Air fryers have become increasingly popular in recent years as a fast, convenient and healthy way to cook food. One of the most common foods people like to make in air fryers is chicken. There are two main ways to cook chicken in an air fryer – air frying and baking. But which method results in better tasting, crispier chicken? Here is a detailed comparison of the pros and cons of air frying versus baking chicken in an air fryer.
Air Frying Chicken
Air frying uses rapid air circulation technology to quickly cook food. The circulating hot air produces a crispy exterior by essentially frying food with little to no oil. To air fry chicken in an air fryer, the raw chicken is coated with a small amount of oil then cooked at a high temperature, typically between 350-400°F, for a short time.
Pros of Air Frying Chicken
- Very fast cooking time – Chicken pieces can be fully cooked in as little as 15-25 minutes. This makes air frying much faster than baking.
- Crispy skin – The hot circulating air will help the chicken skin get very crispy and crunchy.
- Uses less oil – Air frying only requires a teaspoon or two of oil to lightly coat the chicken so it’s much lower in fat and calories than deep frying.
- Versatile – All cuts and sizes of chicken can be air fried from breasts and wings to a whole chicken.
- Easy clean up – With minimal oil, there is less spatter and mess than other cooking methods.
Cons of Air Frying Chicken
- Can dry out – At very high temperatures, air frying can sometimes make chicken dry, especially lean breast meat.
- Smaller batches – Most air fryer baskets only hold 2-3 chicken portions at a time.
- Not as tender – Air frying doesn’t break down the collagen in chicken skin and meat as well as moist heat cooking so it can be slightly less tender.
- Flip required – Chicken should be flipped halfway during air frying for even browning.
Baking Chicken in an Air Fryer
Many people don’t realize you can also bake food in an air fryer. Baking uses lower heat, typically around 275-350°F, to gently cook the chicken. Air fryers use a convection fan to circulate hot air and speed up baking times. To bake chicken in an air fryer, place seasoned raw chicken in the air fryer basket and cook at 325°F until fully cooked and browned.
Pros of Baking Chicken in an Air Fryer
- Juicy and tender – The lower heat leaves chicken very moist and tender.
- Browns nicely – Convection baking evenly browns and crisps up the skin.
- No flipping needed – Chicken can cook evenly without having to be flipped.
- Avoid overcooking – The lower heat reduces risk of drying out the meat.
- Holds more food – You can bake a whole tray of chicken pieces at once.
Cons of Baking Chicken in an Air Fryer
- Longer cook time – It can take 45-60 minutes to fully bake chicken.
- Less crispy – Skin may not get as crispy as air frying. The lower heat leaves it softer.
- Not ideal for all cuts – Thinner pieces like wings and breasts may overcook and dry out.
- Preheat required – You need to preheat the air fryer before loading chicken in.
Comparison of Air Fry and Bake Chicken Results
Here is a direct comparison of how air frying and baking chicken in an air fryer differ:
| Attribute | Air Fry Chicken | Bake Chicken |
|---|---|---|
| Cook time | 15-25 minutes | 45-60 minutes |
| Crispiness | Very crispy | Moderately crispy |
| Tenderness | Moderately tender | Very tender and juicy |
| Skin | Crunchy and browned | Browned but softer |
| Flavor | Good with rubs and spices | Milder flavor, benefits from marinades |
| Works best for | Chicken wings, breasts, drumsticks | Whole chicken, thighs, legs, wings |
Tips for the Best Results
Here are some tips to get the best results when cooking chicken in an air fryer:
- When air frying, pat chicken pieces dry before coating lightly with oil. This helps get the skin extra crispy.
- Brush chicken with oil or melted butter before baking to help ensure browning. You can also drizzle oil over chicken halfway through baking.
- Use light breadcrumbs or panko when air frying to get an extra crispy coating on chicken.
- Spray the air fryer basket with oil before cooking. This prevents chicken from sticking.
- When baking, tent chicken with foil if it’s browning too fast. This prevents overcooking.
- Check chicken internal temperature with a meat thermometer to ensure doneness. Chicken should reach 165°F.
- Let chicken rest 5 minutes after cooking before serving. This allows juices to redistribute for juicier meat.
Conclusion
Both air frying and baking are great methods for cooking chicken in an air fryer. Air frying results in crisper, crunchier chicken in much less time. It’s the better option when you want chicken with super crispy skin. Baking takes longer but leaves the chicken incredibly moist and tender. It’s ideal when you want juicy, flavorful chicken. The best method really depends on your preferences and the type of chicken you are cooking. Smaller, leaner pieces like breasts and wings do well air fried while larger cuts like thighs and drumsticks are better baked. Try out both techniques and see which you prefer for making perfect chicken every time in your air fryer.