Air Fryer Crispy Fried Chicken

• 1 medium Whole chicken
• 160 g Plain flour
• 2 tsp Baking powder
• 2 tsp Sweet paprika
• 1 tsp Ground garlic
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 Egg
• 30 ml Vegetable oil

1. Cut the chicken into 8 to 10 pieces (2 breasts, 2 thighs, 2 drumsticks and 2 wings), keeping the skin on where possible. Pat dry well and set aside.
2. In a mixing bowl, whisk together the flour, baking powder, sweet paprika, ground garlic, fine sea salt and black pepper. In a second bowl, beat the egg with 1 tbsp water (taken from the tap).
3. Dip each piece of chicken in the egg, let the excess drip off, then coat thoroughly in the seasoned flour. Press the coating on firmly and put the coated chicken on a plate for 10 minutes to hydrate slightly.
4. Preheat the air fryer to 200°C (390°F) for 3 minutes. Lightly oil the air fryer basket using some of the vegetable oil and keep the rest for the chicken.
5. Arrange the chicken in a single layer (cook in batches if needed). Lightly brush or dab a little vegetable oil over the coated chicken to help it brown, then air-fry for 12 minutes.
6. Turn the chicken, brush any pale floury spots with a little more oil, then air-fry for 10 to 15 minutes until deeply golden and the thickest pieces are cooked through. The juices should run clear and the meat should no longer be pink at the bone.
7. Rest the chicken for 5 minutes before serving so the crust stays crisp. Serve hot.

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