Showing posts with label Air Fryer. Show all posts
Showing posts with label Air Fryer. Show all posts
I have to say I am really enjoying using my air fryer. I have finally gotten to terms with it and am now cooking quite a few different things in it with success.
Today I decided to try cooking a whole chicken, aka roast chicken in it and I have to say it turned out beautiful. Moist and tender with a really lovely crisp skin!
The skin did get rather dark, but it still tasted really delicious. As well the meat beneath the skin was tender, juicy and succulent.
You do have to bear in mind that you won't be able to roast just any chicken in the air fryer. It needs to fit into the basket comfortably and none of it can touch the top of the air fryer.
.JPG "Air Fryer Roast Chicken")
I was really lucky this week they had whole roasting chickens on offer at the local shops and I was able to pick up a smaller one which was perfectly sized for roasting in the air fryer. It was 1.6 KG in weight, which is about 3 1/2 pounds.
My sister got one also and she is going to cook hers in her air fryer using the rotisserie attachment. I didn't have any butcher's twine or I would have tried the same. (Reminder to self, order some butchers twine. )
She is brining hers first. This could be a complete game changer!
I wanted to tell you a bit about my Air Fryer as so many people had asked. Mine is a Kuraidori Multi Function Air Cooker/Fryer.
It does much more than just air fry, you can also bake in it, although so far I have not tried baking anything in mine! I have just been using the air fry function! It works very much like a small convection oven.
I am sure I will get a LOT of use from it this summer when the temperatures rise and I am not wanting to heat up my big oven!
It is the brand of appliance that is carried at Home Hardware here in Canada. It uses high-speed hot air circulation to produce crispy, cooked foods without oil. Featuring a fryer basket, two grill inserts, a rotisserie spindle and a non-stick pizza pan, this versatile air cooker makes it easy to get creative in the kitchen.
You can set the timer control for up to 60 minutes and keep an eye on dinner through the transparent door panel. This air cooker comes with cooking program presets and a clear digital LED display for ease of use.
You can see here the basket inside the cooker, which I have sitting on the oven rack thing, over the drip pan. I have found it to be very easy to use and very easy to clean up afterwards.
All of the bits go into the dish washer so clean up is really a breeze.
.JPG "Air Fryer Roast Chicken")
My chicken was cooked in about 50 minutes and registering at the correct temperature at its thickest part. (165*F/74*C.) It smelled gorgeous while it was cooking. I could hardly wait to get it out of there!
I am really pleased with mine, and my sister is very pleased with hers also. I have done wings, baked potatoes, baked sweet potatoes, turnip fries, stuffed baked potatoes, from scratch onion rings, oven chips, and frozen breaded chicken in mine, and everything has come out beautifully.
The other day my sister cooked spaghetti squash in hers and it was excellent! I think it is safe to say that we both highly recommend this model. I feed one person regularly from it and my sister feeds three, sometimes four.
.JPG "Air Fryer Roast Chicken")
WHAT YOU NEED TO MAKE AIR FRYER ROAST CHICKEN
Other than the chicken, a few seasonings, some oil and time there is not much else needed!
- 1 (3 1/2 pound/1.587 kg) whole chicken, giblets removed
- 2 TBS canola oil
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
My chicken was cooked in about 50 minutes and registering at the correct temperature at its thickest part. (165*F/74*C.) It smelled gorgeous while it was cooking. I could hardly wait to get it out of there!
I did check it about 10 minutes before the intitial cook time was up just to make sure I didn't over cook it. There is nothing worse than over-cooked, dry chicken!
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HOW TO COOK AIR FRYER ROAST CHICKEN
Nothing could be simpler. I am so impressed with this! NO fuss NO muss!
Combine the oil an all of the seasonings in a small bowl. Set aside.
Remove the chicken from the packaging. Pat dry all over with paper towels.
Rub the chicken all over with the oil and seasonings.
Spray the air fryer basket with cooking spray. Place the chicken into the basket breast side down.
.JPG "Air Fryer Roast Chicken")
Cook at 360*F/182*C for 40 minutes. Flip over so that the breast is upright and cook for a further 10 to 15 minutes.
Check the internal temperature by sticking a meat thermometer into the thickest part of the chicken. It should register 165*F/74*C. If it isn't quite there, pop it back into the air fryer, 360*F/182*C for a further 5 to 10 minutes.
Let rest for 10 minutes, then carve and serve.
