Healthy fried chicken? How good will it be? Will it be done completely in such a short time? Join us in discovering how to make fried chicken at the Arifryer.
Hey everyone, today we're making "healthy" fried chicken in the Airfryer and I have NO idea how it's going to turn out.
8 pieces of chicken (thighs and hips are best)
1 liter of buttermilk
2 cups of all-purpose wheat flour
2 cups cornstarch or cornstarch
2 tbsp dried oregano
1 tbsp thyme
1/4 tsp rosemary powder
2 tablespoons mustard powder
2 tbsp garlic powder
2 tbsp dried parsley
2 tbsp sweet paprika
2 tbsp black pepper
1 tbsp cumin
1 tbsp ground coriander
salt and pepper to taste)
vegetable oil or lard
Start by seasoning the chicken pieces very well with salt, pepper and all the dry spices. Place them in a deep bowl and add the buttermilk until all the pieces are covered. Let them sit for around 1-4 hours.
Meanwhile, in a wide tray, place the wheat flour, corn flour and give it a little flavor with garlic powder, sweet paprika, salt, pepper and cumin. You can also use the mixture of spices that we use for the chicken, to season the flour.
After the marinating time, take the chicken pieces one by one, let the excess buttermilk drain and pass them through the flour until they are completely covered.
It's time to release our Airfryer. Preheat it to 205ºC for 5 minutes and then place the chicken pieces inside. Spray them with vegetable oil on all sides and let them cook at 190ºC for 25 minutes. Be very careful to sprinkle well and that there are NO bits of dry or white flour left, as these will not cook very well during cooking.
As you can see in the video this was what happened to us the first time, so we wanted to do an experiment with the prey already ready. We sprayed one with olive oil until it was completely covered, another with pork fat and the last one with a little buttermilk (a friend's idea).
The result of the buttermilk was disastrous, the skin was not crispy although it seemed that it was almost burned. The one with olive oil came out very well, but if you want to give the "skin" of the chicken a juicier touch, I recommend you lacquer the pieces with melted lard.
And ready, it's time to enjoy. The chicken was delicious, well done to the bone and in just 25 minutes. However, the skin, although super crispy, was a bit dry. I think this is because we are super used to deep frying in oil, which gives that silky touch to the crunchy layer of fried chicken.
My recommendation then would be that if you want to eat a good fried chicken, do it as it is traditionally done. This is not to say that the Airfryer doesn't work well. Not at all. The Airfryer is wonderful for other things like French fries, halloumi cheese sticks, mozzarella sticks and many other recipes.
As we always say:
If your plate doesn't look like our picture, don't worry! We spent over 40 minutes trying to find the perfect angle for the photo.
This recipe is just a guide, and you can adapt it to your tastes. So do not stop making it, you will be surprised how delicious it is!
Remember: "Practice makes perfect"
You can see how we did it in this video and don't forget to subscribe to our Arditos Kitchen YouTube channel: