Sometimes you crave fried chicken and the only way to scratch that itch is to make it yourself. You may ask: why make fried food at home, with all the hassle, mess and smell, when you can simply order a take-away?
Well, let me tell you: by the time you call your favourite KFC establishment, they cook your food, the delivery guy gets to your home and your food may arrive lukewarm instead of piping hot… you can make your own fried chicken.
There is also a small trick that I discovered by chance while assembling the ingredients for the batter. Like many other people I have been baking sourdough bread and I have been feeding my own starter for a while. If you are familiar with sourdough baking you will know that there is a “sourdough starter discard” to deal with every day. As you feed your starter with water and flour, you need to discard half the volume of starter first.
Have you guessed it yet? Yes, I have added sourdough starter to the chicken batter.
This recipe can either serve one person as a main or two people as a starter or cheeky snack.
Serves 1-2 people
Air Fryer Fried Chicken Ingredients
2 chicken legs, bone and skin on
4 tablespoons plain flour (plus ½ teaspoon baking soda) or self-raising flour
1 tablespoon sourdough starter
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoons ground black pepper
½ teaspoon curry powder
½ teaspoon salt
Fried Chicken Method
First of all mix together the ingredients for the batter: flour, egg, sourdough starter, salt, pepper, spices.
Drench the chicken pieces in the batter, ensuring all surfaces are covered. Rest in the fridge for 30 minutes.
I used a manual air fryer, so you choose the temperature and cooking times, there are no presets.
Line the crisper tray of the air fryer with greaseproof paper, drizzle half a tablespoon of olive oil. Please the chicken pieces on the tray, ensuring there is no excess batter but just enough to coat the chicken, drizzle with the remaining half a tablespoon of olive oil.
Cook the chicken legs at 160 degrees Celsius first for 15 minutes on each side (30 minutes total).
Cook a further 10 minutes on each side at 180 degrees Celsius (20 minutes total). Check that the meat is cooked through: if you poke it the juices must run clear.
Before serving, pat dry the chicken with some kitchen tower to remove excess fat.