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Fried Chicken - Bone-in - Air Fryer

This Fried Chicken- Air-Fryer, bone-in pieces were cooked with hardly any grease. The meat was pre-marinated, Filipino-style, in lots of calamansi (Filipino lime), patis (fish sauce), water, garlic powder, and black pepper for several hours. Air-frying took less than thirty minutes. The pieces were crisp, tender, and guilt-free. Serve with catsup on the side. This is an Asian in America recipe post by Elizabeth Ann Quirino.
*I also shared how to cook this by deep-frying on the stovetop. Cooking time on the stove is 45 to 50 minutes for this amount of chicken.
Prep Time1 d
Cook Time28 mins
Total Time1 d 28 mins
Course: Dinner, Lunch
Cuisine: Asian, Filipino
Keyword: Fried Chicken Air Fryer
Servings: 2 people
Calories: 6kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Ninja Foodi Grill - Air Fryer - if cooking with this method.
  • Large skillet or Wok - 14 inches in diameter; for stovetop deep-frying


For chicken marinade:

  • 8 pieces chicken cutlets, bone-in, skin-on, combination legs, thighs, wings
  • ½ cup calamansi juice (or use lemon)
  • ½ cup patis (fish sauce)
  • 1 cup water
  • 1 teaspoon garlic powder
  • ½ teaspoon ground black pepper

For cooking chicken:

  • ½ cup rice flour, to coat chicken
  • cooking spray, if using Air Fryer
  • ½ cup vegetable oil, if deep-frying stovetop

For serving:

  • catsup, banana or tomato
  • steamed rice


To cook chicken in the Ninja Foodi Grill - Air Fryer (option 1)

  • Marinate chicken: In a bowl, combine the marinade ingredients: --calamansi juice, patis, and water. Stir well. Add the garlic powder and black pepper powder. Coat the chicken well with all the ingredients. Place marinated chicken in a large resealable plastic bag or container. Store in the refrigerator to marinate for at least 6 hours or overnight.
  • When ready to cook in the Air Fryer. Remove chicken from its liquid marinade. Discard the liquids. Pat dry with paper towels.
    Dredge the chicken pieces in rice flour. Coat the meat evenly. Shake the pieces to remove excess flour - you don't want the skin to get lumpy after frying.
    Spray each piece lightly with cooking spray.
  • Before turning on the Air Fryer appliance, grease the inside basket with cooking spray. Preheat the Air Fryer at 390 F, according to product manual directions (please read manual).
    When the digital display says "Add Food", the pre-heating is done, and it's time to air-fry.
    Open the lid. Using a pair of long tongs, place the chicken pieces inside the pre-greased basket, side by side, without overlapping ,inside the Air Fryer basket.
    Do NOT use your hands to add the chicken, and do not put your fingers inside the hot basket.
    (Note: If you own a small Air Fryer, the 8 chicken pieces will not fit. Do not overcrowd the basket. You will have to air-fry in 2 batches).
    Click on the timer to set the cooking time between 25 to 28 minutes at 390 F. Close the lid. The Air Fryer will emit a loud noise, like that of an electric fan.
    When the timer turns off to signal cooking the chicken is done, remove the meat with the long pair of tongs.
    Serve warm with rice and catsup on the side.

To deep-fry chicken on the stovetop: (option 2)

  • Marinate the chicken pieces in the liquids and dry ingredients indicated above. Keep the chicken marinating in the refrigerator for 6 hours or up to overnight.
    When ready to cook, pat the chicken pieces dry with paper towels.
    Coat the chicken with rice flour, shaking off any excess.
    In a deep, large skillet over medium-high heat, add the vegetable oil. When oil is hot enough (about 350 F if using a thermometer), add the chicken pieces using a long pair of tongs.
    Place the chicken pieces side by side inside the skillet or wok with hot oil. Do not overlap the meat. Deep-fry the chicken for 45 to 50 minutes. Turn the pieces half way through cooking, to fry evenly.
    Use a splatter screen if the hot oil jumps all over the stovetop.
    When chicken is done, remove the meat with the tongs. Rest the chicken on parchment paper to take off the excess grease.
    Serve warm with rice and catsup on the side.

Cook's comments:

  • 1)You can use other chicken cuts for this dish. You can also cook boneless, and skinless chicken, which will cook in less time. Check the cooking guide included in the product manual for correct cooking time.
    2) The amount of patis in this recipe for the marinade can make the chicken very salty. This is why I added the same amount of calamansi juice and water to dilute the saltiness. There is no need to add salt in the recipe if there is this much patis.
    3)I used a Ninja Foodi Grill for cooking, which is the appliance I own. There are other brands of this appliance. Feel free to use what you prefer or is available.


  • This is not an ad. I was not paid to enorse the Ninja Foodi Grill appliance. My opinions are my own.
    *A Ninja Foodi Grill is a brand-name of an indoor, counter-top appliance that has multi-functions: It can air-fry, grill, roast, sear, or bake. For more product information, or for other brands of similar appliances, please consult the manual.


Serving: 100g | Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg