Imported from the web

Air Fryer Fried Chicken & Gravy

Name: Air Fryer Fried Chicken & Gravy
Prep time: 45 min
Cook time: 32 min
Total time: 77 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 bone-in, skin-on chicken thighs; 2 tsp salt (For seasoning the chicken); 1 tsp garlic powder (For seasoning the chicken); 0.5 tsp onion powder (For seasoning the chicken); 1 tsp paprika (For seasoning the chicken); 0.25 tsp black pepper (For seasoning the chicken); 0.5 cup all-purpose flour (For the coating); 0.5 cup cornstarch (For the coating); 1 tsp baking powder (For the coating); 1 tsp salt (For the coating); 1 tsp garlic powder (For the coating); 0.5 tsp onion powder (For the coating); 1 tsp paprika (For the coating); 0.25 tsp black pepper (For the coating); 2 tsp water (For the coating); 3 tbsp unsalted butter (For the gravy); 3 tbsp all-purpose flour (For the gravy); 2 cup chicken stock (For the gravy); 1 tsp chicken bouillon (For the gravy); 1 tsp dark soy sauce (For the gravy); 0.25 tsp black pepper (For the gravy); cooking oil spray (Spray generously before air-frying and again after flipping; amount not specified); cayenne pepper (Optional; light sprinkle to finish)

Recipe by Hescooks Facebook

Imported by Prashasthi Nishshanka on SeeMeCook

Crispy, seasoned bone-in chicken thighs air-fried in a craggy flour-and-cornstarch coating, served with a savory gravy thickened with butter and flour. The coating is lightly moistened to help form crunchy clumps.

4 servings77 minAmerican

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Ingredients

4 bone-in, skin-on chicken thighs
2 tsp salt (For seasoning the chicken)
1 tsp garlic powder (For seasoning the chicken)
0.5 tsp onion powder (For seasoning the chicken)
1 tsp paprika (For seasoning the chicken)
0.25 tsp black pepper (For seasoning the chicken)
0.5 cup all-purpose flour (For the coating)
0.5 cup cornstarch (For the coating)
1 tsp baking powder (For the coating)
1 tsp salt (For the coating)
1 tsp garlic powder (For the coating)
0.5 tsp onion powder (For the coating)
1 tsp paprika (For the coating)
0.25 tsp black pepper (For the coating)
2 tsp water (For the coating)
3 tbsp unsalted butter (For the gravy)
3 tbsp all-purpose flour (For the gravy)
2 cup chicken stock (For the gravy)
1 tsp chicken bouillon (For the gravy)
1 tsp dark soy sauce (For the gravy)
0.25 tsp black pepper (For the gravy)
cooking oil spray (Spray generously before air-frying and again after flipping; amount not specified)
cayenne pepper (Optional; light sprinkle to finish)

Steps

1
Pat the chicken thighs dry with paper towels. Season them with the chicken-seasoning salt, garlic powder, onion powder, paprika, and black pepper, then let them rest for 20–30 minutes.
2
In a bowl, mix the coating flour, cornstarch, baking powder, salt, garlic powder, onion powder, paprika, and black pepper until evenly combined.
3
Drizzle the measured water into the coating mixture and toss until small clumps form.
4
Coat the chicken in the mixture, pressing the flour coating firmly onto each surface.
5
Let the coated chicken rest for 10–15 minutes, then spray it generously with cooking oil.
6
For a Ninja Crispi, air-fry the chicken for 12 minutes. For a regular air fryer, set the temperature to 190°C (375°F) and air-fry for 12 minutes.
7
Flip the chicken and spray it with more cooking oil.
8
Air-fry for another 8–10 minutes, until golden brown and cooked through. The source does not specify a temperature for the Ninja Crispi setting.
9
To make the gravy, melt the butter in a saucepan and whisk in the gravy flour.
10
Gradually pour in the chicken stock while whisking.
11
Stir in the chicken bouillon, dark soy sauce, and black pepper.
12
Simmer the gravy until thickened.
13
If desired, finish the chicken and gravy with a light sprinkle of cayenne pepper for extra heat.

Notes

The post gives separate air-fryer directions for Ninja Crispi and a regular air fryer; it does not specify a Ninja Crispi temperature or an exact gravy simmer time. Cooking oil spray and optional cayenne are mentioned in the instructions but not measured in the ingredient list.