Airfried Fried Chicken vs. Traditional Fried Chicken

Airfried breaded chicken wings

Traditional fried breaded chicken wings

I’ve continued to experiment with my air fryer and have had great success, particularly with vegetables.

I don’t love it for everything and I’ve written about that (latkes were an absolute disaster). Also, you can only do a small amount in an air fryer, so whereas cooking for two can be a plus, for a family, not so much.

Recently I made breaded fried chicken wings again and tested it out on 6 people. I served one recipe of old fashioned fried chicken (fried in soybean oil), and one recipe of airfried chicken.

The score was 3-3! Half the people liked the regular, half liked the airfried!

And so my friends, here is the recipe I used for each: you choose!

Please note: this experiment was for breaded chicken. I have a different recipe and procedure for roasted and airfried UNbreaded chicken wings.

Fried BREADED Chicken Wings

• 12 chicken wings cut into sections

• 2/3 cup all purpose flour

• 3/4 teaspoon salt

• 3/4 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/4 teaspoon black pepper

• vegetable shortening or vegetable oil

Wash and dry the chicken sections. Combine the flour, salt, paprika, garlic powder and black pepper in a large dish. Coat the chicken pieces with the flour mixture. If possible, let the pieces airdry for at least 15 minutes. Heat enough shortening or vegetable oil in a deep cast iron or heavy skillet to reach halfway up the sides of the chicken. When the temperature reaches about 365 degrees (hot enough to sizzle a bread crumb quickly), add a few chicken pieces at a time — do not crowd the pan. Cook over medium heat, turning pieces occasionally, for about 10 minutes or until all pieces are well browned and cooked through. Drain the chicken on paper towels. 

To make this in an airfryer, coat the chicken with the flour mixture as above, then spray lightly with vegetable oil spray. Preheat the airfryer to 400 degrees. Place the wing parts in a single layer in the airfryer. Cook for 8 minutes, turn the pieces and cook for about 8 minutes or until nicely browned and crispy.

Makes 4 servings

Carrot Fries Redux: convection or air fryer?

I’ve been experimenting with my air fryer and — I know people will vigorously disagree with me, but —- I’m not as big a fan as others seem to be.

Granted — vegetables come out really good: crispy, tender, attractive. And the cooking is relatively quick. I’ve also been successful airfrying unbreaded chicken wing parts, shnitzel and other items (e.g. grilled cheese). It’s also terrific and handy for heating hors d’oeuvre.

But other foods have been a disaster. “Fried chicken” (more on that in another post), for example. Sorry folks, no, it doesn’t taste like or have the texture of actual fried fried chicken.

Latkes? Absolutely not. The pan fried latkes were perfect (more on that in another post) and the airfryer ones went right into the garbage. They were leaden, not crisp, not even completely cooked no matter how many ways I tried.

Carrots? Perfect. The photo above shows carrots made in my convection oven (then dressed with Balsamic vinegar and chives) and the bottom photo shows air fried carrots. Taste, texture both terrific. So, yay for the airfryer

BUT:

• even though I have a large airfryer (Breville), there is a limit to the amount of carrots and other vegetables that I can cook at one time. So, while it’s perfect when I’m making dinner for just Ed and me or maybe when there’s two other people, it’s useless when I have the family (11 of us)

• there’s more to clean up: the fry basket plus wherever the drips from food happen as opposed to removing the parchment paper I use when I “oven fry” on a jelly roll pan in my convection oven

• the airfryer is quicker but not substantially: about 15 minutes for the carrots compared to 20 minutes in the convection oven (although it must be said that I used twice as many carrots when I cooked them by convection).

  Anyway, that’s my take. I will continue to experiment!