Air Fryer Essentials Crispy Thighs And Fries Recipes

AIR FRYER ESSENTIALS: CRISPY THIGHS AND FRIES

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. Chef's Note: To Brine, or not to Brine... That is the Question. When it comes to brining I usually like to brine chicken and/or pork, because it adds some flavor, and keeps the pork or chicken moist during the cooking process.
• 4. Chef's Tip: To make sure that your chicken thighs have a crispy skin, allow them to sit uncovered in the fridge for about two hours, before covering in the oil, and spices.
• 5. Coat the chicken thighs in the olive oil.
• 6. Add all the spices, and flour to a bowl, and then coat the chicken thighs in the mixture.
• 7. Add to the basket of your air fryer.
• 8. Cook at 375f (190c), for 20 minutes.
• 9. Flip the chicken, and continue to cook for an additional 6 minutes.
• 10. Flip one more time, raise the heat to 400f (205c), and cook for an additional 5 minutes.
• 11. PLATE/PRESENT
• 12. Serve with some fries (I used my homemade potato puffs), and a bit of ketchup. Enjoy.
• 13. Keep the faith, and keep cooking.

AIR FRYER FRENCH FRIES

Steps:

• Cut each potato lengthwise into 3/8-inch-thick slices. Slice sections into sticks also about 3/8 inch-wide.
• Cover potatoes with water and let soak for 5 minutes to release excess starches. Drain and cover with boiling water by a few inches (or place in a bowl of boiling water). Let sit for 10 minutes.
• Drain potatoes and transfer onto some paper towels. Blot off the excess water and let cool completely, at least 10 minutes. Transfer into a mixing bowl; drizzle with oil, season with cayenne, and toss to coat.
• Preheat the air fryer to 375 degrees F (190 degrees C). Stack potatoes in a double layer in the fryer basket. Cook for 15 minutes. Slide basket out and toss fries; continue frying until golden brown, about 10 minutes more. Toss fries with salt in a mixing bowl. Serve immediately.

AIR FRYER ESSENTIALS: MALT VINEGAR CRISPY FRIES

Steps:

• 1. PREP/PREPARE
• 2. Yukon gold are the best for this recipe; second best would be red potatoes. Russets will not work, because they will fall apart when boiled.
• 3. Gather your ingredients (mise en place).
• 4. Place the water in a pot and bring up to the boil.
• 5. While the water is coming up to the boil, cut up your potatoes. I leave the skins on; however, if you prefer, you can peel before cutting... Up to you.
• 6. Add the salt, and apple cider vinegar to the boiling water, then add the potatoes.
• 7. As soon as the pot comes back to the boil, set a timer for 4 minutes.
• 8. After 4 minutes, remove from the water, drain on paper towels, and allow to cool down for 15 minutes.
• 9. While the taters are cooling, whisk together the oil coating ingredients in a small bowl.
• 10. Throw in the fries and toss to evenly coat.
• 11. Add them to the basket of your air fryer, set the temperature to 400f (205c), and cook until crispy, about 14 - 16 minutes, depending on the thickness of the fries.
• 12. Chef's Note: About every 2 - 3 minutes, shake the basket. This will keep the fries from sticking together and allow them to evenly cook.
• 13. PLATE/PRESENT
• 14. Serve while nice and hot with your favorite dipping sauce. Enjoy.
• 15. Keep the faith, and keep cooking.

CRISPY AIR FRYER CHICKEN THIGHS

Steps:

• Mix together the granulated garlic, onion powder, thyme, paprika, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Pat the chicken dry and add to a medium bowl. Add the olive oil and half of the spice mix, then toss to combine.
• Add the flour to the remaining spice mix and stir to combine. Transfer the flour mixture to a large resealable bag. Add the seasoned thighs to the bag, seal well and toss until the chicken is fully coated in the flour.
• Preheat a 3.5-quart air fryer to 400 degrees F. Add the chicken thighs to the air fryer basket, skin-side down and without touching. Cook, flipping skin-side up halfway through, until an instant-read thermometer inserted into thickest part (avoiding the bone) reads 165 degrees F, about 18 minutes. Let rest for 5 minutes before serving.