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Air Fry
Air Fry
- A dry-heat method using rapid circulation of hot air to cook food and create a crispy texture without a lot of oil compared to more traditional frying methods. Can be a separate appliance or a feature in ovens (essentially air-frying is convection baking).
When using an air fryer instead of a typical oven that is called for in a recipe, be sure to lower the temperature by 25°F and the cooking time by about 20%.
Use of a basket to allow the hot air to circulate around the food is important.
Check on the food about halfway through to ensure that the food is not overcooking.
To increase the likelihood of crispiness, place food in an even single layer on a basket, shake/flip food halfway through the cooking time, consider using a light spray or brush of oil, and use a basket.
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Convection Heat
Heating by transfer of one solid body to another via a liquid or a gas.
Convection heat transfer in ovens uses a fan to circulate hot air around food for faster, more even cooking and browning. Convection ovens often cook at lower temperatures or shorter times than conventional settings.
Ultimate Air-Fryer Crispy Chicken Sandwich
Skip the drive-thru. This "copycat" chicken sandwich brings together the best of the classics – juicy marinated chicken, crisp panko breading, and air fryer ease. It’s simple, delicious, and budget-friendly…without the wait in line or the “car-fume” appetizer.
Mexi-Tots
Unlike Napoleon Dynamite's sadly crushed pocket tots, these Mexi-Tots are crispy, perfectly seasoned, and definitely worth fighting over. This is a very simple recipe with a “secret” ingredient to add a bit of richness that will be missed if you skip it next time!