Marinade recipe
– little bit of ginger garlic paste
– Garlic powder
– Onion powder
– Black pepper powder
– White pepper powder
– Peri peri masala
– Smoked paprika (this makes it spicy)
– Lemon juice (good amount)
– Kashmiri red masala (for colour)
– Thick curd
– Some oil
– Salt
Marinate for at least 3 hours, the longer the better
For Crispy coating
– lots of crushed corn flakes
– Mixed with Some corn flour
– Give it some flavour by adding salt, garlic powder, white pepper, peri peri etc… (make sure the salt is enough)
– Put a lil bit of oil in it to form some crumbs
Corn flakes + Corn flour is the best coating for air fryer, do not use maida or anything else.
Dip ( before crispy coating)
This is done so the coating sticks nicely
– egg or Dahi ( Dahi also works super great
– A little of water ( you don’t want it to be thick)
– Season it ( a little bit)
Dip the chicken in this and then coat it nicely
Frying it
– Pre heat the air fryer at 180-200 degrees Celsius for 2-5 minutes.
– Brush with some ghee or oil
– Put the chicken, don’t over crowd
– Oil spray the chicken or use a brush
– You can also use butter
– Cook for 7-10 minutes on each side (depends on the thickness of the chicken)
– For thighs (6-8 minutes on each side is just right)
– You’ll know it’s overcooked when the coat starts turning black
Putting some ghee, oil or butter while cooking is really important even if it’s an air fryer it doesn’t mean that it requires no oil. Without oil, the chicken will get dry no matter whatever you do.
Chicken Thighs work the best.
by ProjectToBuild
Dining and Cooking