Air Fryer Fried Chicken

“Air Fryer Fried Chicken is a healthy alternative to fried chicken and is super crispy and juicy. This makes a great weeknight dinner”

I have been getting so many mails regarding showing recipes made using air fryer. Finally i have tried making fried chicken in air fryer which turned out super crispy.

You will love these Air fryer recipes too

1. Masala Chicken Nuggets
2. Honey Chilli Potatoes
3. Paneer Balls

What is a Air Fryer?

An air fryer is a small countertop convection oven designed to simulate deep frying without submerging the food in oil. A fan circulates hot air at high speed, producing a crisp layer via browning reactions.

Is Air fried food healthy?

Air–Frying May Be Healthier Than Deep-Frying

Air–fried foods may be healthier than deep-fried foods in several ways. They are lower in fat, calories and even some potentially harmful compounds that are found in traditionally fried foods.

How to Make Crispy Air Fryer Chicken:

1. Preheat Air Fryer to 190 degree or 390 degree F.
2. Massage chicken with the marination ingredients.
3. Now coat in breadcrumbs.
4. Pop it into the air fryer.
5. Cook till chicken is cooked.
6. Remove and set aside for 5 mins.
7. Remove and serve

Air Fryer Chicken Breasts

Cooking chicken breasts in the fryer is just as easy as cooking any other pieces, except that chicken breast can dry out faster. It’s better to use a batter-like my recipe to seal in the moisture. If you use skin off you can be prepared for dryer chicken, so if you don’t want to eat the skin simply cook the chicken breast with the skin on and then remove it before eating.

• Prepare the skin-on chicken breasts in the batter according to the recipe
• Cook the chicken breast in the Air Fryer for 25 minutes depending on how thick the chicken breasts are.
• If you have large ones they will take longer.

TRENDING VIDEO:

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.

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Air Fryer Fried Chicken

 

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

 

Air Fryer Fried Chicken is super easy to make and taste so juicy and flavourful. This is a healthy fried chicken made in air fryer.

Author: Aarthi

Recipe type: Main

Cuisine: American

Serves: 4 servings

Ingredients

• Chicken Drumsticks - 6
• Salt to taste
• Black Pepper to taste
• Lemon Juice or Vinegar - 1 tblsp
• Chilli Powder - 2 tsp
• Turmeric powder - 1 tsp
• Garam Masala Powder - 2 tsp
• Oil - 2 tblsp
• Ginger Garlic Paste - 1 tblsp
• All Purpose Flour / Maida - 2 tblsp
• Breadcrumbs - 1 cup

Instructions

1. Preheat air fryer to 190 degree C for 10 mins.
2. Take chicken in a bowl, add all ingredients except breadcrumbs.
3. Now coat the chicken in breadcrumbs.
4. Place chicken in air fryer and bake for 25 to 30 mins.
5. Remove and serve.

3.5.3251

 

Pictorial:

1)Take chicken in a bowl, season with salt and pepper.

2)Add in lemon juice and vinegar.

3)Add in chilli powder.

4)Add in turmeric powder

5)Add in garam masala powder

6)Add in egg.

7)Add in flour

8)Add in ginger garlic paste

9)Add in little oil.

10)Mix well.

11)Take breadcrumbs in plate

12)Coat chicken in the crumbs

13)Now it is coated.

15)Place it in the fryer.

16) Bake till done.

17)It is all baked.

18)Serve.

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Keto Cabbage Chicken Soup

“A delicious homemade chicken soup recipe from scratch. This low carb chicken soup is loaded with cabbage and chicken. It’s ready in 30 minutes.”

Keto Chicken soup has little extra fat and very less carb. This soup will keep you full for a long time.

Cold and Flu season is here. When someone in my family is sick, I make this quick recipe to warm and comfort them. A simple chicken soup is easy to make and this recipe is ready to serve in about 30 minutes. For my kids, who eat more carbs, I add a little cooked pasta or rice to their bowls. My husband and I like this low carb chicken soup recipe as is. I love soups and stews and will make them year round, but during the winter they are a major staple in my house.

WAYS TO LOWER CARBS IN SOUPS AND STEWS

1. Choose low carb vegetables.
2. Use a smaller amount of higher carb vegetables like onions, garlic.
3. Add more meat than veggies.

For all those who are new to keto diet:

The ketogenic diet is a high-fat, adequate-protein, low-carbohydrate diet that in medicine is used mainly to treat hard-to-control (refractory) epilepsy in children. The diet forces the body to burn fats rather than carbohydrates.

