Go to the Recipe: Crispy and Crunchy Golden Air-Fried Chicken
At 8:44, did you say "Nick"?! As in, Nick Gavin?!
Baking the blitzed curly fries into the crispy craggy bits is blowing my mind. I bet there's all sorts of stuff I could do with that crunchy savory topping.
How well do you think a Bosch convection oven might do at this? It isn't an air fryer, but I've often see people compare the two (convection oven and air fryer). If there's a good chance of success, I'll give it a try. But if people say "nah, won't work", then I'll have to try something more 'traditional'. Thanks for the cool ideas here!
You folks would post something like this when um invested in a low carb diet. Rude!
I kid. Looking forward to trying this after I've dropped a few inches.
This seems like the perfect recipe for Joule—why baking vs Sous vide?
This may be my favourite ChefSteps video yet. Excited to try this, although I too only have a wall convection oven... look forward to hearing from others who try it without the air fryer.
OK. You got me on this. Will be doing this week!
I second this! I would like to see what changes if we use sous vide chicks breasts!! I’ve done the air fry fries and it was amazing! I also like the use of parchment paper on the fryer basket. Will have to try that out on the next round of air fried green beans. Can’t say enough about the Breville Smart Oven Air, we use it daily!!!
The last thing I want with my chicken is frozen Arby’s curly fries and potato chips. Big giant pass. Also, the music makes the video extra annoying. Just impart the knowledge. If I want music I’ll put it on myself.
I'm also curious about whether this requires any conversion to a convection oven (see what I did there)
Watching it being eaten looked very messy. Think I will stay with the sous vide method and a quick fry.
Can I substitute curly fries, with say just a plain old homemade french fries? I also don't have a convection oven, what will be your tips for a plain old conventional oven?
Ditto on this question
So, with this method we are drying the skin out slightly where as sous vide stays a bit moist on the skin. Results were good with sous vide but just not quite as good as an old fashion bake. Also it is a bit faster to do this bake method. But results with sous vide were still tasty.
Hi there John, convection oven should work out. Air fry is really just high convection baking. The air fry racks are a big plus though.
Yep. Nick has been back since the summer.
Will the chicken dried out if i remove the foil and keep in chiller
If i use a airfryer to fry can?
I would recommend letting it sit on the counter for 15 min covered with the foil before you remove it and place in the fridge
I think yes to both questions, your time and temp will vary with a home convection oven so keep an eye on it.
Thank you, we were desperate to know your thoughts.
Kyle, if you have access to a combi oven, would that be an advantage for cooking the chicken before breading and what % relative humidity would you suggest?
LOL, timing is everything!
Aside from less mess, are we gaining anything from not deep frying chicken? Air frying always seems like the "healthier" alternative, but the calories saved from not deep frying here seems like it's just added back via the fries and chips.
All speculations aside, that looked like some crispy and crusty fried chicken!
Hey mate, I would like to know this also, I would be using a “Another Oven” 🤦♂️
It’s a discussion board designed to garner “thoughts.” I rarely participate but Chefsteps recently solicited our opinions on our ideal fried chicken. But apparently my “thoughts” on Fried Chicken upset you to such a degree that you were compelled to leave a nasty, pointless reply. Enjoy your Frozen French Fries Fried Chicken. XOXO
Great to hear! Welcome back.
I air fry chicken similarly the way I would fry it without the fries and chips. This seems to be way more complicated then it needs to be.
you could probably do it with a low carb breading (crushed pork rinds and sesame seeds and parmesan and...)
ohh great news, get him in front of the camera too
brilliant and fun / will have to try this; although the snacks here in Denmark are quite different I will probably find a match.
Oh, and what is the latter part of the music, the operatic parts, I can’t seem to remember it?
Nice one, I think that this should work to make some nice crispy homemade fish fingers !
Cool idea, interesting recipe, good music. Thank you for sharing.
Since we recommend covering and sealing the roasting pan your relative humidity shouldn't mater much, more moisture will heat the pan up faster so you might be able to drop some of the cook time.
