Dry-heat methods can produce browned, crisp coated chicken with less cooking oil, but the crust develops differently because it is not surrounded by hot oil.
Use smaller, even pieces
Thin cutlets, tenders and wings expose more surface and cook more evenly than very large bone-in pieces. Similar thickness matters more than identical weight.
Help dry flour brown
A completely dry flour coating may remain pale and powdery. A light, even application of cooking oil can help conduct heat and brown the surface. Heavy spraying can create greasy patches.
Preserve airflow
Do not crowd an air-fryer basket or sheet pan. Turn pieces when the equipment requires it. A rack over a sheet pan increases airflow but changes browning and cleanup.
Verify doneness independently
Do not rely on crust color as proof that chicken is safely cooked. Check the thickest part with a food thermometer and follow the equipment manufacturer’s safe-use instructions.
Set realistic expectations
The result may be crisp and satisfying without reproducing the bubbled, fried character of oil immersion. Judge it as its own format.