John Myers
Ingredients for 2 servings:
- 10 chicken thighs (upper and/or lower legs) or chicken wings
- 300 g wheat flour
- 1 pinch(s) black pepper
- 1 pinch(s) pepper, white
- 1 tsp, sautéed basil, dried
- 1 tsp, sautéed oregano, dried
- 1 tsp, crushed paprika powder, sweet
- 1 tsp, leveled ginger powder
- 1 tsp mustard flour
- 2 pinches of dry yeast
- 1 tsp onion powder
- 3 tsp salt
- Oil, neutral
- Water
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes
Wash, trim, and pat dry each chicken piece. Mix the spices, dry yeast, and oil in a sufficiently large bowl. Make a batter from the flour and water—that is, mix both components into a very runny batter. The consistency should be similar to buttermilk, which is why the amount of water cannot be specified exactly. Coat each chicken piece in the batter, then immediately dip it in the seasoning while still dripping wet, and then coat it again in the batter. Store the chicken pieces on a wire rack without baking paper or anything similar. Preheat the air fryer to 200°C and bake the chicken pieces in the wire basket for around 25 minutes. Turn over after about 12 minutes. Serve with coleslaw and potato wedges.
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