Subj : 7/6 Fried Chicken Day - 4
To   : All
From : Dave Drum
Date : Sat Jul 05 2025 13:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Air Fryer Fried Chicken
 Categories: Poultry, Dairy, Herbs
      Yield: 5 servings
 
MMMMM--------------------------CHICKEN-------------------------------
      4 lb Drumsticks or leg quarters;
           - split
      1 ts Kosher salt
      1 ts Ground black pepper
      2 c  Buttermilk

MMMMM--------------------------COATING-------------------------------
      2 c  A-P flour
      1 tb Lawry's season salt
      1 ts Kosher salt
      1 ts Ground black pepper
      1 tb Garlic powder
      1 tb Paprika
           Spray olive oil for cooking
 
  MARINATE THE CHICKEN: Season the chicken well with salt
  and pepper and then add it to a bowl with buttermilk.
  Chicken pieces should be covered with the buttermilk.
  Let it sit for at least an hour or up to overnight.
  
  BREAD THE CHICKEN: To prepare the breading mixture, stir
  together flour, seasoned salt, salt, pepper, garlic
  powder, and paprika.
  
  Remove chicken pieces from buttermilk and shake off any
  excess; then dip in the flour mix and coat well.
  Transfer breaded chicken pieces to a clean plate or wire
  rack to rest.
  
  AIR-FRY THE CHICKEN: You will need to work in two
  batches if you are doing a full chicken. Spray the
  basket of your air fryer with nonstick spray. Place half
  of the pieces in the basket of your air fryer. Try to
  ensure the pieces don't touch. Air needs to circulate
  around them.
  
  UDD NOTE: If you have a tabletop toaster oven w/fan you
  can use it as an "air fryer". Or a fan-forced regular
  oven.
  
  Spray the chicken pieces lightly with spray oil. Place
  the basket in the air fryer and turn the air fryer to
  350ºF/175ºC. Cook for 14 minutes, then flip the fried
  chicken with tongs, spray lightly with oil a second time
  on the bottom side of the chicken, and cook for another
  10 to 12 minutes, until chicken reaches 175ºF/80ºC.
  
  SIMPLE TIP! During the air frying process, if you pull
  out the chicken and notice any dry flour spots on the
  chicken, spray those spots lightly with oil. The
  breading will never crisp up if it doesn't have a tiny
  bit of oil to hydrate it. It will just burn.
  
  SERVE: When the fried chicken is ready, let it rest on
  a plate for a few minutes before serving. Serve
  immediately with salad, coleslaw, mashed potatoes,
  or your favorite fried chicken sides!
  
  Cooked fried chicken can be stored in the fridge for 5
  days and reheated in a 300ºF/150ºC oven for 8 to 10
  minutes.
  
  Makes: 4 to 6 servings
  
  By: Nick Evans
  
  RECIPE FROM:https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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