My infallible and fast means of crisp and juicy “fried” chicken (without frying)

I grew up mainly in North Carolina and a little in Louisiana, and although I have lived in the Northeast for almost 30 years, the chicken fried really excellent that you get in the south-the perfect fried chicken, very crisp, very crisp, tasty in all-terrain is simply too difficult to come here. And, of course, I could do mine, but the frying in my studio was an event in one and in-frills for me. When your kitchen is coupled with your living room and your bedroom, the cost-avantage analysis does not often come across the “Fry It!” side.

Fortunately for me – and all the chicken lovers – you can make an excellent version of fried chicken in your air fryer, no oil tank required, thanks to this fried chicken recipe for Air -Fryer created by our Birmingham test colleague, in Alabama, Marianne Williams. Read the continuation to find out how, through many tests and adjustments, Williams has made a recipe that provides “fried” chicken with fried air which is juicy and full of flavors inside and super crisp outside, then use our tips and the complete recipe below to create it in your own kitchen.

Although the recipe is written for a combination of breasts and thighs in bone and skin, you can make this recipe with the chicken pieces that you prefer: skin or skinless, bone or boned, breasts, thighs or other parts. (Although if you go with boneless and skinless meat, we recommend that you choose the thighs, which remain juicy than the breasts.) This recipe is written to serve six people and must be cooked in two lots; However, it can be easily divided by half if you only want to serve two or three people. I love it with southern sides such as corn bread or bubble cookies, green beans or okra and cheese macaroni.

5 tips to mark the best fried chicken in the south of the air fryer

1. Locate the flavor and the justification with a brine picking of the Babeter. Soak the chicken in a combination of eggs, bottles and pickles, as well as spicy sauce for a little kick and honey for a touch of sweetness, guarantees that meat is seasoned everywhere with salt and a touch of acidity. Salt and acid not only add flavor, but also lock in justice – thanks to the capacity of salt to prevent proteins from releaseing too much water during cooking and natural acid completion effects. Normally, we do not recommend to marinate for more than a few hours (most flavors outside salt and acid do not enter meat, and most acids can become pasty meat if they have been there for too long), but this marinade can be allowed to work its magic until the night, because the lactic acid in the brine is sweeter on meat than other acids.
2. Take the chicken dry after marination. Although you do not normally drying chicken after a brinee -browter brine and before dredging, because humidity can help the dredge join, but in this case, drying the chicken helps a ton to obtain a crisp crisp exterior to the fryer. Too much humidity can cause a soggy chicken.
3. Add the rice flour to the dry flirt. The cutting of wheat flour with rice flour improves the crisp and the texture of the final coating. Indeed, wheat flour contains proteins forming gluten, which can cause excessive tenacity. A purest starch like rice flour mixed in the total quantity of these proteins forming gluten, while providing starch to absorb moisture. The end result is a light and crunchy coating that resists flavor. (Chemical baking is also added to the flirt for similar advantages of fighting tenacity.)
4. Generously season the dry dredge. A complaint that I have about a lot of fried chicken that you remove from the south is that even if the coating is adequately crisp (a large SI), it is often bland and sub-season. Williams resolves this by overthrowing the dry flirt with not only adequate salt but also onion powder, granulated garlic and smoked paprika, which give the exterior crunchy a robust flavor.
5. Use the oil intelligently. Although you need much less oil in the air fryer than for frying, a certain oil is always necessary to obtain a crisp “fried” chicken texture. The first step is to add oil to the air frying basket (you will type it first with aluminum foil), what our tests have revealed is an important step to ensure chicken chips where it is in contact with the basket. Then you will use cooking sprays to coat the chicken everywhere before frying, creating something like a micro-layer of oil in which the chicken can “fry”. Do not remember here: you want to spray the oil on the chicken pieces until no dry flour is visible.
6. Cook at the right temperature. Williams tested air to fry the chicken at different temperatures to reach the “Goldilocks” stain of 380 ° F (193 ° C). Any cooler and the chicken will not be crisp enough; However, becoming hotter will likely lead to an exaggerated and a burn before meat is completely cooked.

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