Chicken Recipes

Chicken recipes — from crispy air-fried wings to schnitzel and popcorn chicken.

Crispy Rice Chicken Bowl

A chicken salad bowl built around oven-baked crispy rice: cooked rice is tossed in teriyaki, chili paste and sesame oil, then baked at 200°C (400°F) for 30 minutes so the grains dry out and turn deep gold. Start with cooled rice; drier grains crisp in the oven, while freshly cooked rice steams and clumps. While the tray bakes, blend peanut butter, soy sauce, maple syrup, rice vinegar, garlic and ginger into a creamy dressing for the shredded chicken, red cabbage, cucumber, scallions and cilantro. Toss the hot rice in last, just before serving, so the crunch holds against the dressing. Rotisserie chicken or tofu swap in easily.

50 min4 servings

EasyAmericanAsian Fusion

Ultimate Sticky Chicken Wings Tray

These oven-baked wings start with a one-hour salt and sugar brine, which seasons the meat through to the bone and keeps it juicy at 180°C (350°F). Split each flat between the two bones before brining; the pieces cook evenly and the bones pull out cleanly at the table. The sauce blends plain yogurt with tomato paste, sriracha, soy sauce and mustard. Yogurt is the quiet workhorse here: it helps the coating cling and bakes into a soft glaze rather than sliding off. After 25 minutes the wings should look glossy and golden, and the meat should slide off the bone with barely a tug.

40 min4 servings

EasyAmerican

Viral Chicken Wings

These sticky air-fryer wings owe their crunch to one trick: standing the wings upright between the bars of a rack, so hot air reaches every side and none need flipping. Season 500 g (1 lb 2 oz) of wings with salt right in the bag, then cook at 180°C (350°F) for about 20 minutes, until the skin turns deep golden and crisp. The glaze of honey, ketchup, soy sauce and garlic powder goes on only after cooking; tossed over hot wings, it caramelizes as they rest instead of steaming the skin soft.

27 min4 servings

EasyAmerican

Air Fried BBQ Nuggets

A ketchup dip is the trick behind these barbecue-style air-fryer nuggets: it stands in for beaten egg, gluing the panko to the chicken while baking a tangy, faintly sweet note into the crust. Cut the breast into chunky pieces rather than thin strips; the extra thickness keeps the center juicy while the outside crisps at 180°C (350°F). There is no oil bath and no egg wash, just chicken, ketchup, panko, salt and pepper. Give them 15–20 minutes, until the crumbs have deepened to golden brown and the thickest piece is opaque all the way through.

28 min4 servings

EasyEuropean

Crispy Schnitzel in Air Fryer

A thin pork or veal cutlet gets a panko crust in the air fryer, and it crisps up properly because panko crumbs are large and airy, so hot circulating air can brown every ridge without a pot of oil. The one step that decides everything happens before breading: pound the cutlet evenly thin under cling film, or thick spots will still be pink when the crust is done. A light brush of soy sauce seasons the meat right under the coating. After about 15 minutes at 180°C (350°F) with one flip, look for an even, deep golden crust on both sides. No panko? Coarse dry breadcrumbs work too.

25 min2 servings

EasyAmerican

KFC Popcorn Chicken

Bite-size chicken breast pieces get a KFC-style coating from egg and seasoned flour, then crisp up in the air fryer instead of a pot of oil. The seasoning does the heavy lifting: smoked paprika, garlic powder, thyme, oregano and a little ginger give that familiar fried-chicken flavour, while a teaspoon of baking powder in the flour puffs the crust so it dries crisp in the hot air. Cut the cubes evenly so they cook at the same rate, and keep them in a single layer with a light spray of olive oil. At 200°C (400°F) they need about 15 minutes; crowd the basket and they steam instead of crisping.

25 min4 servings