Like everyone else in January, I’m making a conscious effort to eat a bit better. The ole lad bought a Philips Air Fryer before Christmas and I was interested in trying it out. I was a bit sceptical about the air fryer. The only thing I ever fry in a significant amount of oil are donuts, tempura prawns or buttermilk chicken. From reading reviews online I didn’t find many (if any) people talking about making these kinds of foods in an air fryer. Most people were using them to cook pre-made chicken fillets or frozen chips.
One of my favourite chicken dishes is buttermilk chicken. The recipe I use for buttermilk chicken is from Eimear Coffey’s blog Ruminations, Rugby and Ruination. There are some absolutely gorgeous recipes on her blog and I’d highly recommend trying them out. I’ve lost count the amount of times I’ve made this chicken. It’s a really easy dish to make and tastes just as good as buttermilk chicken you’d get anywhere else.
The first time I made it in the air fryer I made it with thighs and drumsticks and left the skin on. The second time I made it with chicken fillets. To get the more ‘KFC’ authentic chicken I’d recommend leaving the skin on.
I also tried making donuts in the air fryer. More about them next week.
Obviously, these aren’t completely guilt free as you’re still using some oil albeit a significantly less amount.