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Dying tooth immersion in a crisp fried chicken is an unmatched joy. In fact, it’s so great that it is easier and easier to achieve every next cutter – at least it’s for me. It’s a cruel joke that I can’t eat fried food as much as I want. Too much oily food can lead to a fairly unfortunate GI shock to me. (Tmi? We are all here for a family, isn’t we?) Even if this doesn’t put oil off me completely, I have to be creative by using less oil. There the air kitchen has helped me win. I can still make a crunchy, crunchy chicken cutter without the oil puddle.
I use the basket kitchen to make these chicken cutters – especially the immediate vortex, which is one of my top air cocks for 2025. It is easy to use and heat food quickly and evenly; You can read more about the immediate whirlwind here in my reviews. This is how I do less oil than the pan of the pan than the pan.
How to make a air kitchen
Regardless of whether you are shallow baking or air-baking, the manufacturing method is the same. You want to build a coating that sticks first.
1. Drizzle chicken cutters
If you have bought thinly sliced dishes, you are ready to dredge. If you have bought whole breasts, you should slice them half or third in equatorial to get wide flat switches.
Place the dredging station with a bowl of one or two eggs in the raw eggs, a bowl of flavored flour (bowel and pepper for most of the time) and a plate of bread. Today I used flavored Panko bread crumbs. Hold the thread cooling rack on top of a baking sheet nearby. Touch the excess every time, cover each cutter first in flour, then immerse them in the egg, then press the chicken into a baking baking. Place the coated chicken in a flat wire rack and repeat the rest of the cutters. Allow the chicken to dry for about 15 minutes. This drying time helps baking to stay in place.
2.
Unlike the oil basin frying pan, the air heating is usually less than three minutes. So you really don’t have to do so much in advance, just click it when you are finished chef. Today I used Vortex Air Fryer and set it for 400 ° F. Because the dishes are thin, my priority is brown and crispy baking because I know that higher temperatures will quickly cook the chicken.
3. Coat the chicken with oil
Air baking is not oil -free. At least I do not recommend skipping it. The idea is to get the same results as low baking in the pan, but without immersing it in oil. Without oil at all, you end up with a dry chicken and the bread does not brown or develop a lot of flavor. However, only a thin oil coating changes everything that results in more even browning and disassembly.
I use non-aerosol oil jet and spritz in zigzag to cover most areas on one side of each meal. I put the chicken oil down in the air cooker and then the stritz above with oil. If you do not have an oil jet, you can use a pastry brush and just empty the oil over the chicken. It’s okay, if you are looking for some areas – the oil works a bit when it gets hot.
4. Air shit cooking
I bake the chicken for a total of 10-12 minutes at 400 ° F, depending on the thickness of the chicken. Remember that the air phase only heats up the fan side down, so you will probably have to turn the chicken to the other side.
5. Cool
Cooling is crucial for most meat, but especially crisp. The last thing you want to do is leave the machine without fried cutters as the fan goes out. The fan throws hot air around, but it also removes the moisture container. When the engine is turned off, all moisture is formed in a basket or oven and softens crunchy baking.
What do you think so far?
Take the chicken as soon as it is ready and allow it to cool on the thread cooling rack for at least five minutes. This helps the cutters to stay crispy.
Air baking can really reduce oil
Credit: Allie Chanthorn Reinmann
When the coated connections of oil, you may have the moment you think, Isn’t this the same as I put a roast? It’s not. I was preparing chicken cutters using the above air cooker method and the pancake method using half an inch cooking oil to see and taste the results side by side. I used a cup of cooking oil in the pan and about half of it absorbed the chicken pastry by the end. My air -baked cutter used about two tablespoons of oils and I found some of the bottom of the air circulation basket.
Remember, just because you put something in the air cooker, does not automatically make it “healthier”. A healthy appearance is different from one person to another, but if your intention is to reduce the use of oil and still have a tasty, crunchy cutlet, this is one way to do it for sure.
The disadvantages of fried chicken cutter
Left: Low -fried chicken cutter. Right: air -baked chicken cutter.
Credit: Allie Chanthorn Reinmann
Were both results the same taste and presentation? No. Low fried chicken cutters are undoubtedly an overwhelming treat. They are more juicy, tasting and smoother.
However, air-baked chicken cutters are just as crispy if you listen to my cooling instructions. If you want a better air fried chicken cutter experience, consider using chicken thighs. I know the point of engagement is that it is thin and smooth, but the risk of drying is higher in the air, thanks to these convection winds. Starting a juicy chicken will help you achieve more juicy results and still avoid extra oil.
