Fried Chicken

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Joined Feb 4, 2005
why does so many recipes call for self rising flour specially when using Air Fryers? I have used regular flour and potato starch but never self rising. Matter of fact never used self rising flour for anything. Bought a Avalon Bay AB-200SS Airfryer and so far it's working out fine, dumped my deep fryer. Has anyone used air fryers other than convection oven as one and do you have any secrets to share?
 
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Joined Feb 17, 2010
I couldn't find any recipes that call for self rising flour specifically relating to air fryers. Care to share?

Basically it's just flour with salt and baking powder and a higher price tag.
 
701
19
Joined Feb 4, 2005
These air fryers are a whole different animal. You can't go by regular oven temp and times, will crisp outside but dry out inside. They are pretty neat and now see why they let home made potato frys sit in water before cooking. I haven't see any time/temp chart conversion yet going from oven to air fryer. Anyone have one? Only thing I seen was tater tots, 400 in oven 20+minutes, 200 air fryer 14 minutes.

found this is Philips air fryer cook book.

A variety of pre-made packaged foods can be
cooked in the Airfryer. As a guide, lower the
conventional oven temperature by 70 degrees and
reduce the cooking time by half. Exact times and
temperatures will vary by food.
 
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cerise

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I have heard about air fryers on a shopping channel, but not tried one.  I recently ordered a mini rice cooker/pressure cooker, that will come with some recipes for the apparatus.  I would try one or two of the "recommended" recipes, & get a feel for the appliance - then make changes of choice.

Have you tried Japanese fried chicken (Karaage)?  It calls for potato or cornstarch.  Interesting read (& another on Serious Eats).  Have fun playing with your new gadget .:)

http://norecipes.com/recipe/karaage-recipe/
 

phatch

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These air fryers are a whole different animal. You can't go by regular oven temp and times, will crisp outside but dry out inside. They are pretty neat and now see why they let home made potato frys sit in water before cooking.

That's more about rinsing off surface starch more than hydration.
 
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