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Tasty Air Fryer Fried Chicken

Crispy on the outside and juicy on the inside, fried chicken with air fryer is the right thing to do if you want a lot of texture and flavor without having to deal with a pan of used oil and a greasy stove. Everything is delicious with less effort! The most difficult thing about frying chicken in a deep fryer is not to eat the crispy, golden skin before it gets to the table.

WHY COOK CHICKEN IN A DEEP FRYER?

An air fryer is just a countertop convection oven with a nice name. He does not fry food. Instead, the hot air circulates around everything in the basket, creating a crispy outer layer while keeping the inside moist and tender. There are no splashes of oil on your stove (or on you), no pan filled with grease to rub, and you only need a small fraction of the oil used in traditional frying. It’s the perfect vehicle for crispy chicken, and the results will absolutely blow your mind.

WHAT YOU NEED TO AIR FRY THE CHICKEN

I slaughter a whole chicken because it’s affordable, but you can fry any type of chicken you want: wings, breasts or thighs. Here’s what you’ll need to make crispy fried chicken in a deep fryer:

  • Chicken-this recipe is for 3 pounds of chicken. Use any combination. If your fryer basket is small, it is better to fry pieces of similar size in batches.
  • Buttermilk-is the basis of your brine. It will tenderize your chicken while adding spice to it.
  • Spices-help to build an earthy taste and mild warmth. I use smoked paprika, black pepper, garlic powder, onion powder, oregano and cayenne pepper. Feel free to replace this mixture with three tablespoons of your favorite spice mixture.
  • Egg-helps the flour mixture stick to your chicken.
  • Flour-helps build the iconic crispy outer layer of roast chicken.
  • Cornstarch – helps to deepen the color of the dough during baking and creates a crispy texture.
  • Baking soda – helps to make an airy dough with a lot of crispy nooks and crannies.
  • Oil spray-you will need oil to fry the chicken, even in a deep fryer. If you don’t have an oil spray, put corn oil or vegetable oil in a spray bottle and use it.

HOW TO FRY CHICKEN IN AN AIR FRYER

For a deep flavor and juicy and tender results, place your chicken in brine. Even a quick thirty-minute bath makes a big difference, but if you can, salt it for at least 2 hours.

Preheat the air fryer. Your fryer is a countertop oven; like most ovens, you need to preheat it. You may not need to do this for every recipe, but for crispy chicken cooked all over, this is a must.

When you are ready to roast, shake off the excess brine and dredge the chicken thoroughly in seasoned flour mixed with cornstarch and baking powder. The last two ingredients help to make the skin crispy.

Spray the floured chicken once before cooking and once during cooking with enough oil to completely cover it.
Use a lower temperature (300°F) to give the chicken time to cook without burning the dough, then increase the heat (400°F) to finish cooking the chicken and form a crispy, golden outer layer.

Bake the chicken at 160°F. The chicken will continue to cook after being removed from the fryer and overcooking will bring them to the recommended 165°F.

HOW LONG SHOULD I AIR FRY THE CHICKEN FOR?

Your cooking time depends on the chicken pieces you use. The thicker the cut, the longer it will take to reach the required 165°F. Use a thermometer and pull the chicken once it reaches 160°F. It will continue to cook outside the air fryer and the temperature will reach 165°F. If you don’t have a thermometer, cook the chicken until the juices run clear.

HOW TO HEAT FRIED CHICKEN WITH AN AIR FRYER

Try not to leave the chicken at room temperature for more than two hours. Harmful bacteria begin to multiply soon after. Refrigerate the fried chicken in an airtight container for up to 3 days. Freeze it for up to 4 months, but the sooner you eat it, the tastier it will be. To warm it up, bring it to room temperature. Preheat your deep fryer to 350°F and cook the chicken until steamed, about 5 minutes.

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