Yield: Serves 4–6 (adjust based on air fryer capacity)

Prep Time: 10 minutes

Cook Time: 20–25 minutes per batch

Total Time: 30–35 minutes

Mix Dry Coating

In a shallow bowl or bag, combine:

1 cup all-purpose flour (or gluten-free alternative)

½ cup cornstarch (or potato starch)

1 teaspoon salt

½ teaspoon ground black pepper

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

½ teaspoon cinnamon

Optional: ½ teaspoon each thyme & basil, 1 teaspoon ground ginger, 1 teaspoon white pepper, 1 teaspoon celery salt, 2 teaspoons garlic salt, 1 teaspoon dried mustard, 4 teaspoons paprika.

Use a fork or whisk to break up any lumps so the dry mix is well combined.

Prepare the Egg Wash

Crack 3 eggs into a medium bowl, whisk until frothy, and season with a pinch of salt if you like. Set aside.

Dry Dip (First Layer)

Dip one or two pieces of chicken at a time into the egg bowl. Let the excess drip off so you don’t end up with a soggy coating.

Transfer the chicken immediately into the flour mixture or place it in the bag with the dry coating.

Close the bag (or press the chicken in the bowl) and shake gently so the flour mixture adheres evenly. Press lightly to make sure the coating sticks without balled spots.

Rest Before Cooking (Optional but Recommended)

Place each coated piece on a wire rack or a tray and let it sit for 5–10 minutes. This resting period helps the coating to set so it won’t fall off during cooking.

Set your air fryer to 350 °F (175 °C) and let it run for 5 minutes with the basket in place. While it preheats, lightly spray the basket with nonstick cooking spray or brush on a thin layer of oil.

Arrange Chicken in Basket

Place the chicken skin-side up in a single layer, leaving at least ½ inch between each piece for proper air circulation. Do not floor the basket—overcrowding leads to uneven cooking and soggy spots.

Cook

Air fry at 350 °F (175 °C) for 15 minutes.

At around 8 minutes in, open the basket and:

Flip each piece to skin-side down.

Take note of any visible “white” patches of flour. Lightly mist or brush those spots with cooking spray to prevent a floury coating.

Close the basket and resume cooking for the remaining time.

After 15 minutes, flip the chicken so it’s back to skin-side up. Increase the temperature to 375 °F (190 °C) for an extra crisp crust. Cook for 3–5 minutes, or until:

A digital thermometer in the thickest part of the chicken reads 165 °F (74 °C).

The outside is golden-brown, puffy, and crackly to the touch.

Transfer the hot chicken to a wire rack and let it rest for 3–5 minutes. Resting lets juices redistribute, keeping the meat juicy and the coating crisp. Garnish with chopped parsley or lemon wedges if you like, and serve with your favorite sides.