.JPG "Air Fryer Roast Chicken")
As you can see, the end result was tender and juicy, perfectly cooked chicken with a fabulously crisp and delicious skin! Roast chicken is a real favorite in my house and I am always looking for new ways to cook it. I think I have found a new favorite!
Some other favorite ways of cooking it are:
BUNDT PAN ROAST CHICKEN - The chicken is inverted on the post of a Bundt pan over a bed of vegetables resulting in juicy, flavorful, crispy-on-the-outside roasted chicken (plus veggies!) every single time.
ROAST CHICKEN WITH LEMON & HERB STUFFING - This is a real favorite here with tender juicy chicken, beautiful pan juices and a delicious herbed stuffing!
.JPG "Air Fryer Roast Chicken")
I wonder what I will cook next in my air fryer? Stay tuned, you never know what it could be!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Air Fryer Roast Chicken
Yield: 4
Prep time: 5 MinCook time: 50 MinInactive time: 10 MinTotal time: 1 H & 5 M
I was surprised at how easy and how delicious this was. I highly recommend! If you want gravy I also recommend my Perfect Gravy from Scratch.
Ingredients
- 1 (3 1/2 pound/1.587 kg) whole chicken, giblets removed
- 2 TBS canola oil
- 1/2 TBS kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp sweet paprika
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
Instructions
- Combine the oil an all of the seasonings in a small bowl. Set aside.
- Remove the chicken from the packaging. Pat dry all over with paper towels.
- Rub the chicken all over with the oil and seasonings.
- Spray the air fryer basket with cooking spray. Place the chicken into the basket breast side down.
- Cook at 360*F/182*C for 40 minutes. Flip over so that the breast is upright and cook for a further 10 to 15 minutes.
- Check the internal temperature by sticking a meat thermometer into the thickest part of the chicken. It should register 165*F/74*C. If it isn't quite there, pop it back into the air fryer, 360*F/182*C for a further 5 to 10 minutes.
- Let rest for 10 minutes, then carve and serve.
Thank you so much for visiting! Do come again!
I'm really excited to share this recipe with you today for Air Fryer Turnip Fries. A deliciously healthy take on the classic French Fry.
Except these are much lower in fat and are low carb and keto and diabetic friendly. This is also a small batch recipe, sized just for two people.
.JPG "Air Fryer Turnip Fries")
I was inspired by a recipe I originally found on Sugar Free Londoner, for turnip fries. She used the smaller white turnips. I have not seen those here so I adapted it to use the larger rutabaga/turnip/Swede.
I also adapted it to make a smaller amount, enough for just two people, and I have to say they are really delicious. They came out crisp and filled with flavor!
.JPG "Air Fryer Turnip Fries")
I confess, I don't use my air fryer enough. I have used it successfully to make baked sweet potatoes and regular baked potatoes.
I have also used it to do Twice Baked Potatoes with great success. Its also very good for reheating frozen food such as frozen chips and fish, chicken etc.
All in all though I feel I need to use it more. The use I am getting out of it thus far hardly justifies me having it. I suspect I will use it a lot more in the summer months when I don't want to be turning on a hot oven.
.JPG "Air Fryer Turnip Fries")
WHAT YOU NEED TO MAKE AIR FRYER TURNIP FRIES
Really you only need a very few ingredients. A Swede/rutabaga/turnip, some light olive oil and some seasonings.
- 4 1/2 inch thick center cuts of one medium peeled rutabaga (Swede)
- 1/2 TBS light olive oil
- 1/4 tsp sweet paprika
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder (not salt)
- 1/8 tsp onion powder (not salt)
.JPG "Air Fryer Turnip Fries")
You can certainly play around with the seasonings a bit and use different ones than the ones I have used here. Mexican seasonings such as cumin and chili powder would be very nice.
You could also make curry fries by using a curry powder. Those would be especially nice served with a yogurt dip.
.JPG "Air Fryer Turnip Fries")
HOW TO MAKE AIR FRYER TURNIP FRIES
These are really very simple to make. The most complicated bit is cutting them up!
I had a medium sized turnip/rutabaga, about six inches in circumference. I peeled it all and then cut it crosswise into 1/2 inch thick rounds/slabs.
I then cut the rounds into 1/2 inch thick slices, giving me sticks that were roughly 1/2 inch thick fries. You do want to make sure all of your vegetable sticks are sized about the same so that cook at the same time and evenly.
