Cody Casey
If you're looking for a way to cook fried chicken without the mess and calories of deep-frying, an air fryer like the Hamilton Beach Sure-Crisp Air Fry Toaster Oven is a great option. To make fried chicken in a Hamilton air fryer, coat the chicken tenders in seasoned flour, place them in the air fryer basket, and cook for 10 minutes on each side until golden and crispy. For juicy, crispy fried chicken in a Hamilton deep fryer, soak the chicken in buttermilk, coat it in seasoned flour, and deep-fry at 350°F for 12-15 minutes.
How to cook fried chicken in a Hamilton fryer
| Characteristics | Values |
|---|---|
| Chicken | 1 whole chicken, cut into 8 pieces |
| Marinade | 2 cups buttermilk, 1 sprig fresh thyme |
| Flour mixture | 4 cups all-purpose flour, 2 teaspoons garlic powder, 2 teaspoons ground marjoram, 2 teaspoons salt, 2 teaspoons thyme leaves, 1 teaspoon black pepper, 1 teaspoon dried sage, 1 teaspoon paprika |
| Oil temperature | 350°F-375°F |
| Frying time | 12-20 minutes |
| Frying method | Deep fry, Air fry |
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What You'll Learn
Preparing the chicken
Firstly, gather your ingredients. You will need a whole chicken (around 3 to 3.5 pounds), cut into 8 pieces, 1 sprig of fresh thyme, 2 cups of buttermilk, 4 cups of all-purpose flour, and various seasonings. The seasonings include 2 teaspoons each of garlic powder, ground marjoram, salt, thyme leaves, and black pepper. You will also need 1 teaspoon each of dried sage, paprika, and additional vegetable oil for frying.
Once you have your ingredients, it's time to prepare the chicken. Start by placing the chicken pieces and thyme in a 13x9-inch glass baking dish. Pour the buttermilk over the chicken and stir until each piece is thoroughly coated. Cover the dish and place it in the refrigerator to chill overnight. This buttermilk bath helps tenderize the meat and adds flavour.
The next day, take the chicken out of the refrigerator and let it come to room temperature. In the meantime, prepare your dry coating mixture. Combine the flour and all the seasonings in a large resealable plastic bag. Seal the bag and shake it well to ensure the seasonings are evenly distributed throughout the flour. You can also divide the mixture into multiple bags for easier coating.
Now, it's time to coat the chicken. First, lift a piece of chicken from the buttermilk, letting the excess buttermilk drip back into the baking dish. Place the chicken into the bag with the flour mixture, seal, and shake gently to ensure an even coating. Repeat this process for each piece of chicken, adding more flour mixture to the bag as needed.
For an extra thick and crispy coating, you can double-coat the chicken. Simply dip the coated chicken pieces back into the reserved buttermilk and repeat the shaking process in the flour mixture. Ensure that each piece is well-coated before moving on to the frying stage.
Finally, prepare a rack for draining the fried chicken by lining a cookie sheet with paper towels and setting it aside. With these steps, your chicken is now ready for frying in your Hamilton fryer!
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Preparing the flour mixture
Firstly, gather your ingredients. The exact measurements may vary depending on personal preference, but a good starting point is 4 cups of all-purpose flour, 2 teaspoons of garlic powder, 2 teaspoons of ground marjoram, 2 teaspoons of salt, 2 teaspoons of thyme leaves, 1 teaspoon of black pepper, 1 teaspoon of dried sage, and 1 teaspoon of paprika. You can adjust the quantities to suit your taste preferences.
Next, combine all the dry ingredients in a large resealable plastic bag. Seal the bag tightly and shake vigorously until all the ingredients are well combined and evenly distributed. This ensures a consistent coating for your chicken pieces. You can also use a large bowl and a whisk or fork to mix the ingredients, but a bag allows for easier coating later on.
If you're preparing a large batch or want to ensure a thorough coating, consider dividing the flour mixture into multiple bags. This is especially useful if you're using buttermilk-soaked chicken, as the moisture can make the flour mixture wet. By having multiple bags, you can maintain a dry mixture to work with.
Once your flour mixture is ready, you can proceed to coat the chicken pieces. Place several pieces of chicken at a time into the bag, seal it, and shake gently to coat all surfaces evenly. If using buttermilk-soaked chicken, allow the excess buttermilk to drip back into the baking dish before adding the chicken to the flour mixture.
For an extra thick and crispy coating, you can double-dip the chicken. After coating the chicken in the flour mixture, dip it back into the reserved buttermilk, and then shake it in the flour mixture again. This technique creates a generous coating that fries up beautifully.
By following these steps, you'll have a well-prepared flour mixture that will result in delicious, crispy fried chicken. Remember, the key to success is ensuring a thorough and even coating of the chicken pieces.
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Preparing the buttermilk mixture
To prepare the buttermilk mixture, you will need buttermilk, flour, garlic powder, marjoram, salt, thyme, pepper, sage and paprika. The exact quantities depend on how much chicken you are preparing, but a good rule of thumb is to use 2 cups of buttermilk for a whole chicken cut into 8 pieces. You will also need a 13x9-inch glass baking dish, a large resealable plastic bag, and a meat thermometer.
Place the chicken and thyme in the baking dish. Pour the buttermilk over the chicken and stir until the chicken is coated. Cover the dish and refrigerate it overnight.
Next, prepare the flour mixture. In a large resealable plastic bag, combine the flour with the garlic powder, marjoram, salt, thyme, pepper, sage and paprika. Seal the bag and shake until the ingredients are well combined.
Lift the chicken from the buttermilk, letting the excess buttermilk drain back into the baking dish. Add several pieces of chicken at a time to the bag of seasoned flour. Shake gently to coat the chicken.
Remove the coated chicken and dip it again in the reserved buttermilk. Repeat the shaking in the flour mixture to get a thick coating.
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Heating the oil
It is important to note that the oil temperature may vary slightly depending on the type of chicken you are frying. For example, chicken fingers or chicken strips will require a higher temperature of 375°F. On the other hand, larger pieces of chicken, such as those used for buttermilk fried chicken, are best fried at 350°F.
When heating the oil, it is essential to use a thermometer to monitor the temperature accurately. This ensures that your oil is not too hot, which could lead to uneven cooking or even burning of the chicken. It is also important to give the oil enough time to heat up properly before adding the chicken.
Additionally, the amount of oil you use will depend on the size of your deep fryer and the quantity of chicken you are cooking. As a general rule, you should always make sure that the oil covers the chicken completely when frying. This ensures even cooking and helps to create a crispy, golden coating.
Once your oil has reached the desired temperature, you can carefully lower the chicken into the fryer. Always use caution when handling hot oil, and avoid overcrowding the fryer to ensure even cooking.
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Frying the chicken
To fry the chicken, first, heat oil in the deep fryer to 350°F-375°F (depending on the recipe). Place one layer of chicken into the fryer basket. Carefully lower the basket into the preheated oil. It is important to be cautious during this step to avoid any accidents.
Fry the chicken for about 15-20 minutes, until a meat thermometer has reached an internal temperature of 165°F-180°F. The coating should be golden brown. If you are using an air fryer, cook the chicken tenders for about 10 minutes on each side until golden and crispy.
Once the chicken is cooked, remove the basket from the oil and drain the chicken on a rack or paper towels. Repeat the frying process with the remaining chicken pieces, if any.
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