to catch any crumbs. Repeat with the remaining chicken pieces.

4 bone-in, skin-on chicken thighs

June Air Basket

June Pan

Insert the June Food Thermometer

Insert the June Food Thermometer horizontally in the middle of the thickest part of the largest chicken thigh, avoiding the bone.

June Food Thermometer

Spray with cooking spray

Generously spray the top of the chicken with nonstick cooking spray. The oil will help brown the chicken. If desired, spray the bottom of the chicken with nonstick cooking spray to prevent the chicken from sticking to the air basket.

nonstick cooking spray

Air fry the chicken

Slide the June Air Basket with the chicken into the middle shelf position with a foil-lined June Air Basket in the bottom shelf position to catch any drippings. Plug the June Food Thermometer into the jack. Air fry the chicken until it is golden brown and cooked through. June will notify you when the chicken is ready.

Serve the chicken

Carefully remove the chicken from the June Oven. Transfer the pieces to a platter and serve immediately.

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June Oven makes cooking perfectly easy. Not only do we want your cooking experience to be easy, we want your buying experience to be hassle-free. If you order your June Oven on juneoven.com, you'll be covered by our one year limited warranty and 100-day no questions asked return policy.

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Food should be unpredictable. Cooking it shouldn’t be. That’s why if you order before September 2017, you’ll be covered by our full 2-year warranty, and 100-day no questions asked return policy.