As we make our New Year’s resolutions, one of them may be to eat healthier or lose some weight.
One way to achieve this is by the method of cooking, with very little oil, and yet tasty.
Air fryers first appeared in 2010 as an answer to eating healthier when Philips Electronics Company introduced one that made meals tasty, fast and easy.
The engineering principle behind the design is a Maillard effect when hot air causes a chemical reaction that bonds amino acids. The flavors and scents of the food are achieved by using little or no oil, at a reduction of 80 percent.
With very hot air of 392 degrees Fahrenheit, food cooks quickly as the air circulates throughout the compact cooking chamber at a high rate of speed.
This technology is called rapid air technology. The heating element is at the bottom of the chamber so it is close to the food being cooked.
The fan keeps the hot air moving very quickly over, under and around the food, which cooks the food internally and creates a crisp coating on the outside of the food.
There is a valve on the top of the air fryer that filters the air before permitting the air to pass through. This feature prevents odors from permeating throughout the house.
The smaller air fryers are perfect for two people and the larger ones can take care of a family.
Here is a recipe for a whole chicken, which needs the larger air fryer:
Air-Fryer
Rotisserie Chicken
Serves 6
Preheat the air fryer to 350 degrees. Brush the outside of:
1 broiler/fryer chicken and 3 to 4 pounds
With:
1 tablespoon olive oil
Sprinkle with:
2 teaspoon seasoned salt
Place the chicken, breast side down, on the tray in the air-fryer basket. Cook for 30 minutes. Flip the chicken and cook until a thermometer inserted in the thickest part of the thigh reads 170 degrees – 175 degrees, 35 to 40 minutes more. Remove the chicken, let stand 15 minutes before carving.
Want healthier, gluten-free croutons for your Caesar’s salad?
Buffalo Tofu Croutons
Serves 4
Heat air fryer to 350 degrees. In a large bowl, whisk together:
1/3 cup Buffalo-style hot sauce such as Frank’s, plus more for serving
1 tablespoon canola oil
1/2 teaspoon honey
Pat dry and cut into 3/4 inch cubes:
1 14 ounce extra-firm tofu
Sprinkle with:
1/4 teaspoon salt
Add to hot sauce, toss to coat.
Place in shallow bowl:
1-1/2 cups cornflakes, crushed
Add half of tofu and coat, pressing gently to adhere.
Brush the air fryer basket with oil, then add coated tofu. Cook, shaking basket after 8 minutes, until golden brown and crispy, 12 to 14 minutes. Transfer to plate.
Place another 1-1/2 cups crushed cornflakes in the bowl and place the remaining tofu in the bowl, pressing the cornflakes gently onto the tofu.
Cook the second batch.
Here’s the Pioneer Woman’s recipe for air fryer onion rings:
Air Fryer
Onion Rings
Serves 4
Preheat the air fryer to 390 degrees. Set a wire rack on the baking sheet.
In a medium bowl, whisk together:
3/4 cup all-purpose flour
1/2 teaspoon garlic powder,
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
Pour in another bowl:
1-1/2 cups buttermilk
In a third bowl, combine:
3 cups panko
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon salt
1/8 teaspoon cayenne pepper
Drizzle and use fingers to rub into panko:
1/4 cup olive oil
Slice and cut into 3/4 inch thick rings:
1 extra-large yellow onion
Bread 2 to 4 rings at a time. Toss the rings in the flour mixture, shake off excess, then dunk them in the buttermilk to completely coat and shake off any excess. Toss them in the panko mixture, pressing gently to adhere. Arrange the breaded onion rings on the rack of the baking sheet.
Arrange one-third of the breaded onion rings in the air fryer basket in a single layer (a little overlap is fine). Cook, gently turning halfway through, until very crunchy and browned on both sides, about 10 minutes.
Serve with sriracha mayonnaise.
Sriracha
Mayonnaise
Mix together:
3/4 cup mayonnaise
1 to 2 tablespoons sriracha (I found sriracha spice in the spice section of Cost-U-Less which is a great substitute. It will give the flavors of sriracha without watering down the sauce)
Serve with the onion rings.
Fried chicken is a favorite of many, but air frying could satisfy your taste buds without the oil.
Air Fried
Chicken
Season with salt and pepper:
1 -4 pound fryer chicken, cut into 10 pieces, 2 breasts cut in half, 2 wings, 2 legs, and 2 thighs
In a large bowl or a Ziploc bag, marinate for at least one hour or overnight in:
2 cups buttermilk
Mix together:
2 cups flour
1 tablespoon seasoned salt
1 teaspoon kosher salt
1 teaspoon black pepper
1 tablespoon garlic powder
1 tablespoon paprika
Remove chicken pieces from the buttermilk, shake off excess, dip in the flour mixture and coat well. Transfer breaded chicken pieces to a wire rack to rest.
Spray the chicken pieces with oil spray. Place the basket in the air fryer and turn the air fryer to 350 degrees. Cook for 14 minutes, then flip the chicken with tongs, spray lightly with oil, cook for another 10 to 12 minutes until the white meat reaches 165 degrees and dark meat reaches 175 degrees.
Email Audrey Wilson at audreywilson808@gmail.com.
