Cody Casey
Frying chicken in an air fryer is an easy and convenient way to get crispy, juicy fried chicken. This can be achieved by using the Emeril Lagasse Power AirFryer 360, which allows you to fry chicken without the need for large quantities of oil. The recipe involves coating chicken pieces in buttermilk, flour, and seasoning, and then frying them in the air fryer for a set amount of time. The result is delicious, crispy fried chicken with a fraction of the oil used in traditional frying methods.
How to cook fried chicken in an Emeril Lagasse Air Fryer
| Characteristics | Values |
|---|---|
| Marinade | Buttermilk, Essence, salt, sugar, garlic, and black pepper |
| Marinating time | 4-24 hours |
| Coating | Flour, Essence, cayenne pepper, eggs, and crumbs |
| Cooking temperature | 375°F/191°C |
| Cooking time | 40 minutes |
| Serving temperature | 160°F/71°C |
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What You'll Learn
Soaking the chicken in buttermilk
To prepare the buttermilk brine, start by pouring the buttermilk into a large bowl. The amount of buttermilk required will depend on the quantity of chicken you plan to soak. For a standard batch of fried chicken, use approximately 1 cup of buttermilk. Then, add your desired seasonings to the buttermilk. This can include salt, sugar, black pepper, garlic, and even a touch of cayenne pepper for a subtle kick. Whisk the ingredients together until they are well combined and the seasonings are dissolved.
Next, it's time to prepare the chicken. For this recipe, you can use a variety of chicken pieces, such as legs, thighs, or breasts. It's recommended to remove the skin from the chicken to allow the buttermilk brine to better penetrate the meat. Simply use your fingers to gently loosen and peel away the skin. Once the chicken is prepared, you can begin the soaking process.
Fully submerge the chicken pieces in the buttermilk brine, ensuring they are completely coated. Cover the bowl with plastic wrap or transfer the mixture to a large resealable bag. Place it in the refrigerator and let the chicken soak for at least 4 hours, but preferably overnight (up to 24 hours). The longer the chicken soaks, the more tender and flavourful it will become. When you're ready to cook, remove the chicken from the brine and shake off any excess buttermilk. Your chicken is now ready for the breading and frying process!
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Coating the chicken in flour
To coat the chicken in flour, you will need to first combine flour with the remaining 1/4 cup of Essence and cayenne pepper in a large doubled brown paper bag or a plastic freezer bag. You can also add the flour to a large bowl if you don't have any bags. The amount of flour you'll need depends on how much chicken you're cooking, but make sure it's enough to thoroughly coat each piece.
Once you have your flour mixture ready, it's time to coat the chicken. Drop the chicken pieces into the flour mixture, a few pieces at a time, and shake the bag or bowl to completely coat the chicken. If you're using a bowl, you can also use your hands or tongs to ensure each piece is evenly coated. Make sure to coat all sides of the chicken, gently shaking or turning the pieces to get an even coverage.
After the chicken is coated, remove each piece from the flour mixture, shaking off any excess flour as you go. You can gently tap or shake the coated chicken to remove any loose flour. This step ensures that the chicken doesn't end up with a thick, cakey coating and also prevents excess flour from burning during the frying process.
Repeat the coating process with the remaining chicken pieces until all of them are evenly coated in the flour mixture. It is important to work in batches to ensure that the flour evenly adheres to the chicken and that every piece is properly coated. Once all the chicken is coated, it's almost time to start frying!
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Preparing the air fryer
To prepare the air fryer, start by combining buttermilk, salt, sugar, and garlic in a large non-reactive bowl. For extra flavour, add black pepper to the mix. Stir the ingredients together until they are well blended. Next, immerse the chicken in the mixture and place it in the refrigerator for at least four hours, but no more than 24 hours.
After the chicken has been soaked, combine flour with cayenne pepper in a large doubled brown paper bag or a plastic freezer bag. You can also add any other spices or seasonings of your choice to this flour mixture. Drop in a few pieces of chicken at a time, seal the bag, and shake it to coat the chicken thoroughly. Remove the chicken from the bag, shaking off any excess flour. Repeat this process until all the chicken pieces are evenly coated.
Place the coated chicken on a wire rack set over a sheet pan. Allow the chicken to rest for at least 20 minutes before frying. This step helps the coating set and ensures a crispy texture. While the chicken is resting, you can start heating up your Emeril Lagasse air fryer.
Set the temperature to 375 degrees Fahrenheit or 191 degrees Celsius. Also, set the timer for 40 minutes. These settings will ensure that your chicken cooks through evenly and reaches the desired internal temperature of 160 degrees Fahrenheit or 71 degrees Celsius. Once the air fryer is preheated and the chicken has rested, you are ready to begin the cooking process.
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Cooking time and temperature
When cooking fried chicken in an Emeril Lagasse Air Fryer, it is important to note the specific cooking time and temperature to ensure the chicken is cooked thoroughly and remains juicy and tender.
Firstly, set the temperature control knob to 375 degrees Fahrenheit or 191 degrees Celsius. This temperature setting ensures the chicken cooks evenly and efficiently without drying out. It is important to allow the air fryer sufficient time to preheat and reach this temperature before adding the chicken.
The cooking time for fried chicken in the Emeril Lagasse Air Fryer is approximately 40 minutes. This duration ensures the chicken is cooked thoroughly, allowing the heat to penetrate the meat evenly. During this time, the hot air circulated by the air fryer crisps up the coating, resulting in a golden and delicious exterior.
It is important to note that cooking time may vary slightly depending on the size and thickness of the chicken pieces. For larger or thicker cuts, consider extending the cooking time by a few minutes to ensure they are cooked through. Conversely, for smaller or thinner pieces, a slightly shorter cooking time may be adequate.
The ideal internal temperature for cooked chicken is 160 degrees Fahrenheit or 71 degrees Celsius. To ensure food safety and doneness, it is recommended to use a meat thermometer to check the internal temperature of the thickest part of the meat. Once the chicken has reached this internal temperature, it is ready to be served and enjoyed.
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Serving temperature
Once the desired internal temperature is reached, the chicken is ready to be served and eaten. It is important to note that the chicken will continue to cook for a brief period after being removed from the air fryer due to residual heat, so it is advisable to account for this and remove the chicken just before it reaches the desired temperature.
The external temperature of the chicken, or the temperature of the air fryer, is also important to consider. The air fryer should be preheated to 375 degrees Fahrenheit or 191 degrees Celsius before placing the chicken inside. This ensures that the chicken cooks evenly and efficiently during the cooking cycle.
Additionally, it is worth mentioning that the temperature of the chicken before cooking is also a factor. The recipe calls for the chicken to be soaked in buttermilk before dredging and placing it in the air fryer. This step should be done with cold buttermilk, taken directly from the refrigerator, to help the chicken remain at a safe temperature during the marinating process.
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Frequently asked questions
Fry the chicken for 40 minutes at 375 degrees Fahrenheit or 191 degrees Celsius. The chicken is ready to serve when its internal temperature reaches 160 degrees Fahrenheit or 71 degrees Celsius.
Combine buttermilk, salt, sugar, and garlic in a large bowl. Soak the chicken in this mixture for at least 4 hours and up to 24 hours. Then, coat the chicken with a mixture of flour, cayenne, and Essence.
Heat the oil to 300 degrees Fahrenheit over medium-high heat.
