Air Fryer Fried Chicken & Gravy
Air Fryer Fried Chicken & Gravy
Ingredients
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
For the Coating
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 teaspoons water
- as needed cooking oil, for spraying
For the Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon chicken bouillon
- 1 teaspoon dark soy sauce
- 1/4 teaspoon black pepper
- as needed cayenne pepper, optional, for garnish
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. Season the chicken on all sides with 2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon black pepper. Let the seasoned chicken rest for 20–30 minutes at room temperature.
⏱️ 30 min
- 2
In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon black pepper. Drizzle in 2 teaspoons of water and toss the mixture with your fingers until small clumps form.
⏱️ 5 min
- 3
Generously coat each chicken thigh with the prepared flour mixture, pressing firmly to ensure the coating adheres well to the surface. Let the coated chicken rest for 10–15 minutes.
⏱️ 15 min
- 4
Preheat your air fryer to 190°C (375°F). Spray the coated chicken generously with cooking oil.
⏱️ 2 min•🌡️ 190
- 5
Place the chicken in the air fryer basket in a single layer, ensuring not to overcrowd it. Air fry for 12 minutes. Flip the chicken, spray with more cooking oil, and continue to air fry for another 8–10 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 74°C/165°F).
⏱️ 22 min•🌡️ 190
- 6
While the chicken is air frying, prepare the gravy. In a saucepan, melt 3 tablespoons of unsalted butter over medium heat.
⏱️ 2 min
- 7
Whisk in 3 tablespoons of all-purpose flour into the melted butter and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min
- 8
Gradually pour in 2 cups of chicken stock, whisking continuously to prevent lumps. Stir in 1 teaspoon of chicken bouillon, 1 teaspoon of dark soy sauce, and 1/4 teaspoon of black pepper.
⏱️ 3 min
- 9
Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes.
⏱️ 7 min
- 10
Serve the crispy air-fried chicken immediately with the warm gravy. Optionally, sprinkle a light pinch of cayenne pepper over the gravy for a touch of heat.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Air Fryer Fried Chicken & Gravy
For the Chicken
- 4 bone-in, skin-on chicken thighs
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
For the Coating
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon paprika
- 1/4 teaspoon black pepper
- 2 teaspoons water
- as needed cooking oil, for spraying
For the Gravy
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- 1 teaspoon chicken bouillon
- 1 teaspoon dark soy sauce
- 1/4 teaspoon black pepper
- as needed cayenne pepper, optional, for garnish
Instructions
- 1
Pat the chicken thighs dry thoroughly with paper towels. Season the chicken on all sides with 2 teaspoons salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon black pepper. Let the seasoned chicken rest for 20–30 minutes at room temperature.
⏱️ 30 min - 2
In a separate bowl, combine 1/2 cup all-purpose flour, 1/2 cup cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon paprika, and 1/4 teaspoon black pepper. Drizzle in 2 teaspoons of water and toss the mixture with your fingers until small clumps form.
⏱️ 5 min - 3
Generously coat each chicken thigh with the prepared flour mixture, pressing firmly to ensure the coating adheres well to the surface. Let the coated chicken rest for 10–15 minutes.
⏱️ 15 min - 4
Preheat your air fryer to 190°C (375°F). Spray the coated chicken generously with cooking oil.
⏱️ 2 min•🌡️ 190 - 5
Place the chicken in the air fryer basket in a single layer, ensuring not to overcrowd it. Air fry for 12 minutes. Flip the chicken, spray with more cooking oil, and continue to air fry for another 8–10 minutes, or until the chicken is golden brown and cooked through (internal temperature reaches 74°C/165°F).
⏱️ 22 min•🌡️ 190 - 6
While the chicken is air frying, prepare the gravy. In a saucepan, melt 3 tablespoons of unsalted butter over medium heat.
⏱️ 2 min - 7
Whisk in 3 tablespoons of all-purpose flour into the melted butter and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 2 min - 8
Gradually pour in 2 cups of chicken stock, whisking continuously to prevent lumps. Stir in 1 teaspoon of chicken bouillon, 1 teaspoon of dark soy sauce, and 1/4 teaspoon of black pepper.
⏱️ 3 min - 9
Bring the gravy to a simmer and cook, stirring occasionally, until it thickens to your desired consistency. This usually takes about 5-7 minutes.
⏱️ 7 min - 10
Serve the crispy air-fried chicken immediately with the warm gravy. Optionally, sprinkle a light pinch of cayenne pepper over the gravy for a touch of heat.
⏱️ 1 min