Choosing the right kitchen gadget for the way you eat may be a bit of a risk, but Maureen got it right. She labeled an early attempt. "Learning From a Chicken"
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The following recipe is intended for the Cosori 5.8 air fryer; different speeds and sizes will create different limitations and needs. Consult the manufacturer’s website for your air fryer for details.
My air fryer will accommodate up to a 5.5 lb chicken - which is what you see in the picture. I cooked it at a temperature a bit too high, and one of the legs was very dry. Everything else was delicious. This recipe reflects both what worked and what I intend to do next time. |
Below you'll find Maureen's Roast Chicken, Fried Okra,
Breakfast Eggs, and Cooked Eggs |
Roast Chicken :
Dry your bird very thoroughly, inside and out. I can’t stress the importance of this step in Preparing “roast” chicken successfully.
Salt and (lemon) pepper the interior of your bird, and place some citrus - a piece of lemon or lime perhaps - in the cavity. You can also add a clove of garlic or two if you wish. This is not an exacting recipe and you’ll quickly get the hang of what you like.
This is a good place to stop and preheat your air fryer to 320 degrees.
While the fryer is heating, spray the outside of the bird with avocado oil or rub all over with one tablespoon of olive oil. Be sure to get oil into all the little cracks and crannies. Massage salt and lemon pepper into the skin - you can use garlic salt, onion powder, paprika, and /or thyme as you choose.
CAREFULLY place your bird in the HOT basket of your air fryer, BREAST SIDE DOWN. Cook for 30 minutes. Then flip your chicken over (see note) and cook for another 30 minutes. Test with a meat thermometer during the last 5-10 minutes; you’re looking for a reading of 165 in the meatiest part of the breast.
When your chicken is done, allow it to rest for 10 minutes before removing from the basket and preparing to carve.
The pro tip:
All the recipes blithely tell you to “flip the chicken.” If you have never tried turning a burning hot, half-cooked, slippery fowl that is wedged into a oven-hot basket, you may not appreciate the complexity packed into these three words. We wound up using a BBQ fork and a silicone glove, but not before battering the poor bird with a few other ideas that didn’t work. Some folks recommend inserting a sturdy wooden spoon into the cavity and using your oven mitt to guide the creature to its next resting place, ie breast side up. My suggestion: try this recipe - and your chicken-flipping skills - out before you plan to serve it to company.
Dry your bird very thoroughly, inside and out. I can’t stress the importance of this step in Preparing “roast” chicken successfully.
Salt and (lemon) pepper the interior of your bird, and place some citrus - a piece of lemon or lime perhaps - in the cavity. You can also add a clove of garlic or two if you wish. This is not an exacting recipe and you’ll quickly get the hang of what you like.
This is a good place to stop and preheat your air fryer to 320 degrees.
While the fryer is heating, spray the outside of the bird with avocado oil or rub all over with one tablespoon of olive oil. Be sure to get oil into all the little cracks and crannies. Massage salt and lemon pepper into the skin - you can use garlic salt, onion powder, paprika, and /or thyme as you choose.
CAREFULLY place your bird in the HOT basket of your air fryer, BREAST SIDE DOWN. Cook for 30 minutes. Then flip your chicken over (see note) and cook for another 30 minutes. Test with a meat thermometer during the last 5-10 minutes; you’re looking for a reading of 165 in the meatiest part of the breast.
When your chicken is done, allow it to rest for 10 minutes before removing from the basket and preparing to carve.
The pro tip:
All the recipes blithely tell you to “flip the chicken.” If you have never tried turning a burning hot, half-cooked, slippery fowl that is wedged into a oven-hot basket, you may not appreciate the complexity packed into these three words. We wound up using a BBQ fork and a silicone glove, but not before battering the poor bird with a few other ideas that didn’t work. Some folks recommend inserting a sturdy wooden spoon into the cavity and using your oven mitt to guide the creature to its next resting place, ie breast side up. My suggestion: try this recipe - and your chicken-flipping skills - out before you plan to serve it to company.
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Fried Okra (low fat, gluten free)
Beat one egg with one tablespoon water, and set aside. Wash and dry okra pods, discard stem ends and tips, and cut pods in 1/2” - 3/4” slices. Immerse okra slices in the egg wash. In gallon baggie, blend 3/4 cup medium cornmeal, 1/4 cup gluten free flour (or any flour you prefer), 1/4 tsp salt, and 1/4 tsp Old Bay seasoning. This is a good place to stop and preheat your air fryer to 400 degrees. Back to the okra: Using your hands, lift the okra slices from the egg wash and place them in the baggie - this technique drains the slices of most but not all of the egg. Seal the baggie carefully then shake gently until all okra slices are coated with the cornmeal mixture. Dump the okra onto a cutting board, retaining the extra cornmeal in the baggie. (You can either keep this for your next batch, or discard.) Spray okra thoroughly with avocado spray, being sure to cover all sides of the slices. Carefully place the okra in your HOT air fryer basket. Set air fryer for 10 minutes, and fry, stopping at midpoint to stir the okra. You may want to give an extra spritz of avocado oil while stirring. Please be careful - the fryer basket is very hot! When the fryer turns itself off, carefully pour the okra into a serving bowl. Serve with hot sauce and enjoy. |
Breakfast Eggs (pictured above)
Break two eggs into a small bowl and beat well. Add 1 1/2 tbsp fat free sour cream and continue beating until cream is incorporated. Stir in a pinch of salt if you like, and a small handful of the grated cheese of your choice. Pour egg mixture into an oven-safe ramekin that you have thoroughly sprayed with avocado oil or Pam. Carefully place the ramekin in your air fryer (no need to preheat for this recipe). Set the air fryer at 350 for 10 minutes. When the fryer is done CAREFULLY remove the ramekin - it will be Very Hot! Allow to cool for 5 minutes while you make a slice of toast, and enjoy.
Note: if you have small ramekins sized such that your AF will accommodate both, you may make two servings simultaneously using the same time setting.
Break two eggs into a small bowl and beat well. Add 1 1/2 tbsp fat free sour cream and continue beating until cream is incorporated. Stir in a pinch of salt if you like, and a small handful of the grated cheese of your choice. Pour egg mixture into an oven-safe ramekin that you have thoroughly sprayed with avocado oil or Pam. Carefully place the ramekin in your air fryer (no need to preheat for this recipe). Set the air fryer at 350 for 10 minutes. When the fryer is done CAREFULLY remove the ramekin - it will be Very Hot! Allow to cool for 5 minutes while you make a slice of toast, and enjoy.
Note: if you have small ramekins sized such that your AF will accommodate both, you may make two servings simultaneously using the same time setting.
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Cooked Eggs:
Take direct from fridge; place on a rack in the air fryer. Do not preheat the fryer, just cook at 250 for 16 minutes. Transfer immediately to full immersion in ice water bath. I leave them there for maybe half an hour, then move to fridge. I use a rack (as pictured) in air fryer. for convenience - keeps eggs in place and allows air fully to circulate - but I’m told it is an optional addition. For some reason, they seem easier to peel then when made in a more conventional method and other "air fryers" have noted that as well. |
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Tofu Madness: Cut largish chunks of extra firm tofu and marinate for most of the day in slightly dilute peanut sauce. Skewer the tofu with bell pepper chunks. Cook in air fryer at 370 for 12 minutes. The edges here are just slightly crispy, center creamy, which is how we prefer. |