FYI, no longer desperate.
Thanks, Kyl. I'll give it a try. I have some racks that I use for cooling baked bread, and they can be elevated several inches off a sheet pan surface. So I'll give that a try in lieu of air fry racks. Worth a try.
Thank you for the "thoughts."
What's the next-to-last thing you want with your chicken? Looking for more ideas.
I'll be trialing this recipe in the combi oven. (The idea of using crisps and chips is like f*&^, this is genius) Saying that, according to MC, Vol 2, pp165, "Rational's humidity settings above 50% are difficult to achieve" in practice. Therefore if you are using a manual mode, go for combi mode, 150C, 50% humidity, set probes temp, stick in the chicken and let the oven show you the way - may be manipulate the fan speed, depends.
I can see Chefsteps trialed SV also but the skin was too moist for them - perhaps the excess moisture on the skin released too much moisture to the underside of the exterior on the final step. So, may be after SV keep uncovered in the fridge overnight or so, etc.
I think it basically depends on what texture are you trying to achieve and time willing to spend. SV can keep at 60C and pasteurise the chicken but baking in the combi oven will need to push the wet bulb to at least 70C and let the oven take you there asap at 150C and so on.
After manual trials I will trial “BREADED” setting mode, for control.
Tried this tonight. Flavor was good but I couldn’t get the breading to stick and the breading burnt in my air fryer at 400
@Turnip40
"It’s a discussion board designed to garner 'thoughts.'”
"The last thing I want with my chicken is frozen Arby’s curly fries and potato chips. Big giant pass. Also, the music makes the video extra annoying. Just impart the knowledge."
I'm just curious what thoughts you're trying to garner. We get that you don't like the recipe, or how they present it, and you think they should just give the recipe and the techniques, and piss off with everything else that you haven't personally approved. Was there anything else?
If not, not all that thought provoking.
Hi Robert, sorry to hear you didn't have success. I have a few questions and maybe we can problem solve this for you. First what type of air fryer are you using? The ones we used to make this recipe are more of the countertop oven style. The smaller original style ones might be getting a bit hotter than ours could which could be why you are getting burnt bits. The part of the breading not sticking could be caused if the breading is not fine enough.
Made this last night. Cooked in a standard GE range/oven with a convection setting. Worked great and very yummy.
Hey yes I was using one of the small round air fryers. Could be the case on the breading not being fine enough. I was nervous doing the fries (didn’t want to turn to mush).
Ok. good to know.. When it comes to blitzing up the fries it is better to go to mush than to leave them chunky, through the baking process you will get back to chunks and they will be more tender that way. I would try a lower temp and just keep an eye on it, remember the chicken is already cooked so you are just looking to warm it back up.
Using two fried ingredients (French fries and potato chips) in the breading just eliminates any health benefit you get from air frying. I suspect the majority of people buy an air fryer in order to cook food that tastes like it is fried but has a lower fat and calorie content.
The chicken itself will absorb oil when deep frying. This way the extra fat is contained just to the coating, which also makes it easier to calculate macros/calories.
Personally I'm tempted to try it simply because I hate deep frying. The stink of oil everywhere and the cleanup is awful. If I want healthy food then fried chicken won't be high on the list of foods I'd go for.
Did you try chicharrones?
I just realize I have seen a similar method done by a food supplier (forgot the name) who caters to larger scale food kitchens. When I worked at the hospital, the cooks would bake chicken tenders that was already semi cooked chicken covered with crispy breading. It was actually pretty good and it stayed crispy on the outside even after several hours on the warmer. The chicken overdried by then though. I wish I remember the brand they use. I always wanted to do a copycat recipe. You guys fulfill that wish of mine. Thank you!:)
So I am not a skin fan. Any thoughts on doing this sans skin?
Late to the party on this one but made over the weekend for the family - what an absolute hit!! Was amazed how moist it was after all the cooking (I followed all the pre-make options on day one for a quick finish on day two). Nice job guys!
Thanks Doug. Glad you liked it, this one took a lot of development to get it where we liked it.
