My foolproof, faster way to crispy, juicy “fried” chicken (without frying)

I grew up mainly in North Carolina and a bit in Louisiana, and although I have lived in the northeast for almost 30 years, I still miss the really excellent fried chicken that you get in the south. And sure, I could do my own, but I fried in my studio apartment and have a one-and-done event for me. When your kitchen serves as a living room and bedroom, the cost-benefit analysis does not often fall on the “Fry Fry IT!” Page.

Fortunately for me-and all fried chicken lovers-you can produce a great version of fried chicken in your air roast, thanks to this from our Birmingham, Alabama, in Alabama-based test kitchen colleague Marianne Williams, no oil shooters. Read on to find out how Williams created a recipe through numerous tests and optimizations that delivers juicy and full of taste from the outside from the outside, and then use our tips and the full recipe below in your own kitchen.

While the recipe is written for a combination of bone-in and skin skin-enhancing breasts and thighs, you can make this recipe with all the chicken pieces that you prefer: skin or skinless, bones or bones, breasts, thighs or other parts. (However, if you go with boneless and skinless meat, we recommend choosing thighs that remain juicy as breasts.) This recipe is written to serve six people and must be cooked in two batches. However, it can be easily halved if you only want to serve two or three people. I like it with southern sides like Corn bread or Buttermilk cookiesDemanded green beans or okra, and Mac and cheese.

5 tips for marking the best southern roasting chicken in the air roast

1. Cut the taste and juiciness with a buttermilk-soles. The chicken in a combination of egg, buttermilk and cucumber juice together with a hot sauce for a small kick and honey for a hint of sweetness, ensures that the meat is seasoned with salt and a touch of acid. Salt and acid not only give taste, but also the juiciness, but also the ability of the salt, to prevent proteins from release too much water while cooking and release the natural tender effects of the acidity. Normally Do not recommend marinating for more than a few hours (Most flavors outside of salt and acid do not penetrate far into the meat, and most acids can make meat mushy if they stay behind for too long), but this marinade can edit its magic overnight as the Milk acid in brine is gentle for meat than other acids.
2. Duck the chicken dry after marinating. While you usually do not pour a chicken after a buttermilk salt and before dredging dry, the wet can help to hold the excavator, but in this case the drying of the chicken helps a ton to get a crispy, crispy appearance in the air fröen. Too much moisture can lead to damp fried chicken.
3. Add rice flour to the dry excavator. Cutting the wheat flour with rice flour improves the crispness and texture of the final coating. This is because wheat flour contains gluten -forming proteins, which can lead to excessive toughness. A purer thickness such as rice flour reduces the total amount of these gluten -forming proteins and still ensures strength to absorb moisture. The end result is a light, crispy coating that opposes the Niege. (Baking powder is also added to the excavator for similar advantages for fighter control.)
4. Generously the dry excavator. A complaint that I have about a lot of fried chicken that they receive outside the south is that the coating is often boring and forbidden even. Williams solves this by spraying the dry excavator not only with sufficient salt, but also onion powder, granulated garlic and smoked paprika, which give the crispy exterior a robust taste.
5. Use oil intelligent. While you need significantly less oil in the air fryer than when fried, an oil is still required to achieve a crispy “fried” chicken structure. The first step is to give the air fire basket oil (you will first line it with foil), which our tests are an important step to ensure the chicken chips, where it is in contact with the basket. Then you will use the cooking spray to coat the chicken in front of the roast and to create something of a micro -weight from oil in which the chicken can “fry”. Do not hold back here: you want to spray the oil over the chicken pieces until no dry flour is visible.
6. Cook it at the right temperature. Williams tested air that fried the chicken at different temperatures to reach the “Goldillocks” pot of 193 ° C (380 ° F). Every cooler and the chicken will not be crispy enough; However, it will probably lead to the meat going through and burns completely before the meat is completely cooked.

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