Technique & guide
Oven-Fried vs Air-Fried Chicken
Both methods use moving hot air rather than a bath of oil. They can make crisp chicken with less handling of hot oil.
Food-safety note: Keep raw chicken separate from ready-to-eat foods, marinate under refrigeration, and cook poultry to at least 165°F / 73.9°C as measured with a food thermometer. Hot-oil frying requires careful adult handling and suitable equipment.
Oven
A sheet pan handles larger batches and is useful for bone-in pieces. A rack can improve airflow.
Air fryer
Air fryers excel at small batches with generous space around each piece. Crowding reduces browning.
Coating
Fine flour coatings can show dry spots in circulating air. A light oil spray or breadcrumb-style coating often browns more evenly, used according to appliance guidance.