Fried Chicken
Classic seasoned drumsticks double-dredged in flour and egg, then air-fried to a golden crust.
ā±ļø Prep: 20 minš³ Cook: 25 min
Ingredients
| 3 1/2 cups | 840 ml | all-purpose flour, divided |
| 1 tablespoon | 15 ml | salt, plus more to taste |
| 1 tablespoon | 15 ml | freshly ground black pepper, plus more to taste |
| 1 tablespoon | 15 ml | garlic powder |
| 1 teaspoon | 5 ml | onion powder |
| 2 | eggs | |
| 6 | skin-on chicken drumsticks | |
| ā | cooking spray |
Instructions
PREP TIME: 20 min Ā· COOK TIME: 25 min Ā· READY IN: 45 min
Appliances: For best results, use a Mealthy Multipot and Mealthy CrispLid.
- Add 1Ā½ cups flour to a shallow bowl.
- Mix remaining 2 cups flour, salt, black pepper, garlic powder, and onion powder in a separate shallow bowl and stir until seasoned flour is well mixed.
- Beat eggs together in a third shallow bowl.
- Dredge 1 drumstick in plain flour and shake off excess. Dip chicken in beaten egg, allowing any excess to drip off, and then dredge in the seasoned flour mixture.
- Place chicken leg in CrispLid basket. Repeat until all chicken is coated.
- Spray chicken generously with cooking spray, using tongs to flip chicken and spray both sides.
- Place CrispLid trivet in inner steel pot of pressure cooker and place basket with chicken onto trivet.
- Set CrispLid on top of inner steel pot and plug in. Set to 350Ā°F (180Ā°C) and cook chicken, turning at least once, until a golden crust forms and a thermometer inserted near the bone reads at least 165Ā°F (75Ā°C), 25 to 30 minutes. Lift the lid using the handle and set it on the silicone trivet.
Mealthy Tip: Make this gluten-free by using gluten-free all-purpose flour instead of regular all-purpose flour. Add cayenne pepper to the flour mixture for some added heat. Want a gluten-free, Whole30, or paleo version? Try almond flour instead of all-purpose flour. If you want to keep the seasoning simple, skip the garlic powder and onion powder!