I also have a new air fryer, a built-in mode of my new GE stove. I tested it with varying degrees of success.
Excellent results:
Bone-in, skin on chicken thighs. I wanted to avoid batter drip, so I just patted them with a little EVOO, dredged them in a - 60/40 mix of flour and cornstarch, with lots of salt and adobo spice mix from a local shop. Ten minutes in the fryer, turn around the pan, and let it go another 15 minutes until the instant read showed 160F. It was probably the best homemade chicken I’ve made, very juicy, tender, crispy crust.
- TJ’s tater tots
Very good results:
- the McCain frozen fries that people raved about elsewhere.
- meatballs of beef and pork, a little overcooked.
Still needs adjustment:
- Sort-of Cantonese style salt-and-pepper calamari. Dusted with cornstarch and a little rice flour, with lots of salt and pepper. The rice flour didn’t really work–it got too crunchy, and there was no browning at all after 5 minutes. “Sort-of Cantonese”, because I didn’t have any jalapenos to add, and it didn’t have the flavor from sesame seed or peanut oil. I’ll try spritzing them with the oil next time.
I’m liking this new toy!
