Taking a Whisk – A Basic Air-Fryer Technique for Breading
- basilinstincts
- Sep 18
- 8 min read
Updated: 6 days ago
Your Guide to Cooking (Almost) Deep-Fried, Delicious Foods Without a Recipe
I thought I was a genius with an arsenal of recipes ready to go. However, I soon realized that I was using almost the same process and ingredients for dishes like mushroom fries, fried zucchini, onion rings, and “fried” chicken thighs. Writing each as a separate recipe felt redundant since they are all quite similar!
I realized that this guide would be more useful than fifty redundant recipes. So, I present to you the basic process I use to create a (slightly) healthier version than deep-fried onion rings, fish or shrimp for tacos, and even fruits without the mess or stress of deep-frying. The TL;DR version is:
Prepare the "hero" ingredient ⟶ Coat in flour, egg, then breadcrumbs ⟶ Spray with oil ⟶ Cook at about 400°F
You can easily use the tools below to make dishes or their components without opening a cookbook or searching online. While it’s not the healthiest way to cook food, it is a lighter version of popular foods and a simple tool to have in your arsenal.
The Process:
1. Start with Your Hero Ingredient
Just because you are giving it a pretty dress doesn’t mean that the basics should be ignored.
Choose your main ingredient and cut it into desired sizes. Marinate, dry brine, and/or season based on the ingredient and your desired outcome. This can be done the day before or right before Step 2. Right before you start the breading process, pat dry. Wet food equals soggy food.
2. Set Up Your Breading Station
Even without the stress and time pressure of deep-frying, *mise en place is still amazing
Set up the station with the following components:
Your prepared hero (chicken, zucchini, asparagus, shrimp, almost anything!)
Flour (seasoned)
Eggs (salted, if desired) – beat until yolks are incorporated
Breadcrumbs (seasoned)
Empty plate, pan, or air-fryer basket for the breaded foods
Use a half-sheet pan with aluminum foil (if you have room in your pantry, Costco’s is the best value) for the breading station! Even if you usually default to reusable supplies, trust me, the use of foil is worth the ease of clean-up. Once I learned this trick, I never went back.
3. Layer on the Flavor
Adding seasoning to each component gives you the chance to enhance and customize.
Remember: Layers of Flavor. Don’t be afraid of salt and spices (within reason)! Each of the first four steps (Hero, Flour, Egg, Crumbs) are an opportunity to make a delicious final product. You also have another opportunity when you spray on the oil (see #5) and even after you pull it out of the fryer or oven.
With almost every veggie, meat, or meat alternative, I use the Fab Four (smoked paprika, granulated garlic, lemon pepper, kosher salt) as a starting point to season the hero, flour, and bread crumbs. You can add to the eggs too – I usually skip this for no other reason than laziness.
Don’t forget that there are several layers! Think about your final product – all of those layers with the salt, spices, etc. will be in one bite. Make sure to reduce the amount in each component to ensure that the final dish isn’t TOO spicy or salty!
Some Flavor Ideas to Get You Started
Want to make fish for tacos? Add chili powder and maybe some cayenne, or just use this Mexican Seasoning.
zucchini as a pizza “crust” Add in a Dried Italian Herb Blend.
Making coconut shrimp? Replace all-purpose flour with coconut flour and replace ½ of the panko breadcrumbs with shredded coconut.
Making coconut tofu for vegans? Use a flour+water slurry or aquafaba (liquid from canned chickpeas) instead of eggs. Sprinkle in some black salt to add a little bit of eggy-ness.
4. Putting It All Together
Finally giving your hero the costume it deserves.
Now comes the messy part – getting those veggies/meat/etc. ready. One thing to keep in mind is the “wet hand/dry hand” technique. Use one hand for the wet parts and the other for the dry. I almost always try and fail, but it is a good place to start.
The process really is quite simple…
5. Oil & Air Fry (or Bake)
Now we are cooking! Time to get baked.
Before baking, spray your breaded items with oil for extra flavor and crispness. Neutral vegetable oil works, or try olive oil, melted butter, coconut oil, or whatever you like. Use a sprayer (I love these sprayers) and aim for good coverage; this helps achieve that “deep-fried” feel without excess oil. If you don’t have a sprayer, no worries. Brushing or tossing in oil works too.
Then bake – the amount of time and temperature depends on the thickness and type of the hero and your desired results. Meat usually takes longer, while shrimp cooks quickly. Zucchini doesn’t take long, but eggplant needs to cook longer to become tender. This might be the scariest part, but trust your nose and eyes to get a sense of when it starts to smell and look done. For most foods, when you start to smell the food itself plus a bit of toastiness and the breadcrumbs are light/medium brown, it is time to pull it out of your oven.
A couple of basics:
Preheat your oven/air fryer when needed (sometimes it is not necessary depending on the manufacturer).
Don’t go too high on the heat. I usually use about 350°F to 400°F.
If you are working with thicker meat, use the lower end of the range. This ensures that the middle is cooked properly without burning the breadcrumbs. A high temperature might feel quicker, but you could burn the breadcrumbs while the inside stays raw.
