Creative Frying: Delicious 2-Quart Fryer Recipes

A 2-quart fryer is perfect for singles or couples, but it's less ideal for families. In this size of fryer, you can cook approximately 1 pound of French fries, 2 small chicken breasts, or a personal pizza (around 8 inches). If you're cooking for more than two people or want to meal prep, you may want to consider a larger model.

Chicken breasts

To fry chicken breasts in a 2-quart fryer, you can follow these general steps:

• Pound the chicken breasts to an even thickness. This helps ensure even cooking.
• Season the chicken breasts. You can use a variety of seasonings like steak seasoning, paprika, garlic powder, onion powder, black pepper, or a combination of these. You can also use a dry brine of salt to help improve the texture and flavour.
• Preheat the 2-quart fryer to around 400°F.
• Brush the chicken breasts with oil. This helps the seasonings adhere and gives the chicken a nice golden colour.
• Place the chicken breasts in the fryer. Depending on the size of your fryer, you may need to cook them in batches to avoid overcrowding.
• Cook the chicken breasts for around 13 minutes total, flipping them halfway through. The exact cooking time will depend on the thickness and weight of the chicken breasts.
• Use a meat thermometer to check that the internal temperature of the chicken has reached 165°F. If not, cook for an additional 1-2 minutes.
• Remove the chicken breasts from the fryer and let them rest for 5 minutes before slicing or serving.

• You can also cook frozen chicken breasts in the fryer. Cook them directly from frozen at 400°F for around 30 minutes, flipping them halfway through.
• If your 2-quart fryer doesn't reach 400°F, you may need to add a minute or two to the cooking time.
• If you're cooking thicker chicken breasts, you may need to increase the cooking time to around 13-16 minutes.
• Don't overcrowd the fryer. Leave some space around the chicken breasts for air to circulate, which helps with browning.

By following these steps and tips, you can fry delicious, juicy, and tender chicken breasts in your 2-quart fryer.

Pizza

A 2-quart air fryer is perfect for cooking small meals or snacks for one person. You can make pizza in an air fryer, and the process is quite simple. Here is a guide to help you get started.

Getting the Pizza In:

The first challenge is transferring the raw pizza into the air fryer basket. The best way to do this is by using parchment paper. Place the uncooked pizza on a sheet of parchment paper and carefully lower it into the basket. You may need to rearrange the toppings as they might slide to the centre. Then, carefully remove the parchment paper.

Pre-cooking the Crust:

Once the pizza is in the air fryer, pre-cook the crust for about 3 minutes at 380 degrees Fahrenheit (190 degrees Celsius). Prick the dough with a fork before pre-cooking.

Adding Toppings:

After pre-cooking the crust, it's time to add your desired toppings. Start by spreading pizza sauce over the crust and then sprinkle shredded mozzarella cheese. You can also add pepperoni slices and onion slices (optional). If you like, you can add a sprinkle of dried basil and red pepper flakes.

Cooking the Pizza:

Cook the pizza until the crust is golden brown and crispy, and the cheese has melted. This usually takes around 7 to 9 minutes. Keep in mind that cooking times may vary depending on your air fryer, so it's important to check frequently to avoid overcooking.

Tips:

• An extra sprinkle of mozzarella cheese on top can help anchor the toppings and prevent them from flying off during cooking.
• If you want to keep the first pizza warm while cooking another, place it in the oven at the lowest temperature.
• For reheating leftovers, set the air fryer to 325 degrees Fahrenheit (165 degrees Celsius) and cook for about 4 minutes.

Enjoy your freshly made, crispy pizza straight from your 2-quart air fryer!

French fries

Ingredients:

• 1 kg / 2 lb (3-4) floury potatoes (US: Russet/Idaho, UK: Maris Piper, King Edward)
• 2 tbsp white vinegar
• 1 tbsp cooking salt / kosher salt
• 1 litre/quart canola/vegetable oil
• Salt or seasoning of choice

Method:

• Cut the potatoes into 6 mm / 1/4" French fries. A neat trick for crispier fries is to use a serrated knife, as it creates a rougher surface.
• Keep the cut fries submerged in a bowl of water to prevent browning while you cut the rest. There's no need for actual soaking.
• Rinse the potatoes in a colander under tap water for 15-20 seconds.
• Place the fries in a pot with 2 litres/quarts of cold tap water, vinegar, and salt. Bring to a boil, then reduce the heat so the surface is rippling gently. Cook for 10 minutes, then remove the fries with a slotted spoon and place them in a colander.
• Spread the fries on two tea towel-lined trays and let them steam dry for 5 minutes.
• Pour 3 cm / 1.2" of oil into a pot that is at least 10 cm/4" high. For safety, ensure there is at least 7 cm / 3" from the oil surface to the rim of the pot.
• Separate the fries into 3 batches for cooking. Heat the oil to 205°C/400°F over medium-high heat.
• Lower 1/3 of the first batch of fries into the oil. Wait 10 seconds, then add another 1/3. Wait another 10 seconds and add the final 1/3. This staggered approach reduces the amount of oil bubbling.
• Fry for 50 seconds, moving the fries around once or twice. Remove them from the oil and place them on paper towel-lined trays. They will still be white and floppy at this stage.
• Repeat the above step with the remaining two batches, ensuring the oil is back at 205°C/400°F before cooking.
• Allow the fries to cool for 30 minutes.
• Heat the oil to 205°C/400°F again. Fry half of the fries for around 4 minutes, or until golden brown and crispy. Remove them from the oil and place them in a large paper towel-lined bowl. Repeat with the remaining fries.
• Sprinkle the fries with salt or your chosen seasoning. Toss and serve!

