The simplest and fastest way to crunchy, juicy chicken legs
:max_bytes(150000):strip_icc():format(jpeg)/20240528-SeriousEats_AirFryerChickenThighs_Glaze_Beauty_3x4_063-24e11d9e5bbe45b2b0f03632dd442da2.jpg)
Why does it work
- A dry brine sets the chicken thoroughly and lets the skin dry, which leads to juicy, aromatic chicken with well -burned skin.
- Measuring the inner temperature of the chicken legs is a more consistent way to determine the device than to go after time.
A crispy chicken cups paired with a few page as a Cucumber and tomato saladDamped or Air fried broccolior mashed potatoes– is one of my favorite food. It is simple and reliable and something that I can do without great effort. There is a reason why many domestic chefs, including me, turn to chicken legs when they are looking for a zero-foot meal: they are juicy, spicy and affordable, not to mention incredibly versatile. Win, win, win, win. I usually bake thighs, but now I have an even faster and more efficient way to cook them: the air roast. As already mentioned, the device is basically a Mini convention room that circulates hot air to cook foods quickly and evenly.
What our recipe testers said
- “The thighs are a perfect representation of themselves: tender, juicy and with a crunchy and crispy skin.”
- “I will never make chicken legs on the stove again!”
- “A quick and easy way to get crispy chicken legs without switching on the oven or heating your grill!”
- “I am shocked by how well they got out. The meat is so delicate and moist and the skin is crispy beyond.”
As we pointed out in our recipe for it basic air breasts with air roastThe air fire is undeniably fast and easy to prepare chicken, but it is not a matter of course that this chicken is juicy and spicy. That is why we asked our test kitchen colleagues and the veteran recipe developer Julia Levy to find a fundamental method for Air-Breyer-Hühnchen-Oberkschel, which are tasteful and tasty with wonderfully crispy skin. Levy did just that through numerous tests and optimizations. Read on for the basic recipe, along with tips on the most damp and appetizing chicken in the air fryer. You will also find five variations of the basic recipe, including lemon spipper, Za’atar Mint, Chipotle-Lime and Miso-Sing, which one of our testers described with a “beautiful caramelized crust that was only burned on the sidelines of burning”.
Serious eating / Morgan hunting glaze
3 simple tips for the best air roast chicken
- Choose bone-in-skin cighth. While boneless, skinless thighs do not dry out as easily as boneless, skinless breasts, we still think that it is worth choosing the bones in the skin in order to achieve the juicy results. You will not only receive optimal juiciness, but you will also get a beautifully tanned skin, which one of our recipe testers referred to as “beyond crispy”.
- The thighs for juicy, tasteful meat dry. We are long -standing supporters for Dry glasses– This simple process ensures much juicy, tasteful meat, and in contrast to wet brining, you do not have to deal with a liquid container that takes up space in your fridge. In this recipe we simply request the meat with a combination of kosher salt, pepper and baking powder and then let it sit in the fridge for at least an hour (and up to 24 hours).
- Add some baking powder into the dry brine for crispy skin. As we mentioned (see the article by Niki Achitoff-Gray about Crispy skin and turkey skin) Baking powder is slightly alkaline and increases the pH value in the chicken skin. This enables proteins to reduce and lead to crispier, evenly tanned skin. Achitoff-Gray notes that carbon dioxide gases are connected to the baking powder with the natural juices of the bird and “a layer of tiny blisters”, which “can increase the surface of the skin and develop a crispy texture as soon as they are cooked”.
Serious eating / Morgan hunting glaze
Note from the publisher
This recipe was developed by Julia Levy; The top note was written by Megan O. Steintrager.
The simplest and fastest way to crunchy, juicy chicken legs
Cooking mode
(Keep your screen awake)
4 Bones in the skin Chicken (to 8 Ounce; 226 G each), dabbed dry
1 3/4 teaspoon Diamond crystal Kosher salt; Use half as much of the volume for table salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon baking powder
1 1/2 teaspoon Extra virgin olive oil
Sole chicken: Place chicken legs on a rack that is set in a cut baking sheet. Pat dry with paper towels with chicken. Whisk salt, pepper and baking powder together in a small bowl. Grate the chicken everywhere with salt mixture. Cool the chicken skin together, at least 1 hour and up to 24 hours.
Serious eating / Morgan hunting glaze
Remove chicken from the refrigerator and drizzle evenly with oil and desired spices (see below for variations).
Serious eating / Morgan hunting glaze
Preheat a 6-lady fry to 400 ° F (205 ° C) for 5 minutes. Place the chicken, put the skin on top of each other in the preheated air fryer and boil until the skin begins to render, about 12 minutes. Turn the chicken skin up with pliers and return to the air fryer. Cook on 400 ° F until the skin is crispy and a thermometer is inserted into the thickest part of the thigh register 175 ° F (79 ° C), 6 to 8 minutes. Remove the chicken from the air fryer and let yourself rest at room temperature for 10 minutes before serving.
Serious eating / Morgan hunting glaze
Variations
1. Lemon: In a small bowl, 1 tablespoon of finely grated lemon peel (from 2 lemons), 2 teaspoons of freshly ground black pepper, 1 teaspoon of garlic powder and 1/2 teaspoon of onion powder. Grate over chicken before cooking.
2. Miso-singer: In a small bowl, whip 4 teaspoons of white Miso paste, 4 teaspoons of finely grated fresh ginger (from 1 8 inch) engine button and 1 tablespoon of finely grated garlic (3 medium-sized cints) until they are combined. Grate over chicken before cooking.
3. Dijon thyme: In a small bowl, whisk 4 teaspoons of dijon mustard, 2 teaspoons with fresh thyme, 1/2 teaspoon of finely grated lemon peel (from 1 lemon) and 1 tablespoon (15 ml) Extra-virin olive oil. Grate over chicken before cooking.
4. Za’atar-like: In a small bowl, whisk 2 tablespoons of Za’atar (2 tablespoons) (homemade Or bought in the store), 4 teaspoons of fresh mint, 1 teaspoon of granulated garlic and 2 tablespoons (30 ml) Extra -reaching oil up to together. Grate over chicken before cooking.
5. Chipotle lime: In a small bowl 4 teaspoon of chipotle chile powder, 2 teaspoons of fine grated lime shell (made of 2 lime), 1 teaspoon of ground rubber cumin and 1 teaspoon of light brown sugar up. Grate over chicken before cooking.
Special equipment
rustPresent Baking sheetPresent 6-liter air fryerPresent Immediate reading thermometerPresent Tongs
Make-based and storage
Chicken legs can be cooled in an airtight container for up to four days.