.JPG "Air Fryer Turnip Fries")
First prepare your rutabaga. Cut the slices crosswise into 1/2 inch slices. You should have wands now which are 1/2 inch square, with the exception of the end pieces.
Place the rutabaga into a bowl and then toss together with the oil and all the slices until thoroughly coated.
Place the wands of rutabaga into a single layer in the basket of your air fryer (You may need to work in two batches)
.JPG "Air Fryer Turnip Fries")
Air fry at 350*F/180*C for 10 minutes. They should be golden brown and just cooked through.
If you are having to do this in batches, remove the cooked fries to a baking sheet and keep warm in a low oven while you repeat and cook the remaining strips.
Serve hot. For a keto diet you can serve these with sugar free ketchup.
.JPG "Air Fryer Turnip Fries")
My air fryer is a Kuraidori which I bought at my local Home Hardware. Its got a fairly large cooking space and actually came with a rotisserie, which I have not used yet. It would have to be a very small chicken or roast to do so, but I am only one person so that is alright with me.
I have found it very easy to use so far and have had success with everything I have cooked in it. I also have a Cuisinart Toaster Oven/Air Fryer which I call the cremator. I have not had much success air frying in that one, although it did come highly recommended by America's Test Kitchen.
You really need to do a lot of research before you buy one and think about it as they are not really very cheap. In the UK I had a T-Fal one and I really loved that one, although it was large and took up a lot of storage space. I had to keep it in my bedroom closet, which meant I often forgot that I even had it and it did not get used very much.
.JPG "Air Fryer Turnip Fries")
Another thing you might want to consider when buying one. The food is not like deep fried food. If you think that you are going to end up with chips and things that are the same as deep fried, you are going to be largely disappointed.
The food it cooks is good, but not even close to being comparable to deep fried.
Having said that, if you are in the market for something which is going to help you cut back on time and calories and still produce tasty food, then its just the ticket.
If you have a really large family you will need to buy a really large model and even then you may have to cook in batches. For a small family such as mine, this one works great!
And yes, these Air Fryer Turnip Fries are excellent! I highly recommend!
Air Fryer Turnip Fries
Yield: 2
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
A delicious healthy take on French fries cooked in an air fryer. These are crisp and flavor filled!
Ingredients
- 4 1/2 inch thick center cuts of one medium peeled rutabaga (Swede)
- 1/2 TBS light olive oil
- 1/4 tsp sweet paprika
- 1/8 tsp black pepper
- 1/4 tsp salt
- 1/8 tsp garlic powder (not salt)
- 1/8 tsp onion powder (not salt)
Instructions
- First prepare your rutabaga. Cut the slices crosswise into 1/2 inch slices. You should have wands now which are 1/2 inch square, with the exception of the end pieces.
- Place the rutabaga into a bowl and then toss together with the oil and all the slices until thoroughly coated.
- Place the wands of rutabaga into a single layer in the basket of your air fryer (You may need to work in two batches)
- Air fry at 350*F/180*C for 10 minutes. They should be golden brown and just cooked through.
- If you are having to do this in batches, remove the cooked fries to a baking sheet and keep warm in a low oven while you repeat and cook the remaining strips.
- Serve hot. For a keto diet you can serve these with sugar free ketchup.
So, I am finally coming to terms with loving my Air Fryer. Last week I was air frying sweet potatoes and this week it is regular potatoes. Bake Potatoes, or Jacket Potatoes as they are also known in the UK.
I can see where this machine is really going to come in handy this summer when the really hot temperatures hit. It will go a long ways towards helping to keep my kitchen cool. I love that it is the ideal size for cooking for an individual or a couple.
That also will help to keep the electricity bill in check. It costs a lot less to run an air fryer than it does to heat up a whole oven.
Potatoes cook beautifully in the air fryer. If you want a perfect baked potato you want to start off with the right kind of potato for the best results.
In my opinion that is a potato with a nice floury interior. Here in North America that is a russet potato. In the UK , a King Edward is ideal. You really don't want a waxy, new type of potato.
The skin is my favorite part of the baked potato so make sure you scrub your potatoes really well. A vegetable brush and running cold water does the perfect job.
Once you have them scrubbed however, make sure you dry them off really well. Otherwise they will steam in the air fryer and you are not wanting that to happen. You want a crisp skin, not a steamed skin.
