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RE: Countertop Appliances: Air Fryer
If I were you I would try perforating the chicken tissue with a needle, massive times,
then marinating it on whiskey or rum overnight, then buy a guiness beer and make the batter with beer instead of water, you wont believe the end result.
I could do that, but I would need a thicker batter as the fryer doesn't like runny ones like I pointed out.
the thickness is produced by the proportion of liquid to flour/solids, you can also add panko flakes and tempura for an extra crispy effect and multitextured thickness. not thick enough? add more panko/tempura/flour
Also, the trick you could use to make your life easier and circumvent the problem all together is this: two stage frying, deep par(tially)fry the pieces just so that the batter layer solidifies in place. 1 minute at 350F would be more than enough, probably closer to 40 secs, then finish the pieces in the air fryer.