The Sum of Awe
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Well you can put breadcrumbs on, if you dip the pieces in beaten egg first so they stick - same as you do with frying fish in breadcrumbs. Have to be a little careful with the cooking time, as it will depend on the thickness of the pieces. With breadcrumbs you don't want to have to cook for too long or they will burn, so need thinnish pieces of chicken breast or something, I suppose. I generally do something different though. I like to fry chicken pieces, usually thighs, which you find in the supermarket, with the skin on, so it goes crisp and the flavour goes into the meat (most of the flavour is in the fat under the skin). So I heat some oil in a heavy pan with a lid and put them in with the lid on at low heat so they part fry / part steam. I turn them 3 times, allowing 8-10 minutes per side, by which time they are golden all over. I put some slices of garlic in the oil and some thyme on the chicken.
(Optional extra: you can also tip the oil out at the end and put a splash of balsamic vinegar in the pan to deglaze it and gets the bits stuck to the pan off into a little sauce to go over. Since fried chicken is a bit oily, it cuts it a bit, which is nice)
It all takes about the same time (30 mins) as it takes to cook a few potatoes to go with it - and some vegetable on the side, or a bit of salad.
Do you do anything with the leftover flour and egg? Or does the amount you use usually cover up most of the chicken?Dip in flour, dip in egg (or one of a few alternatives), coat in bread crumbs, while gently pressing crumbs into whatever being breaded.
I like to keep a small pile of flour off to the side so when I'm done I can rub my hands in that, with the flour helping to clean off most the mess on my hands.
Honestly, I'm a bit frustrated at the idea of having to use three or more dishes just to bread chicken before throwing it in the airfryer. I suppose I could use a bowl for the egg and a small plate for the flour, it might not be as bad as I'm imagining it. (I hate making food lol)