Normally carbohydrates in food are converted into glucose, which is then transported around the body and is important in fueling brain function. But if little carbohydrate remains in the diet, the liver converts fat into fatty acids and ketone bodies, the latter passing into the brain and replacing glucose as an energy source. An elevated level of ketone bodies in the blood (a state called ketosis) eventually lowers the frequency of epileptic seizures.^[1] Around half of children and young people with epilepsy who have tried some form of this diet saw the number of seizures drop by at least half, and the effect persists after discontinuing the diet. Some evidence shows that adults with epilepsy may benefit from the diet and that a less strict regimen, such as a modified Atkins diet, is similarly effective. Side effects may include constipation, high cholesterol, growth slowing, acidosis, and kidney stones.

SOURCE: WIKI

Check my Keto Creamy Chicken Soup too

You can add more vegetables in this soup. Like carrots, cauliflower, zucchini to make it more whole some. You can serve this soup with my keto 90 second bread for much more filling meal.

EASY AND FAST HOMEMADE CHICKEN SOUP RECIPE

Start by cooking chicken in water so you get chicken stock. Remove chicken pieces and debone it. Now add cabbage and chicken to stock along with seasoning of your choice and boil till cooked. Thicken the soup and serve.

FOR KETO, THICKEN THE SOUP WITH LITTLE ALMOND FLOUR OR YOU CAN EVEN SKIP ADDING THE CORNSTARCH.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

Keto Cabbage Chicken Soup

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Keto Chicken and Cabbage Soup which makes a light yet healthy soup. Hearty soup to enjoy on cold winter days.

Author: Aarthi

Recipe type: Soups

Cuisine: American

Serves: 4 servings

Ingredients

• Chicken with Bones - 500 grams
• Water as needed
• Cabbage - 1 cup chopped finely
• Salt to taste
• Black Pepper to taste
• Cornflour / Cornstarch - 1 tsp

Instructions

1. Boil chicken in water till chicken is cooked.
2. Take the chicken out and remove the bones from it.
3. Now take chicken stock in the same sauce pan.
4. Add in cabbage and cooked chicken and cook for 10 mins.
5. Add in salt and pepper to taste
6. Now mix cornflour in water and add it into the soup. mix well so it thickens.
7. Serve hot.

Nutrition Information

Serving size: 1 Calories: 150

3.5.3251

 

Pictorial:

1)Take chicken in a sauce pan. Cover with water and cook till chicken is done.

2)Cook till chicken is tender

3)Remove the chicken and remove the bones

4)Take chicken stock in a sauce pan.

5)Add in cabbage. Simmer for 10 mins or so.

6)Add cooked chicken

7)Simmer for few minutes.

8)Season with salt.

9)Add pepper to taste

10)Add cornflour slurry.

11)Mix well

12)Serve

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Chettinad masala idli fry recipe – Hotel style chettinad idli fry

Chettinad masala idli fry a hotel style flavourful quick snack made with leftover idlies.

Chettinad masala idli fry recipe with step by step pictures and video.A quick spicy snack to make if you have leftover idlies.

This is in my totry list since a long time.I tasted this chettinad idli in a hotel named Annavilas after seeing it in the menu card.I order my staples only always when we dine out but sometimes very rarely I try new dishes and on one such day I tried with Chettinad idli as I got way too tempted after the name in the menu card.But when I tasted it, I felt it too oily and spicy for my tastebuds but loved it for the flavour.That moment I decided that I should recreate it at home and finally the day has arrived now.You know how everyone at home loved it?! Its a joy to see everyone enjoying as  everyone of us have different tastebuds, its rare occassion for all of us to like a food atonce.

I am trying to recreate many restaurant style dishes as dining will be a big question mark atleast till this year end.So we need to cope up with such recreations to match up dinner out 🙂

Variations:

• Chettinad masala powder is a must for this recipe, but if you want to try it without it you can try replacing with biryani masala powder but the flavour will sure vary.
• I did not add tomatoes as it may turn the idlies soggy and the recipe I tasted did not have tomatoes too.But incase if you want it little moist then add tomatoes, saute till mushy and proceed.
• You can even add fennel seeds while tempering but we don’t like it coming in mouth while eating.Also the chettinad masala powder has fennel seeds added so skipped it.But the hotel version had whole fennel seeds in it.
• You can even cube the idlies and add.As I wanted to recreate the hotel taste I cut them like this.
• You can any veggies of your choice along with this like carrot,capsicum etc.

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Chettinad masala idli fry recipe

Chettinad masala idli fry a hotel style flavourful quick snack made with leftover idlies.

Course Appetizer

Cuisine Indian

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 2

Author Sharmilee J

Ingredients

• 4 nos idli
• 3 tbsp oil
• 1 big onion finely chopped
• 1 tsp ginger garlic paste
• 1 tbsp chettinad masala powder
• salt to taste

To temper:

• 1/2 tsp mustard seeds
• a sprig curry leaves
• 1 small whole red chilli

Instructions

• Refrigerate idlis for 30 mins atleast.Slice it thin.Heat oil in kadai - add the slices in batches.
• Shallow fry till golden brown.Repeat to finish, Remove and set aside.Now in the same kadai add mustard seeds let it crackle.Add curry leaves,red chillies - saute for a minute.
• Add onion,ginger garlic paste,required salt saute until golden.Add chettinad masala powder.
• Add fried idlies,give a quick toss.Cook covered for a minute.Switch off.Serve immediately.