Don’t overcrowd your pan. This leads to the food not getting proper air circulation and ends up steaming. Steaming equals not very crispy.
Use a rack when possible. This allows air to circulate around the food (top and bottom). If you cannot use one for some reason, make sure to flip or toss the food halfway through the cooking time.
Learn about your hero ingredient. Shrimp requires just a couple of minutes, while a chicken thigh requires at least three times as long. A little bit of research or experience is enough to give you a basic idea. Again, use your nose, and once the breadcrumbs are medium brown, it is probably done. An instant thermometer is very helpful if you are working without a recipe.
Here is a handy downloadable guide for 26 common foods to "fry."
6. Adding Your Final Touches
Putting a bow on it.
Just because you are done cooking doesn’t mean that you are done flavoring. Garnishes, salts, sauces, and additional spices can enhance your dish. You might want to sample a bite first to ensure that it isn’t already salty or too spicy.
Salt while still warm. The salt will meld and stick to your food right out of the oven/fryer. If you think that the food can use a hit of salt, sprinkle it over the food almost as soon as you take it out of the oven.
Garnish or sprinkle a bit of spice. Sometimes a little extra will do the trick. Taste as soon as you can and see if you can add a little bit more. Chopped fresh herbs can add freshness, a bit of chili powder might add some heat, and cinnamon might enhance some apples.
Don't be afraid to add a hit of acid. Balsamic vinegar on tomatoes, lime on fish, and lemon on asparagus will help hit all your taste buds in one bite. Again, take a taste. If it feels bland but you don’t want to add salt, acid (vinegars, lemon, lime) might be just the kick that you need.
Don’t be afraid to get saucy. Sauces are an opportunity to balance out your dish. For breaded veggies and fish, my go-to is this Tartar Sauce recipe. You can make your own, use thick salad dressings, or just buy something from the store. Think of what you enjoy at the restaurant – ketchup for fries, honey mustard for chicken strips, sweet chili sauce for coconut shrimp, malt vinegar for fish, and so on.
A couple additional notes/emphasis:
Create layers of flavor (I said this once and I will say it again) – you can adapt the basics and add spices, oils, garnishes, and sauces to make this your own. Don’t forget that all of these spices and salt will compound in the final dish, so use a bit of restraint for each component. On that note…
Trust yourself. You know what you like from eating at restaurants, family meals, and happy hours. Think about the combination of flavors and give it a try – more likely than not, you will be successful. Go for it and be creative!
It’s amazing what just a little shift in the flavoring components can do. For example, a chicken thigh (or breast, if that is your preference) can taste surprisingly different under these scenarios:
Use the Fab Four, red pepper flakes, and a pickle juice brine and tartar sauce instead of mayo for homemade chicken sandwiches. Use corn bread crumbs instead of panko.
Lemon pepper, fresh rosemary and thyme, garlic powder, and a squeeze of lemon will give an herby/Mediterranean flair.
For tacos or enchiladas, the Fab Four, cayenne, chili powder, green chiles, and a dash of hot sauce will do the trick.
For Asian-inspired chicken strips – ginger, garlic, and some ground mustard is a great combination. Use sriracha mayo or sweet chili sauce for dipping.
Use the leftover breading ingredients (if you can). It can be difficult to estimate how much you need, and it feels awful to throw away all those leftover flour, eggs, and breadcrumbs.
Don’t stress too much; know that the guesstimates get easier with time. Once, my husband and I tried to make impromptu “fritters” by mixing the leftovers, thinking we were geniuses. I do not recommend this; they were dry and tasted awful.
Despite a failure or two, we found that you can use the leftovers to add to a tomato sauce to make it thicker or use it in another dish you are cooking at the same time (I use this method in Fried Zucchini Pizza Bites). Just make sure that you are cooking it to eliminate contamination from the flour or the eggs.
A shallow fry might still be a good idea. Sometimes you want that oil-fried crispiness. It is entirely optional, but there are occasions when indulging in that more deep-fried feeling adds just a bit more without the hassle and oiliness of deep frying. It is super simple – just add about ¼ inch of oil to the bottom of a skillet, heat on medium-high until the oil is about 375°F, then cook until just browned. Once this is done, air fry until cooked through.
Maybe you don’t have an air fryer or need enough room to feed a party of kids – don’t go out and buy a new, bigger air fryer! Essentially, a convection oven with a rack will perform the same function. If you don’t have a convection oven, use a rack to cook the food. No rack? That’s fine too; use a sheet pan and flip/toss the food about halfway through the baking time. It probably won’t be as crunchy, but it will still be good.
Are you still a little nervous to dive in? While I know that this is a “no recipe” guide, there are recipes sprinkled throughout this article that will guide you through the process. I recommend Fried Chicken Sandwiches to get a feel for your style.
Conclusion
I hope this article shows you how, after just a little bit of practice, you can develop the confidence and tools to use what you have around to create delicious dishes. Over time, use meal kits, restaurants, and recipes as inspiration to develop your own signature style.
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