Last night, I made some traditional Fried Chicken – with the bone – in the Air Fryer. We had a lot of Chicken to cook – so I actually fried some of it in the Deep Fryer, with Peanut Oil – otherwise, it would have taken too long to finish. I have cooked Chicken in the Air Fryer in several different ways – but not with the traditional “Fried Chicken” manner. I recently watched an episode of Rachel Ray, with her guest Curtis Stone @curtisstone. I have always enjoyed watching Curtis Stone but, he said some -not so pleasant – things about the Air Fryer. He obviously is not a fan of the Air Fryer. I totally understand that – because anyone that has followed what I am doing – knows that I have not always been an advocate of the Air Fryer – I am a convert, lol. I would venture to say that Curtis has not had food that has been cooked well in the Air Fryer.
We also had Mashed Potatoes and Gravy, Green Beans, Dinner Rolls, and Salad – with Banana Splits for desserts.
Let’s start with the Fried Chicken – I didn’t have any Buttermilk, so I made my own by adding 1tbsp of vinegar/cup of milk, and let set for about 10 minutes, then stir. This is a simple way to create Buttermilk – if you don’t have any. Then, I took some All Purpose Flour, and added Cummin, Cayenne Pepper, Sea Salt, Black Pepper, Smoked Paprika, Garlic Powder, Onion Powder, and Olive Oil. I wisked all of these ingredients together.
Once everything is mixed together, I first put the Chicken in the Flour mixture, then into the Buttermilk, then back into the Flour mixture. Then I sprayed the basket of the Air Fryer with cooking spray, and placed the battered Chicken into the Air Fryer – and set it at 360 degrees for 20 minutes – flipping the Chicken halfway through.
While the Chicken was cooking, I started boiling the potatoes for the Mashed Potatoes. Once the potatoes were cooked until “fork tender” I drained them, and Mashed them. I added some Butter, Sour Cream, Milk, Black Pepper, and Garlic Salt.
As I stated earlier, since I was frying more than 20 pieces of Chicken, I also remembered something else that Curtis Stone had said on The Rachel Ray Show – he said that when he makes Fried Chicken, he only Fries it for a few minutes – then puts it in the oven to finish it. This was very helpful, because since using the Air Fryer – I don’t like frying Chicken in the Deep Fryer because the outside seems to be over-cooked by the time the inside is done. So, I fried the first batch in the Deep Fryer, didn’t like the way it turned out – so, I took Curtis’s advice, and finished the rest of the Deep Fried Chicken in a 350 degree oven. This did make some amazing Fried Chicken – actually comparable to the Air Fried Chicken. The biggest difference is in the health effects – with only 8 pieces cooked in the Deep Fryer, and approximately 15 pieces cooked in the Air Fryer – the amount of grease that drained off the Chicken was astronomically different. There was a minimal amount of grease from the Air Fried Chicken – but, there was approximately 1/4 cup of grease from the 8 pieces fried in the Deep Fryer.
Then, I made some Green Beans – we like Schwan’s Micro-Steam Green Beans – then add some Butter and Montreal Steak Seasoning. These make some of the best Green Beans I have ever had.
Then, there was a Green Salad (which I did not eat), and some amazing Dinner Rolls (store-bought).
The Fried Chicken was absolutely amazing – crispy on the outside, yet tender and juicy on the inside – with a slight bite from the Cayenne Pepper. The Mashed Potatoes were very creamy, the Schwan’s Green Beans have a crunch to them – and the Dinner Rolls would nearly melt in your mouth.
Then, to top it all off – my wife made some homemade Banana Splits – with all the toppings – for dessert. What a way to cap off a Sunday evening.
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