Notes

• Use leftover idlies for best results.Fresh idlies may crumble while frying so refrigerate for a hour and use it.
• Saute onion until golden but it should not turn very soft.
• Serve hot immediately after making.
• Serves as a best snack or for breakfast.
• You can even deep fry the idlies.

How to make chettinad masala idli fry recipe:

1. Refrigerate idlis for 30 mins atleast.Slice it thin.Heat oil in kadai – add the slices in batches.
2. Shallow fry till golden brown.Repeat to finish, Remove and set aside.Now in the same kadai add mustard seeds let it crackle.Add curry leaves,red chillies – saute for a minute.
3. Add onion,ginger garlic paste,required salt saute until golden.Add chettinad masala powder.
4. Add fried idlies,give a quick toss.Cook covered for a minute.Switch off.Serve immediately.
5. Serve hot!

My tips while making Chettinad idli fry:

• Use leftover idlies for best results.Fresh idlies may crumble while frying so refrigerate for a hour and use it.
• Saute onion until golden but it should not turn very soft.
• Serve hot immediately after making.
• Serves as a best snack or for breakfast.
• You can even deep fry the idlies.

The post Chettinad masala idli fry recipe – Hotel style chettinad idli fry appeared first on Sharmis Passions.

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Flax seeds idli podi recipe

Flax seeds idli podi is the best way to consume flax seeds in south Indian way. Also you can easily finish off your stock.

I had some flax seeds sitting in my pantry other than some ground flax. So for long time wanted to try something with it. That’s when my sister in law told me she adds flax in small portions to sneak into her idli podi. I was postponing grinding idli podi for long and was going to grind it anyway.

Was working on another post, but it seemed like I could not post yesterday, so suddenly changed my plans and thought of posting this. Yet could not post on time

Coming to this idli podi, since I am posting this as flax seeds idli podi, I adapted the recipe from here and made it with more flax seeds. I found the serving size to be more. This could last me for atleast 4 months Also the flax seed’s flavour is making the idli podi totally different from the regular one. You can add flax seeds in smaller ratio to your regular idli podi or something with dhaniya like in this recipe if you are trying to sneak in. If you are okay to consume flax seeds, then you can go ahead and try with more flax seeds proportions as in the recipe.

If you are trying, please half the recipe and try in small quantity.

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Flax seeds idli podi

Flax seeds idli podi is the best way to consume flax seeds in south Indian way. Also you can easily finish off your stock.

Course Condiments

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Servings 2 cups

Equipments (Amazon Affiliate links)

• Blender or mixie

Cup measurements

Ingredients

• 1/2 cup flax seeds
• 1/2 cup urad dal
• 1/4 cup chana dal
• 15 to 20 red chillies
• 1/4 tsp asafoetida, solid Use 1/2 tsp if powder
• 1 tsp tamarind
• 4 garlic cloves
• 1 tbsp oil
• Salt as needed

Instructions

• Gather all ingredients needed.
• First dry roast flax seeds until it pops. Take care not to burn it. Remove in plate for cooling.
• Add a tsp of oil and roast red chilli, asafoetoda, chana dal, until the dal turns golden. Remove in plate.
• Drizzle another tsp off oil and roast urad dal until golden. Remove for cooling.
• Another tsp of oil goes in and sautee tamarind and garlic until garlic is golden.
• Cool down all completely.
• First grind chilli, tamarind, asafoetida and salt.
• Then top it with the other roasted items and powder coarsely.
• Make sure to mix well in between. Cool and store in airtight container.

Video

Notes

• Make sure to roast all in medium flame and stir constantly to avoid burnt ingredient.
• Asafoetida adds flavour, so add it generously.

Flax seeds idli podi method:

1. Gather all ingredients needed.
   
2. First dry roast flax seeds until it pops. Take care not to burn it. Remove in plate for cooling.
3. Add a tsp of oil and roast red chilli, asafoetoda, chana dal, until the dal turns golden. Remove in plate.
   
4. Drizzle another tsp off oil and roast urad dal until golden. Remove for cooling. Another tsp of oil goes in and sautee tamarind and garlic until garlic is golden. Cool down all completely.
   
5. First grind chilli, tamarind, asafoetida and salt.
   
6. Then top it with the other roasted items and powder coarsely. Make sure to mix well in between. Cool and store in airtight container.
   

Stays good for a month in room temperature. After that, better to keep refrigerated.

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