- First, wash the chicken knees and pat dry with a kitchen paper towel.
- Marinating for at least 20 minutes is recommended.
- While the chicken knees are marinating, prepare salt and pepper spice mix and the crispy batter.
- Prepare salt and pepper mixture by dicing jalapeno peppers, red bell peppers, shallots or onions and mince garlic cloves.
- Grind Sichuan Peppercorns, dried red chillies, and whole white peppercorns in a spice grinder or using a mortar and pestle. Grind to a powder.
- Add diced vegetables, aromatics, salt, and ground white pepper to a small bowl. Mix well. Set aside.
- Alternatively, if you do not want to hand chop all the simple ingredients, you can also use a good-quality food processor. Here are my picks for the Best Food Processors!
- Add and combine rice flour and potato starch in a shallow bowl.
- Dredge and coat each piece of poultry cartilage with crispy breading evenly. Shake off any excess flour.
How To Air Fry Chicken Knees
- Preheat air fryer to 400°F.
- Use air fryer parchment paper and line the bottom of the basket for easy clean-ups.
- Place chicken knees in a single layer in the air fryer basket and spray with cooking oil or use an oil mister.
- Double fry the chicken for an extra crispy texture.
- Set to a lower temperature the first time, frying at 375F for 6 minutes.
- Carefully transfer chicken knees from the air fryer with tongs or a slotted spoon.
- Add cooked chicken knees and salt and pepper mixture to a large bowl. Toss and mix well. Ensure each piece of chicken is evenly coated.
- Return the seasoned chicken bites to the air fryer and fry for the second time at 400F for another 5 minutes for smaller pieces or 6-7 minutes for thicker nuggets.
- Insert an instant read thermometer at the thickest part of the chicken and check that the internal temperature of the meat is at least 165F.
- Air fry until golden brown.
- Work in small batches ex. If making a large double batch, air fry half the chicken and repeat the process with the leftover chicken meat!
- Serve these crispy chicken knees on a serving plate lined with a few kitchen paper towels to soak up excess oil.
- Let the chicken rest for a few minutes.
- Enjoy hot!