FRIED CHICKEN FRYER RECIPES

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BEST AIR FRYER FRIED CHICKEN RECIPE WITHOUT USING OIL ...



Best Air Fryer Fried Chicken Recipe Without Using Oil ... image

There's not a lick of added oil in this easy Air Fryer Fried Chicken from Delish.com.

Provided by Makinze Gore

Categories     low sugar    nut-free    easy chicken    weeknight meals    dinner    main dish    poultry

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 3 servings

Number Of Ingredients 10

2 lb.

bone-in skin-on chicken pieces (mix of cuts)

2 c.

buttermilk

1/2 c.

hot sauce

3 tsp.

kosher salt, divided

2 c.

all-purpose flour

1 tsp.

garlic powder

1 tsp.

onion powder

1/2 tsp.

oregano

1/2 tsp.

freshly ground black pepper

1/4 tsp.

cayenne pepper

Steps:

  • Trim chicken of excess fat and place in a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt.  Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight.  In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working with one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat.  Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.  Repeat with remaining chicken.

FRIED CHICKEN – INSTANT POT RECIPES



Fried Chicken – Instant Pot Recipes image

No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.

Provided by The Instant Pot Bible by Bruce Weinstein

Prep Time 15 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

1 1/2 tsp mild paprika
1 1/2 tsp kosher salt
1 tsp onion powder
1/2 tsp dried sage
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/4 tsp garlic powder
1 1/2 cups Water
6 bone-in, skin-on chicken thighs ((8-10 ounces))
Peanut oil, vegetable oil, or solid vegetable shortening (for frying )

Steps:

  • Mix the paprika, salt, onion powder, sage, thyme, pepper, and garlic powder on a large plate until uniform. Pat the chicken thighs dry with paper towels and roll the chicken in this mixture to coat the pieces evenly and thoroughly.
  • Pour the water into the cooker. Set a heat- and pressure-safe trivet in the pot. Stack the thighs on the trivet. Lock the lid onto the cooker.
  • Optional 1 Max Pressure Cooker Press Pressure cook on Max pressure for 10 minutes with the Keep Warm setting off.
  • Optional 2 All Pressure Cookers Press Steam or Pressure cook (Manual) on High pressure for 15 minutes with the Keep Warm setting off.
  • Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Line a large lipped baking sheet with paper towels. Use kitchen tongs to transfer the hot thighs to a large, lipped baking sheet. Set aside to dry for at least 20 minutes or up to 1 hour.
  • Set a 12-inch skillet over medium heat. Pour in enough oil to come about 1/2 inch up the sides—or melt enough shortening in the skillet to come to the same depth. Continue heating until the fat shimmers.
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.

More about "fried chicken fryer recipes"

BEST AIR FRYER FRIED CHICKEN RECIPE WITHOUT USING OIL ...
There's not a lick of added oil in this easy Air Fryer Fried Chicken from Delish.com.
From delish.com
Reviews 3.7
Total Time 2 hours 10 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American
  • Trim chicken of excess fat and place in a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt.  Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight.  In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working with one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat.  Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.  Repeat with remaining chicken.
See details


FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
See details


BEST AIR FRYER FRIED CHICKEN RECIPE WITHOUT USING OIL ...
There's not a lick of added oil in this easy Air Fryer Fried Chicken from Delish.com.
From delish.com
Reviews 3.7
Total Time 2 hours 10 minutes
Category low sugar, nut-free, easy chicken, weeknight meals, dinner, main dish, poultry
Cuisine American
  • Trim chicken of excess fat and place in a large bowl. In a medium bowl, combine buttermilk, hot sauce, and 2 teaspoons salt.  Pour mixture over chicken, making sure all pieces are coated. Cover and refrigerate for at least 1 hour and up to overnight.  In a shallow bowl or pie dish, combine flour, remaining 1 teaspoon salt, and seasonings. Working with one at a time, remove chicken from buttermilk, shaking off excess buttermilk. Place in flour mixture, turning to coat.  Place coated chicken in basket of air fryer, working in batches as necessary to not overcrowd the basket. Cook at 400° until chicken is golden and internal temperature reaches 165°, 20 to 25 minutes, flipping halfway through.  Repeat with remaining chicken.
See details


FRIED CHICKEN – INSTANT POT RECIPES
No, we’re not frying in the pot. And we’re not pressure-frying chicken. The pot’s not built for such measures. Instead, we’re using the pressure in the pot to tenderize the chicken and infuse the flavors into the meat, rendering out a little of the fat to make the thighs even crispier when they eventually hit the hot oil. After cooking under pressure, we can’t fry them in the pot with the SAUTE function on HIGH or MORE. First, we can only fit two at a time, slowing down the process. But more importantly, since we suggest pan-frying the chicken, rather than deep-frying it, the high-sided pot catches and keeps steam inside the insert, rendering the exposed skin above the oil too gummy.
From recipes.instantpot.com
Reviews 4
Cuisine Modern
  • Slip three of the thighs skin side down into the oil. Fry until golden and crisp, about 10 minutes. Turn and continue frying until golden, crisp, and cooked through, about another 10 minutes. Transfer the thighs to a wire cooling rack and salt as desired. Add enough oil or shortening to get the depth back to 1/2 inch if necessary and wait a moment or two make sure the oil is again hot. Fry the remainder of the thighs in the same way. Serve warm.
See details


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Oct 24, 2019 · The air fryer is the PERFECT way to reheat fried chicken. The hot circulating air re-crisps the chicken exterior and keeps the interior juicy. Cooking notes. Your mileage will vary based off the fried chicken you’re working with. If the fried chicken was poor to begin with, even the air fryer …
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See details


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