Crying over the KFC stock shortages? Here’s how we made tasty (and healthier) fried chicken in an air fryer instead.
There’s a wide array of kitchen appliances that can make cooking tasty treats easier and speedier, but some prove to be more popular than others – and this is certainly the case for air fryers. Two million air fryers were sold between April and June last year, according to market research firm NPD. It’s not hard to see why these kitchen appliances have become so popular – not only do the best air fryers speed up cooking times, they also use considerably less oil to cook healthier versions of dishes that are traditionally deep fried in oil, such as fries and chicken wings. The UK has recently been warned to brace itself for shortages at branches of fast food chicken chain, KFC, due to disruption to the supply chain, and being huge fried chicken fans, this news left us dismayed. So we got to thinking, if air fryers can produce crisp, crunchy fries – can they be used to create a healthier alternative to fried chicken at home if you can’t get your take-away fix from elsewhere? Read on to discover what happened when we made crispy chicken in an air fryer, or if you’ve already decided you want to invest in an air fryer, check out the best prices right now: Before even switching the air fryer on, you’ve got to decide just what to use to coat the crispy chicken. Traditionally, fried chicken is coated in flour mixed with a range of herbs and spices, although the exact 11 that KFC uses in its recipe is a closely guarded secret. However, as cooking in an air fryer uses considerably less oil and a lower cooking temperature than deep frying, I was concerned as to whether the flour would actually brown and cook enough to create a thick crust with a satisfying crunch. So I started rifling through my pantry looking for other coatings I could use that would create a crisp, crunchy crust. In a world before air fryers, chicken coated in breadcrumbs was often touted as a healthy alternative to fried chicken, as it crisps up when cooked in the oven without the need for the same level of oil as deep frying. I grabbed the Panko breadcrumbs, which are drier and flakier than regular breadcrumbs and absorb less oil, retaining a crisp coating while still aiming to be relatively healthy too. Then a box of cornflakes caught my eye. Replacing breadcrumbs with crushed cornflakes has been a popular trend for the past few years for those making healthier fried chicken because it provides a much crisper coating than breadcrumbs, and the warm amber color is more akin to the look of deep-fried chicken.
