The New Air Fryer Cookbook. Williams Sonoma Test Kitchen
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open the Airfryer and shake foods around as they “fry” in the machine’s basket. This is especially important for smaller foods like fries and chips, which can easily compress. For the best results, rotate the foods every 5–10 minutes.
Don’t crowd foods
Give foods plenty of space so the air can circulate effectively. That’s what gives you light, crisp results. A “max” line on the cooking basket indicates maximum capacity. Do not stack foods; cook large amounts in batches, or use the double layer rack accessory. Leave at least 1½ inches of headroom when filling the baking dish to prevent food from bubbling over.
Give foods a spray
To ensure foods don’t stick to the cooking basket, lightly spray them and/or the basket with cooking spray or add just a bit of oil.
Keep it dry
Pat foods dry before cooking (if they are marinated, for example) to avoid splattering
and excess smoke. If necessary, attach the splatter-proof lid (if your airfryer has one) to the cooking basket. Similarly, when cooking high-fat foods like chicken wings, make sure to empty the fat from the bottom of the machine every two or three batches you cook.
Master other cooking methods
The Airfryer isn’t just for frying. Some models are also great for other cooking methods, such asbaking,roasting, and grilling.
Clean well
After each use, clean the Airfryer thoroughly to remove any oil, as it can cause smoke the next time you use the appliance. When cooking isfinished, unplug theairfryer and let it cool. Remove the cooking basket and wash it in a dishwasher or with hot, soapy water and a nonabrasive sponge.Thoroughlyclean the interior of the appliance with hot, soapy water and a nonabrasive sponge, then let dry completely before storing. To avoid damaging the electrical components, never submerge the housing in water or rinse it under the tap.
Digital Touch Screen Control Panel adjusts temperature, time, and preset cooking programs.
Airfryer Drawerholds a perforated metal frying basket over a ridged compartment designed to capture fat during cooking.
Quick Control Dialselects preset cooking programs, temperature, and cooking time.
Keep Warm Buttoncan be activated at any time during cooking to maintain cooked food at a low, safe heat for up to 30 minutes after the end of cooking time.
Temperature and Timecan be controlled manually by pressing the related button, then making an adjustment using the Quick Control Dial.
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2 lb boneless, skinless chicken breasts and thighs, cut into 1-inch pieces 1 tablespoon freshly ground black pepperKosher salt
2 cups all-purpose flour 2 tablespoons baking powder
2 cups buttermilk 1 tablespoon Tabasco sauce
2 large eggs Cooking spray
For the BBQ sauce
2⁄3 cup ketchup 1⁄2 cup apple cider vinegar
1⁄4 cup firmly packed golden brown sugar 2 teaspoons smoked paprika
2 teaspoons granulated
garlic 1 teaspoon chili powder 1 teaspoon kosher salt Pinch ofcayenne pepper
In a mixing bowl, toss the chicken in black pepper and 1 tablespoon salt. Refrigerate for 30 minutes.
In a large bowl, combine the flour, baking powder, and 2 teaspoons salt. In another large bowl, whisk together the buttermilk, Tabasco, and eggs.
Set a wire rack atop a baking sheet. Working in batches, coat the chicken pieces in the flour mixture, shaking off the excess. Dip into the buttermilk mixture, allowing the excess to drip back into the bowl. Transfer again to the flour mixture, turning to coat evenly, and place on the wire rack. Let rest at room temperature for 30 minutes.
Preheat the Airfryer to 400°F.
Coat the chicken pieces with cooking spray. Working in batches, arrange the chicken in a single layer in the cooking basket and insert the basket into the Airfryer. Cook until very crispy and golden brown, about 10 minutes, flipping halfway through.
Meanwhile, make the BBQ sauce: In a small saucepan over medium heat, combine all of the ingredients and simmer until slightly reduced and darkened in color, about 10 minutes.
Transfer the chicken to a bowl, drizzle the BBQ sauce over the top, and toss to coat evenly. Serve right away with any remaining BBQ sauce on the side for dipping.
SERVES 4
BBQ Popcorn Chicken
Escape the mess of deep-frying popcorn chicken with an easy ten minutes in the Airfryer. For a recipe shortcut, substitute your favorite store-bought barbecue sauce for the homemade version here.
6 small dill pickles
1⁄2cup all-purpose flour
1⁄2teaspoon baking powder
1⁄2teaspoon granulated garlic
21⁄2 teaspoons kosher salt
1⁄4 cup plus 2 tablespoons dark beer5 tablespoons water
1⁄4cup cornstarch1 cup panko bread crumbs1 teaspoon paprikaCooking spray
For the spicy mayo
3⁄4 cup mayonnaise 1 tablespoon sriracha or other hot sauce Ground cayenne pepper
Fried Pickleswith Spicy Mayo
A light beer-bolstered batter and a quick coating of panko bread crumbs creates a perfect crisp crust for tangy air-fried pickles. Served with spiced mayo for dipping, fried pickles are definite party fare.
Cut the pickles crosswise into thick slices or lengthwise into thick spears. Dry the cut pickles thoroughly on a clean kitchen towel. Set aside.
In a small bowl, combine the flour, baking powder, granulated garlic, and ½ teaspoon of the salt. Add the beer and water and whisk to combine. The batter should be thick but pourable. Set aside.
Spread the cornstarch on a plate. On another plate, combine the panko, the remaining 2 teaspoons salt, and the paprika. Working with a few pickle slices at a time, coat them in the cornstarch, tapping to remove the excess. Dip them in the batter, allowing the excess batter to drip back into the bowl. Transfer to the panko mixture, turning to coat the pickles evenly.
Preheat the Airfryer to 400°F.
Lightly coat the pickles with cooking spray. Working in batches if necessary or using a double layer rack, arrange the pickles in a single layer in the cooking basket and insert the basket into the Airfryer. Cook until crispy and deep golden brown, 8–10 minutes, flipping halfway through and spraying with more oil if the pickles begin to look dry.
Meanwhile, make the spicy mayo: In a small bowl, mix the mayonnaise, sriracha, and a pinch of cayenne.
Serve the pickles with the spicy mayo on the side.
SERVES 6
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