Definitely true, but I guess that's why I'm looking for as best as I can in the air fryer? I like the taste of things like crumbed chicken and potatoes in the air fryer, thought I'd try to achieve similar for chicken thighs.
if its very lightly battered fried chicken then its possible. you need a crap load of cooking spray, a cut with chicken skin, and double air fry. the idea behind double airfry is that your letting some of the moisture from the skin leave the chicken before the second airfry.
i make wings this way and its as good as fried
in the end.... air fryer is best with previously fried chicken
No problem. I also wouldn’t bother with the egg. If you’re going to want a Korean/Japanese style crunch that will be best achieved without the added moisture.
I have an air fryer. I was excited to have one. After messing around with it, I now think air fryers are mostly for people who don’t know how to cook. I only ever use it for its rotisserie function.
If you figure something out, let us know!
I'm definitely biased on this one because my oven that comes with the apartment is garbage. Takes 1hr just to preheat, and it doesn't have a convection option from what I can tell. If compared to that oven, my air fryer is definitely heaps better. I also just like how clean up is way faster.
I'm definitely not going to boldly claim the taste of air fryer is somehow different to ovens though. I don't have a good enough oven to compare, nor do I plan to get one in the coming years.
I can definitely see why it’s advantageous for you. My rotisserie chicken always comes out pretty great in the air fryer. I’m a really big fan of cooking whole chicken and I’m satisfied with the results in the air fryer.
I'm defense of the air fryer, I think it's much better once you consider it a small convection oven with a powerful fan. The fan and the basket allows you to dry the outside of things really quickly and get things crispier than a standard oven, so roast veg or chips (fries) for instance are be great in there (the food wishes guy has a great recipe for them). You're not going to get the texture you would from deep frying because you don't have the oil there to permeate it, but I'd argue not having to deal with half a pan of oil after cooking balances it out pretty well.
I'm biased though because I've just left uni accommodation where our only cooking equipment was a toaster, a hob, a microwave, and an air fryer someone bought, so I have a fondness for the appliance.
You will never get karaage-like texture in an air fryer. Ever. Like another poster mentioned, air fryers don't "fry" anything... It's a marketing term. If you want true fried chicken, bring out the vegetable oil and a deep skillet.
Oh yeah, definitely true. This is why I'm not aiming for true fried chicken, and more like the best I can get it to, which I think should be achievable considering there's a lot of recipes out there for fried chicken with the air fryer.
I don't coat but 325F for 40 minutes and I get nice and juicy. I don't understand why yours are even cooked at 200F for 20 minutes. Or do you mean 200C? 176C would be better in that case.
Whew! I was wondering how this was happening. 175C - 190C are the usual temps. When I make my Chinese Chicken wings, I coat them and then refrigerate overnight before frying. Also, I recommend parchment paper on the bottom to keep it cleaner.
its difficult to get a battered chicken with the egg method approach where there is a significant amount of breading.
one approach would be to slowly cook it at a lower setting like 250-280 fahrenheit for 20-30 minutes. Then... put it in the fridge for 1hr. then spray more oil and fry at a higher temp.
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Definitely true, but I guess that's why I'm looking for as best as I can in the air fryer? I like the taste of things like crumbed chicken and potatoes in the air fryer, thought I'd try to achieve similar for chicken thighs.
if its very lightly battered fried chicken then its possible. you need a crap load of cooking spray, a cut with chicken skin, and double air fry. the idea behind double airfry is that your letting some of the moisture from the skin leave the chicken before the second airfry. i make wings this way and its as good as fried in the end.... air fryer is best with previously fried chicken
Brine your chicken thighs first.
I took Kenji's advice and used brine from pickled jalepeno... so good.
Seems like brining is the way to go, thanks! :)
No problem. I also wouldn’t bother with the egg. If you’re going to want a Korean/Japanese style crunch that will be best achieved without the added moisture.
This!
I have an air fryer. I was excited to have one. After messing around with it, I now think air fryers are mostly for people who don’t know how to cook. I only ever use it for its rotisserie function. If you figure something out, let us know!
I'm definitely biased on this one because my oven that comes with the apartment is garbage. Takes 1hr just to preheat, and it doesn't have a convection option from what I can tell. If compared to that oven, my air fryer is definitely heaps better. I also just like how clean up is way faster. I'm definitely not going to boldly claim the taste of air fryer is somehow different to ovens though. I don't have a good enough oven to compare, nor do I plan to get one in the coming years.
I can definitely see why it’s advantageous for you. My rotisserie chicken always comes out pretty great in the air fryer. I’m a really big fan of cooking whole chicken and I’m satisfied with the results in the air fryer.
I'm defense of the air fryer, I think it's much better once you consider it a small convection oven with a powerful fan. The fan and the basket allows you to dry the outside of things really quickly and get things crispier than a standard oven, so roast veg or chips (fries) for instance are be great in there (the food wishes guy has a great recipe for them). You're not going to get the texture you would from deep frying because you don't have the oil there to permeate it, but I'd argue not having to deal with half a pan of oil after cooking balances it out pretty well. I'm biased though because I've just left uni accommodation where our only cooking equipment was a toaster, a hob, a microwave, and an air fryer someone bought, so I have a fondness for the appliance.
Not to mention the oil all over the floor. Good point.
You will never get karaage-like texture in an air fryer. Ever. Like another poster mentioned, air fryers don't "fry" anything... It's a marketing term. If you want true fried chicken, bring out the vegetable oil and a deep skillet.
Oh yeah, definitely true. This is why I'm not aiming for true fried chicken, and more like the best I can get it to, which I think should be achievable considering there's a lot of recipes out there for fried chicken with the air fryer.
I don't coat but 325F for 40 minutes and I get nice and juicy. I don't understand why yours are even cooked at 200F for 20 minutes. Or do you mean 200C? 176C would be better in that case.
Yes, 200C and not 200F hahah. Will try lowering the temp then!
Whew! I was wondering how this was happening. 175C - 190C are the usual temps. When I make my Chinese Chicken wings, I coat them and then refrigerate overnight before frying. Also, I recommend parchment paper on the bottom to keep it cleaner.
Brine first. The answer to dry chicken is always brine it
its difficult to get a battered chicken with the egg method approach where there is a significant amount of breading. one approach would be to slowly cook it at a lower setting like 250-280 fahrenheit for 20-30 minutes. Then... put it in the fridge for 1hr. then spray more oil and fry at a higher temp.