Take your leftover chicken to new heights with a few more ingredients. Here, we go a different route and fry chicken cutlets in oil. Coat chicken in flour then fry until golden. Half way through cooking, open up the air fryer basket; flip over the chicken and coat with cooking spray. Cast Iron Skillet- I have a 12 inch round 4 inch deep cast iron skillet that I only use for frying chicken.
The chicken generally takes a little less time to cook through with boneless pieces. Vegetable oils have a higher smoking temperature and for this reason they have become popular choices for the home cook. Searching the inter webs for oven fried chicken, I'd constantly run into recipes that pour oil into the baking tray to deep fry the chicken pieces in the oven, but we found every piece would turn out so oily.
Meanwhile, heat about 3 inches of the oil in a large Dutch oven (or similar heavy pot with high sides) over medium-high heat to 350 degrees. If you do skip this step of our Tavern Fried Chicken recipe, make sure to salt the chicken before rolling it in the cornstarch mixture.
I believer a good friend chicken should not have to be dipped (or chicken strips in my case) I followed the recipe exactly (including the beer, I used my favorite Icehouse) anyways, I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor.
Shake off excess flour and fry the pieces of chicken skin-side down, in batches so as not to crowd the pan, for about 5 to 15 minutes, covered by the lid. Let the chicken rest for about 10-15 minutes while preparing oil. Cover; cook over medium-high heat 10 minutes or until deep golden brown.
But one day, I went ahead and made a traditional Southern fried chicken recipe right in my Air Fryer. In a large sealable madforchicken.com container or plastic bag add the chicken pieces, buttermilk and hot sauce. Turn a few times and make sure the flour mix is really stuck to the chicken.
When your chicken is battered, you are ready to put it in the already hot oil. Coat all sides of the chicken with the flour mixture, shaking off any excess flour. For the mushroom gravy, all you have to do is simmer some chicken stock in a sauce pan under medium low heat.