Air fryer recipe · Mains
Malaysian Spiced Chicken
Chicken drumsticks coated in a dry Malaysian spice rub, air fried until crisp.
- 22 minTotal time
- 190°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 125kcal
- 19.4 gprotein
- 1.8 gcarbs
- 4.6 gfat
- 0.6 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken drumsticks600 g
- coriander powder1 tsp
- turmeric powder1 tsp
- ginger1 tbsp grated
- garlic3 cloves
- red chilli powder1 tsp
- coconut2 tbsp desiccated
Method
Make the spice paste
Blend the coriander powder, turmeric, grated ginger, crushed garlic and chilli powder with a splash of water into a thick paste. Keeping it thick, not runny, means it clings to the chicken instead of sliding off in the basket.
Coat the chicken
Rub the spice paste all over the drumsticks, pushing it deep into the slashes cut in the meat. Rest for 30 minutes. Those cuts let the spices reach the bone, so the flavour runs through and the thick parts cook faster.
Arrange in the basket
Place the drumsticks in a single layer with space between each piece. Crowding traps steam and leaves them pale and soft, while gaps let hot air reach all sides so the skin browns evenly.
Air fry, turning often
Air fry at 190°C for 18 min, turning every 6 minutes, until the outside is browned. Turning often is what gives you an even colour all round, since the side facing the element always cooks fastest.
Finish and check doneness
Toast the desiccated coconut and scatter it over the chicken. Air fry at 190°C for 4 min, until the chicken reaches 74°C and the juices run clear. Test the thickest part near the bone, where meat cooks slowest.
