Chicken
Chicken needs colour and a safe centre.
Air fryers can brown chicken quickly, but the thickest part still needs a thermometer check before serving.
Timing guide
Planning numbers.
Use these as a starting point, then check temperature, texture and doneness before serving.
Method
Cook it in order.
- Pat chicken dry and season lightly with oil if needed.
- Arrange pieces in a single layer with space around them.
- Cook at 180-200C, turning halfway through.
- Check the thickest part of the largest piece with a thermometer.
- Rest for a few minutes before serving if pieces are large.
Avoid
Common mistakes.
Filling the basket so pieces steam instead of cook evenly.
Judging safety by browned skin alone.
Checking a small wing and assuming a thick drumstick is also done.