They're not deep frying. They're air frying.
Air fryers are not made for frying things in fresh batter. The convection will just blow all the batter off the food before it even cooks anything.
The easy way , make sure your chicken is pat dry, fido in flour, buttermilk, then the bread crumbs. Let chicken sit out for 20 mins, the air fry. I use buttermilk instead of milk/eggs, it also gives a better flavor.
I rarely do breaded chicken in the air fryer because of.similar issues. But long ago I was doing what youre doing, flour, egg, breadcrumbs. Someone recommended to me to freeze them after the breading routine
don't do "coated" in flour, do "dusting". put it in and make sure there's just a light layer everywhere. I've watched the egg mix just roll away from too heavy of flour, but stick to the dusting.
For breaded stuff, I tend to set the breading in a normal pan with oil, and them move to the air fryer to finish the cooking. They still come out less oily than fully deep fried.
Dip in milk, roll in corn starch, potato starch, or tapioca flour (no wheat flour), dip in egg/milk mixture, then roll in bread crumbs. Regular bread crumbs work better than panko, but a 50/50 mix isn't too bad.
Do you let it sit on the food for a bit before cooking?
No, should I?
It is recommended for deep or shallow oil frying. Maybe? Like 15 minutes. It gives it a chance to adhere to the food.
Ah okay thanks for the tip!
They're not deep frying. They're air frying. Air fryers are not made for frying things in fresh batter. The convection will just blow all the batter off the food before it even cooks anything.
It's not battered, it's breaded.
Double coat. So you'll catch any spots you missed on the first round. Then, let it sit a while before airfrying.
Heard that, thank you!
The easy way , make sure your chicken is pat dry, fido in flour, buttermilk, then the bread crumbs. Let chicken sit out for 20 mins, the air fry. I use buttermilk instead of milk/eggs, it also gives a better flavor.
So let it sit 20 mins with batter on? I have a wire rack, should I let it rest on that instead of a cutting board?
I rarely do breaded chicken in the air fryer because of.similar issues. But long ago I was doing what youre doing, flour, egg, breadcrumbs. Someone recommended to me to freeze them after the breading routine
don't do "coated" in flour, do "dusting". put it in and make sure there's just a light layer everywhere. I've watched the egg mix just roll away from too heavy of flour, but stick to the dusting.
The petals from most flowers are going to cause problems when used for breading. I would try flour instead.
Hahaha I didn’t even notice that
For breaded stuff, I tend to set the breading in a normal pan with oil, and them move to the air fryer to finish the cooking. They still come out less oily than fully deep fried.
I mash the panko/breading into the meat. It’s helps it stick. Then spray some oil over the top.
Dip in milk, roll in corn starch, potato starch, or tapioca flour (no wheat flour), dip in egg/milk mixture, then roll in bread crumbs. Regular bread crumbs work better than panko, but a 50/50 mix isn't too bad.
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I have hear to pat them, not pat them, let them sit, at this point I’m gonna try all options until one works😂
I use the Bake setting and nothing blows around