Your fries will stay crispy even once they've cooled down, so take your time and enjoy the fruits of your labour!

Chicken wings

A 2-quart fryer is perfect for singles or couples, but probably not ideal for families. It can fit approximately 2 small chicken breasts, which is roughly equivalent to 4 chicken wings.

Frying chicken wings will give you tender, juicy wings with the crispiest skin. The magic of frying locks in moisture and adds crunch. Frying also doesn't take too long, with most recipes taking around 30 minutes.

Ingredients

• Fresh or thawed chicken wings
• Canola or other stable, neutral oil with a smoke point higher than 350°F
• Flour: Only 1/2 cup for a very light and crispy crust
• Seasonings: kosher salt, freshly ground black pepper, paprika, garlic powder, onion powder, and cayenne powder

Steps

• Heat oil in a large pot or Dutch oven to 350°F.
• Fit a wire rack over a rimmed baking sheet, or line the baking sheet with paper towels.
• Season chicken wings with salt and pepper.
• Place flour and seasonings in a large bowl and whisk to combine.
• Add the wings and toss until each wing is well-coated.
• Fry the wings in 2 to 3 batches, cooking until golden-brown and crisp, for about 5 to 8 minutes.
• Use a spider or slotted spoon to transfer wings to the baking sheet.
• Let cool for 5 minutes before serving.

Tips

• Fry in batches to avoid overcrowding the pan, which can lower the oil temperature.
• Turn the wings over a few times to ensure all sides are submerged in oil.
• Remove the wings from the hot oil directly to a wire rack fitted inside a sheet pan to let the wings cool evenly without steaming and to drain excess oil.

Fish and chips

To make fish and chips in a 2-quart fryer, you will need the following ingredients:

• Oil for frying (vegetable oil or another neutral-flavoured oil)
• White fish fillets (such as cod, pollock, haddock, catfish, perch, or mahi-mahi)
• All-purpose flour
• Cornstarch (optional)
• Baking powder
• Salt and pepper (and/or garlic powder, onion powder, paprika, and cayenne pepper)
• Egg
• Milk or beer
• Potatoes for chips/fries

Step 1: Prepare the fish

Depending on the size and shape of your fillets, cut them into strips that are long and at least 1 inch wide. Lay the fish fillets on a paper towel and pat them dry. Season them generously with salt and pepper, and then dredge each fillet in a little bit of flour.

Step 2: Make the batter

In a large bowl, mix the flour, cornstarch (if using), baking powder, and seasonings. Whisk in the milk or beer to the flour mixture and continue mixing until you have a slightly thick, smooth batter. If it’s too thick, add a little more liquid.

Step 3: Coat the fish

Dip the prepared fillets into the batter and use a spoon if needed to help coat the entire fillet. Place the fish pieces back in the flour mixture and sprinkle with more flour to fully coat, shaking off any excess.

Step 4: Heat the oil

Add oil to your 2-quart fryer—about 1-2 inches full—and heat the oil to 350 degrees Fahrenheit. Use a thermometer to monitor the oil temperature to ensure it stays between 350 and 375 degrees Fahrenheit.

Step 5: Fry the fish

Carefully lower a few dipped fillets at a time into the hot oil, working in small batches so you don’t overcrowd the pan. Fry for approximately 5-7 minutes, turning occasionally, until the batter is crisp and golden and the fish is cooked through. Remove the fillets from the hot oil and drain on paper towels.

Step 6: Make the chips/fries

While the fish is cooking, slice and fry your potatoes. Place the sliced potatoes in a medium bowl and cover with cold water. Soak the potatoes for at least 30 minutes, and up to 3 hours, changing the water at least once if soaking for longer than 30 minutes. Drain the water from the potatoes and dry them thoroughly with a towel. Heat oil in a separate pan or your 2-quart fryer to 400 degrees Fahrenheit. Place the fries in the basket and fry for 7 minutes. Toss, then fry again for another 7 minutes or until the fries are golden brown and crispy. Sprinkle with salt and pepper.

Step 7: Serve

Serve the fish and chips with homemade tartar sauce, ketchup, malt vinegar, and/or lemon wedges for a truly remarkable meal!

Frequently asked questions