Also prick them all over with a fork so that they don't explode all over your air fryer when they are cooking. This also applies to the oven if you are using the oven. I have had to clean up this kind of a mess in the past and trust me when I say its not fun. It gets everywhere!!
You could also rub them with a bit of oil or butter and some salt and pepper if you wanted to. If I was just having baked potatoes on their own that is what I would do, but today I was going to do something special with them, so I left them plain.
When I was a child my mother used to make us stuffed baked potatoes from time to time, or twice baked potatoes as they are also known. We absolutely loved them!
She would bake the potatoes and then scoop out the flesh, leaving the skins intact. This scooped out flesh would be mashed together with milk and butter and some grated onion and seasoning.
This mixture would then be stuffed back into the baked potatoes and she would bake them again for a while longer until they got a bit crispy on top. They were fabulous and made for a real treat for us!
We didn't have anything like this very often so when we did we felt as if all our Christmas's had come at once!
My own children also loved it when I made twice baked potatoes. Of course I added cheese to theirs and sometimes sour cream.
Its like having a restaurant baked potato with all of the toppings stuffed inside instead of piled on top. Yummiliciously tasty! What's not to like about that!
WHAT YOU NEED TO MAKE AIR FRYER TWICE BAKED POTATOES
Just think baked potato and what you would want to spoon on top of yours if you were having one. Its simple really.
- 2 russet baking potatoes (In the UK use something like a King Edward)
- 1 TBS butter
- 1 TBS cream cheese
- 2 TBS grated cheese (cheddar or your favorite kind of cheese)
- 2 TBS sour cream
- 2 TBS grated onion, or one spring onion chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Of course you can add different things if you want. Crispy bits of bacon are always nice. You can also add chopped cooked broccoli or cauliflower which is also nice.
If you want you can sprinkle additional cheese on top for every more cheesiness. Today I kept it pretty basic. Also do note, this recipe is for two hearty eaters or four light eaters.
HOW TO MAKE AIR FRYER TWICE BAKED POTATOES
Start by scrubbing your potatoes really well, then pat them dry with some paper towels. Prick them all over with a
fork.
Pop them into the basket of your air fryer and then bake them for 40
minutes at 400*F/200*C. Flip them over halfway through the bake time.
When they are done they will yield lightly to pressure.
Remove the potatoes from the air fryer and cut them in half lengthwise.
Scrape out any flesh from each half into a bowl, leaving a shell about 1/4
inch thick throughout.
Mash the potato flesh with all of the remaining ingredients, mixing
everything well together. Pile the flesh back into the potatoes roughly.
I like
to leave a lot of texture, so I make sure they have a pretty rustic look. Don't mash them down into the skins. Leave them light and a bit airy.
Serve immediately, and enjoy, enjoy, enjoy!!!
I could make a whole meal of these and nothing else! Yes, I love them that much! I love all of the crispy potato bits, and the crisp skin.
But then again, the potato is my favorite vegetable so there is not much about a potato that I do not like!
Air Fryer Twice Baked Potatoes
Yield: 2
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Crisp skinned baked potatoes, stuffed with a fabulously tasty filling, and then baked again. In the air fryer. Perfectly delicious.
Ingredients
- 2 russet baking potatoes (In the UK use something like a King Edward)
- 1 TBS butter
- 1 TBS cream cheese
- 2 TBS grated cheese (cheddar or your favorite kind of cheese)
- 2 TBS sour cream
- 2 TBS grated onion, or one spring onion chopped
- 1/4 tsp garlic powder
- salt and black pepper to taste
Instructions
- Scrub your potatoes really well, then pat dry. Prick them all over with a fork. Pop them into the basket of your air fryer and then bake them for 40 minutes at 400*F/200*C. Flip them over halfway through the bake time. When they are done they will yield lightly to pressure.
- Remove the potatoes from the air fryer and cut them in half lengthwise. Scrape out any flesh from each half into a bowl, leaving a shell about 1/4 inch thick throughout.
- Mash the potato flesh with all of the remaining ingredients, mixing everything well together. Pile the flesh back into the potatoes roughly. I like to leave a lot of texture.
- Pop the potato halves back into the air fryer basket and return to the air fryer. Cook for a further 5 minutes at 400*F/200*C or until heated through and you have crisp golden bits across the surface.
- Serve immediately.
Notes
You can add chopped crisp bacon bits to the potato filling if you wish and sprinkle additional cheese on top prior to returning to the air fryer. Its a matter of choice.
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