Tillie Doyle
Frying chicken at home can be a daunting task, but the results are hard to beat: juicy, tender meat with a crispy, crunchy exterior. While deep-frying chicken can be intimidating, there are alternatives, such as oil-less fryers, which can be used to cook chicken outside. This method involves three steps: dry brine the chicken for moisture, inject it with a flavourful mixture, and then cook it in the oil-less fryer.
How to cook fried chicken in an oil-less fryer
| Characteristics | Values |
|---|---|
| Type of fryer | Big Easy Oil-Less Fryer |
| Chicken preparation | Dry brine with kosher salt and baking powder (3:1 ratio) |
| Chicken preparation | Inject with herb and honey wine (mead) mixture |
| Chicken preparation | Season with Everglades Fish and Chicken seasoning |
| Chicken preparation | Tie legs together with kitchen twine |
| Fryer preparation | Start fryer with the gas knob fully open |
| Cooking | Put chicken in the fryer basket with the breast side up |
| Cooking | Do not use the lid |
| Cooking | Cook time varies depending on the cooker and outside air temperature |
| Cooking | Cook until internal temperature reaches 165°F |
| Cooking | Let the chicken rest for 15 minutes after removing from the fryer |
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What You'll Learn
Dry brine the chicken for moisture
Dry brining is a simple technique that can take your chicken from bland and boring to tender, flavorful, and crisp with minimal effort. It is a great way to keep the chicken moist and juicy.
A dry brine is simply salting a piece of meat and letting it sit before cooking. For a whole chicken, pat it completely dry, then set it on a rimmed baking sheet or other dish. Season the chicken with kosher salt or baking powder. The salt will act as the brine and the baking powder will help crisp the skin when cooked. You want about a 3:1 ratio of kosher salt to baking powder. You can also add other seasonings like Everglades Fish and Chicken seasoning. The best type of salt to use for dry brining is kosher salt because it sticks the best and distributes more evenly, but coarse sea salt will also work.
For boneless, skinless chicken, all you need is a quick dry brine. Simply pat the chicken dry on both sides, place on a plate or in a dish, and salt on both sides with about 1/2 a teaspoon of coarse or kosher salt per side. Refrigerate the chicken for 30 minutes to 1 hour, then cook as directed.
For a whole chicken, dry brine for 8-24 hours. For bone-in, skin-on chicken breasts, thighs, legs, or wings, dry brine for 2-12 hours. It is recommended to leave the chicken uncovered if you are just refrigerating for a few hours, or use a loose tent of foil or parchment if brining overnight.
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Inject with a herb and honey wine mixture
Injecting your chicken with a herb and honey wine mixture is a great way to add flavour and moisture to your chicken. This is especially important if you are cooking in an oil-less fryer, as you don't want your chicken to dry out.
To make the herb and honey wine mixture, you'll need:
- 1/2 cup of honey wine (also known as Mead)
- 1 stick of salted butter
- 1 teaspoon of sage
- 1 teaspoon of rosemary
- 1 teaspoon of garlic powder
- 1 teaspoon of ground ginger
- 1/2 teaspoon of red pepper
- 1/2 teaspoon of paprika
- Everglades Fish and Chicken Seasoning, to taste
First, melt the butter in a pan over medium-high heat. Add the wine and stir well. Mix in the dry ingredients and simmer for about 15 minutes, allowing the flavours to blend. Remove the mixture from the heat and strain it to prevent the herbs from clogging your injection needle. Allow the mixture to cool.
While the mixture is cooling, remove the chicken from the refrigerator and sprinkle with chicken seasoning. Tie the chicken legs together with kitchen twine. This is an optional step, but it makes it easier to remove the chicken from the fryer basket.
Once the mixture has cooled, inject the chicken at a 45-degree angle about every inch to two inches. Be sure to inject the breasts, and you can optionally inject the legs. The legs are darker meat, which tends to stay juicier during cooking.
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Cook in the Big Easy Oil-Less Fryer
To cook in the Big Easy Oil-Less Fryer, there are three simple steps: dry brine for moisture, inject for flavour, and cook in the Big Easy.
First, dry brine the chicken for moisture. To make the brine, mix kosher salt and baking powder. The salt will act as the brine, and the baking powder will help to crisp the skin when cooked. You want about a 3:1 ratio of kosher salt to baking powder. Season the chicken with a seasoning of your choice.
Next, inject the chicken with a herb and honey wine (mead) mixture. This adds flavour and helps to keep the chicken juicy. Inject the chicken about every inch to two inches. Be sure to inject the breasts. The legs are optional as dark meat tends to stay juicier during the cook.
Finally, put the chicken in the Big Easy basket with the breast side up. Do not use the lid. The cook time will vary depending on your specific cooker and the outside air temperature. Cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Remove the chicken from the Big Easy Oil-Less Fryer and let it rest for 15 minutes.
You can also brush the chicken with melted butter or olive oil before putting it in the fryer for extra crispy skin.
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Tie the chicken legs with kitchen twine
When preparing a whole chicken to be cooked in an oil-less fryer, it is recommended to tie the legs together with kitchen twine. This step is optional but makes it easier to remove the chicken from the fryer basket.
To do this, simply take a length of kitchen twine and tie it around both legs, bringing the ends together to form a knot. You can use a standard knot, such as a single or double knot, or a specialized knot like the butcher's knot or the poultry knot. These specialized knots are designed to be secure while still being easy to untie when needed.
The length of twine you use should be sufficient to go around both legs with enough slack to form a knot. It is better to have a little extra twine than not enough, so start with a longer piece and trim the ends after tying if needed.
Tying the legs of the chicken together helps to ensure that the chicken cooks evenly and that the legs don't splay out during cooking, which can lead to uneven cooking and browning. It also makes it easier to handle the chicken when removing it from the fryer, as you can use the twine to lift and stabilize the chicken.
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Cook time: 1 hour and 10 minutes
To cook fried chicken in an air fryer in about 1 hour and 10 minutes, you'll need to first prepare the chicken by marinating it in buttermilk and a flour mixture. You can also add seasoning to the flour for extra flavour. Leave the chicken to sit for at least 10 minutes and up to 30 minutes.
Next, set up your air fryer by spraying the basket with non-stick spray. Place the chicken pieces inside, ensuring they don't touch, as air needs to circulate around them. Spray the chicken lightly with oil and place the basket in the air fryer. Set the temperature to 350°F and cook for 14 minutes.
After 14 minutes, flip the chicken with tongs, spray with oil again, and cook for another 10 to 12 minutes. The chicken is ready when it reaches an internal temperature of 165°F for white meat and 175°F for dark meat.
Let the chicken rest on a plate for a few minutes before serving. If you have more chicken to cook, you can keep the cooked chicken in a warm oven while preparing the rest.
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Frequently asked questions
To cook fried chicken in an oil-less fryer, follow these three steps: dry brine the chicken for moisture, inject it with a mixture of herbs, honey, and wine to add flavour and keep the chicken juicy, and then cook it in the oil-less fryer.
The ideal temperature for frying chicken is 350˚ to 365˚F, or 165˚F if you are cooking the chicken whole.
The cooking time will vary depending on your cooker and the outside air temperature. As a rule of thumb, it should take around 15 minutes per pound.
Mix kosher salt and baking powder in a ratio of 3:1. Season the chicken with your chosen spices and rub it in well.
Inject the chicken at a 45-degree angle, about every inch to two inches. Be sure to inject the breasts.
