AIR FRYER FRIED CHICKEN
Making fried chicken in an air fryer is a revelation. You can achieve a crispy crust and juicy interior without all the steps of deep-frying. A soak in seasoned buttermilk adds extra flavor-as little as 1 hour will make a difference, but overnight is even better. Because of the capacity of a standard air fryer, we cook the chicken in batches. You can rewarm the first batch in a 250-degree oven for 10 minutes if you'd like to serve it all hot at once.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the buttermilk, garlic, 1 tablespoon salt and 2 teaspoons pepper in a large resealable plastic bag or container. Add the chicken pieces, seal and refrigerate at least 1 hour and up to overnight, turning the bag once or twice.
- When you are ready to cook the chicken, combine the flour, paprika, garlic powder, onion powder, 1 tablespoon salt and 1 teaspoon pepper in a shallow bowl or dish. Stir well with a fork to combine. Drizzle 2 to 3 tablespoons of the buttermilk mixture from the bag over the flour and toss well to create small lumps throughout.
- Remove the chicken from the marinade. Spray the basket of a 3.5-quart air fryer with olive oil cooking spray and preheat to 360 degrees F.
- Dredge 3 thighs and 3 drumsticks in the flour mixture, shaking off the excess. Place the pieces in the preheated air-fryer basket, skin-side up without touching. Spray the chicken generously with the cooking spray and air fry until the chicken is cooked through and the crust is crisp and deep golden, about 27 minutes. Check on the chicken halfway through to spray any spots that still look floury with more cooking spray and flip the drumsticks only.
- When the chicken is done, remove it from the air fryer and season lightly with salt. Repeat the dredging and air-frying process with the remaining chicken. if you like, rewarm the first batch in an oven at 250 degrees F for 10 minutes before serving.
CHICKEN YAKITORI
I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.
YAKITORI (GRILLED CHICKEN KEBABS)
Yakitori is chicken and various other things (mainly chicken, as tori means chicken) skewered, brushed with a sweetish sauce, and grilled to perfection. My version utilizes a simplified sauce and is cooked under the broiler, although it can be grilled, too. Yakitori is best eaten fresh while still very hot. Try with a Japanese beer, if you drink beer. I like to serve it as a meal, but it's intended to be more of a snack. Besides the kebab ingredients here, you can also use chicken gizzards or livers, wing drummettes, little meatballs of minced chicken, shitake mushrooms, bell peppers, or gingko nuts. The skewers should be quite small--just enough for a bite or two each.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- To make sauce, combine all ingredients in a small saucepan. Bring to a boil, remove from heat, and set aside.
- To prepare kebabs, cut thigh meat into bite-sized pieces. Cut thick parts of onions into 1-inch pieces, discarding the leaves. (See comments for additional suggestions for skewers.).
- Thread pieces of chicken and onion alternately onto skewers, just 1-2 of each per skewer.
- Dip each skewer into the sauce until well coated; place on a broiling pan.
- Brush with additional sauce, and place under hot broiler, about 4-6 inches from heat.
- Broil until the sauce begins to blacken around high points of skewers, about 4-5 minutes.
- Brush again with sauce, flip and brush other side. Continue broiling for another 4-5 minutes or until just starting to char.
- Repeat if necessary until chicken is cooked through.
- Serve immediately. Discard any remaining sauce.
Nutrition Facts : Calories 834.8, Fat 46.4, SaturatedFat 13.3, Cholesterol 254.2, Sodium 2453, Carbohydrate 35, Fiber 3.1, Sugar 17.6, Protein 57.5
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