Air frying is a quick and healthy way to cook breaded chicken without using any oil. It produces crispy, delicious chicken by circulating hot air around the food at high speed. When air frying breaded chicken, it’s important to understand how long to cook it for to ensure it is fully cooked and safe to eat.
There are a few factors that impact air fry cook times for breaded chicken, including the thickness and size of the chicken pieces, whether it is bone-in or boneless, and how heavily breaded the chicken is. Following proper internal temperature guidelines and understanding how these factors affect cook time is key for perfect air fried chicken.
How Thickness Impacts Cook Time
The thickness of the chicken pieces makes a significant difference in how long they need to cook. Thinner cuts like chicken breasts or tenders will take less time than thicker bone-in chicken thighs or drumsticks. This is because it takes longer for the heat to fully penetrate and cook through thicker cuts of meat.
As a general guideline:
- Boneless, skinless chicken breasts: 8-12 minutes
- Chicken tenders or nuggets: 7-10 minutes
- Bone-in chicken thighs or drumsticks: 22-28 minutes
You’ll want to aim for the higher end of the cook time range for thicker, more substantial pieces. It’s always better to air fry for a few extra minutes than to undercook the chicken.
Impact of Chicken Size on Cook Time
Along with thickness, the overall size and portion of the chicken affects how quickly it will air fry. Smaller pieces like nuggets or cubes will cook faster than whole breasts or leg quarters.
Smaller pieces have more surface area relative to their size, so they crisp up faster in the circulating hot air. Larger pieces require more time for the heat to fully penetrate to the center and cook through.
Here are some general air fry times based on chicken piece size:
- Nuggets or 1-inch cubes: 7-10 minutes
- Tenders or strips: 8-12 minutes
- Boneless breasts: 12-18 minutes
- Leg quarters or bone-in thighs: 22-28 minutes
You’ll want to check for doneness and increase cook time as needed for larger, thicker pieces. Pieces should register 165°F internally with an instant read thermometer.
Impact of Breaded vs Unbreaded
Breading adds mass, thickness, and complexity that impacts cook time. The extra layer of crunchy coating takes longer to crisp and brown than an unbreaded piece.
On average, breaded chicken takes about 20% longer to reach optimal doneness:
- Unbreaded chicken breast: 12-15 minutes
- Breaded chicken breast: 15-18 minutes
The breading adds insulation that retains heat, slowing the cooking process. Taking the extra time ensures the interior cooks fully while the exterior gets beautifully crispy.
Guidance for Air Frying Uncooked Breaded Chicken
Based on the factors above, here are some general guidelines for air frying uncooked, breaded chicken:
| Chicken Type | cook Time |
|---|---|
| Chicken nuggets or 1-inch cubes | 10-12 minutes |
| Chicken strips or tenders | 12-15 minutes |
| Boneless chicken breasts | 18-22 minutes |
| Chicken drumsticks or thighs | 24-28 minutes |
The thicker the chicken and heavier the breading, the longer the necessary cook time. Chicken pieces should register 165°F on an instant read thermometer before removing from the air fryer.
If the exterior is getting too brown before the interior cooks through, lower the air fryer temperature 25°F and add 5 minutes to the cook time. This allows the inside to catch up without over-browning.
Tips for Crispy Breaded Chicken
To get the crispiest air fried breaded chicken:
- Use smaller chicken pieces like tenders, nuggets, or strips which crisp up faster.
- Choose a super crunchy breading recipe rather than soft breadcrumbs.
- Allow cooked chicken pieces to rest 2-3 minutes before serving.
- Brush pieces lightly with oil before air frying for an extra crispy finish.
- Use a wire rack in the air fryer basket to allow more airflow.
With the right techniques and cook times, you can achieve tender, juicy chicken interiors with an incredibly crispy, crunchy breaded exterior.
How to Tell When Breaded Chicken is Done
These visual tests will help you determine when breaded chicken is fully cooked:
- Breading is crispy and golden brown
- No visible pink in the chicken meat when cutting into a piece
- Chicken juices run clear when pierced with a fork or knife tip
- Internal temperature reaches 165°F on an instant read thermometer
The internal temperature is the most reliable way to confirm doneness. Test temperature by inserting the thermometer into the thickest part of the chicken, taking care that it does not touch bone.
Allowing the chicken pieces to rest a few minutes before cutting into them will allow the juices to redistribute for moist, tender meat.
Food Safety Precautions
When working with raw chicken, there are some key food safety guidelines to follow:
- Avoid cross-contamination by keeping raw chicken separate from ready-to-eat foods.
- Use separate cutting boards and utensils for raw chicken vs. other ingredients.
- Wash hands, countertops, and tools thoroughly before and after handling raw chicken.
- Do not reuse platters or utensils that have touched raw chicken without washing first.
- Store raw chicken below ready-to-eat foods in the refrigerator.
- Refrigerate leftovers within 2 hours and use within 3-4 days.
Observing proper food handling practices helps protect you against bacteria that can cause foodborne illness. Take steps to prevent cross-contamination when breading, cooking, and serving chicken.
Conclusion
Air frying is a quick, convenient method for cooking crispy breaded chicken without added oil. Allowing enough cook time for the thickness of the chicken and heaviness of the breading is essential. Boneless cuts like chicken breasts and tenders require less time compared to bone-in thighs and drumsticks.
Using an instant read thermometer to check internal temperature assures the chicken reaches a safe 165°F. Observing proper food safety precautions when handling raw chicken prevents the spread of harmful bacteria. With the right technique, air fried breaded chicken comes out tender and juicy on the inside with an irresistibly crunchy exterior.