Caramelskin
80’s baby ❤️
I over heard my kids teacher say she made cookies in her air fryer and said “You’ve never had a cookie until you air fryer it”
I’m like damn... Let me try
I’m like damn... Let me try
I have not fried chicken in oil since I got my air fryer two years ago. Now granted, I've only done wing dings and never tried to do whole pieces of chicken (I think I would still use a stove for that) but my wing dings are SO good in the fryer. It took some experimentation to get the temps and times correct for the right crispiness but now, I'd never go back to oil or oven frying.
Do you spray oil over your chicken before air frying or just season and stick them bad boys in?
Ok, so this is my foolproof method that took me several tries to perfect. I make sure the wing dings are pretty dry before I start working with them so I blot out any excess water. Then I brush them with Crystal's Garlic Hot Sauce before I lightly season them with salt, pepper, onion and garlic powder. Then, I toss them in a mixture of 3/4 flour, 1/4 aluminum free baking powder that's been seasoned with garlic powder & onion powder, a little turmeric, a little paprika, black pepper and dry mustard. I add them in a single layer to the airfryer and just do a light spritz of oil spray on them. I cook them 12 minutes on 380 before I flip them, another 12 minutes at 380 on the other side and then a final 6 minutes at 400. They come out SO good--crunchy on the outside but still moist inside. I don't even add any sauce to them after cooking. I like them dry. I'm using the Emeril Air Fryer that I bought off of QVC but I needed to do quite a bit of adjusting from his recipe book. Following his recipe gave me wings that were cooked through but they weren't crunchy or flavorful enough so you might need to play with your temps and seasonings to get it hitting right for you.
I have not fried chicken in oil since I got my air fryer two years ago. Now granted, I've only done wing dings and never tried to do whole pieces of chicken (I think I would still use a stove for that) but my wing dings are SO good in the fryer. It took some experimentation to get the temps and times correct for the right crispiness but now, I'd never go back to oil or oven frying.
Even if I only cooked wings in my air-dryer it would be money well spent.I have not fried chicken in oil since I got my air fryer two years ago. Now granted, I've only done wing dings and never tried to do whole pieces of chicken (I think I would still use a stove for that) but my wing dings are SO good in the fryer. It took some experimentation to get the temps and times correct for the right crispiness but now, I'd never go back to oil or oven frying.
Ok, so this is my foolproof method that took me several tries to perfect. I make sure the wing dings are pretty dry before I start working with them so I blot out any excess water. Then I brush them with Crystal's Garlic Hot Sauce before I lightly season them with salt, pepper, onion and garlic powder. Then, I toss them in a mixture of 3/4 flour, 1/4 aluminum free baking powder that's been seasoned with garlic powder & onion powder, a little turmeric, a little paprika, black pepper and dry mustard. I add them in a single layer to the airfryer and just do a light spritz of oil spray on them. I cook them 12 minutes on 380 before I flip them, another 12 minutes at 380 on the other side and then a final 6 minutes at 400. They come out SO good--crunchy on the outside but still moist inside. I don't even add any sauce to them after cooking. I like them dry. I'm using the Emeril Air Fryer that I bought off of QVC but I needed to do quite a bit of adjusting from his recipe book. Following his recipe gave me wings that were cooked through but they weren't crunchy or flavorful enough so you might need to play with your temps and seasonings to get it hitting right for you.
In my airfryer, I have made:
- Sweet Potato Fries
- Fish/salmon
- Chicken
- Plantain chips
- Tacos
- Roasted veggies
- Tortilla chips
- Garlic bread
- Dried fruit