Air Fryer Chicken 65
Perfectly crisp on the outside, tender and spicy on the inside, this easy to make air fryer Chicken 65 is the best gluten-free appetizer or snack!
Servings 4
Calories 516kcal
Equipment
Ingredients
- 1.5 lbs boneless chicken thighs skinless
For the Marinade
- ½ cup thick yogurt
- 7-8 curry leaves chopped
- 1 tablespoon ginger garlic paste
- 1 teaspoon cumin powder
- 2 tablespoons Kashmiri chili powder mild
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon oil avocado
Before air frying
- 3 tablespoons rice flour
For coating the mesh tray (Air fryer)
- 1 teaspoon oil avocado
Tempering
- 1 tablespoon oil avocado
- 7-8 curry leaves
- 3-4 Indian or Thai green chilies (Bird's eye) cut lengthwise
- 4 garlic cloves, minced
- ½ teaspoon ground black pepper
- ½ teaspoon chaat masala
For serving
- 3-4 lemon wedges
- 2 tablespoon finely chopped cilantro / coriander leaves for garnishing
Instructions
- Chop the chicken into 2-inch pieces.
- Combine all the ingredients under the marinade section in a mixing bowl.
- Add the chicken pieces to the marinade and coat them one at a time so that each piece is evenly marinated.
- Let the chicken sit in the marinade for about 30 minutes.
- After it has been marinated, add rice flour to the chicken marinade and coat it well.
- Completely coat the air frying basket with oil before placing it over the trivet. Set the temperature to 400°F (200°C )and preheat the air fryer for 3 minutes.
- Place the chicken pieces on the air frying basket in a single layer making sure not to overcrowd them - you’ll have to do it in two batches.
- Allow the chicken pieces to cook for 7 minutes.
- Once the cooking cycle is complete, Flip the chicken pieces and cook for another 7 minutes. Check the internal temperature to make sure it is over 165 degrees F.
- Transfer the chicken to a plate and repeat the process with the next batch of chicken.
Finish the dish with tempering
- To temper, heat oil in a pan and once hot, add garlic, curry leaves, and green chilies. Saute it for about 10-20 seconds and then add the cooked chicken. Sprinkle pepper powder and chaat masala over the chicken. Mix well and take it off heat.
- Garnish with finely chopped cilantro and serve immediately with a side of lemon wedges.
Video
Notes
- Use any oil with a high smoke point. I prefer avocado oil.
- I prefer boneless chicken thighs for this recipe because the end result is moist and succulent. You can always use boneless chicken breasts.
- Make sure to chop the chicken thighs into equal-sized pieces for even cooking.
Nutrition
Calories: 516kcal | Carbohydrates: 14g | Protein: 32g | Fat: 38g | Saturated Fat: 15g | Cholesterol: 168mg | Sodium: 1132mg | Potassium: 502mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1464IU | Vitamin C: 82mg | Calcium: 82mg | Iron: 2mg