Rachel MacPherson embarked on a culinary adventure to find the best method for frying chicken, testing an air fryer, stovetop, and oven to determine the optimal outcome. With a love for fried chicken but a desire for a less messy cooking process, Rachel set out to explore alternative cooking techniques to achieve crispy, juicy results.
Preparing the Chicken
Rachel began by marinating skin-on chicken pieces in a buttermilk soak seasoned with salt, pepper, herbs, and spices. After an hour, she coated the chicken in a seasoned flour mixture, readying it for frying in each appliance.
Air Fryer: Convenient Yet Lacking in Crunch
Opting for the air fryer first, Rachel sprayed the breaded chicken with oil and cooked it at 360 degrees Fahrenheit for 15 minutes. While the air-fried chicken was juicy and flavorful, it fell short in achieving the desired crunchy texture.
Stovetop: Traditional and Delicious
Using her trusted Dutch oven, Rachel deep-fried the chicken in hot oil until golden brown. The stovetop method delivered crispy, flavorful results that exceeded expectations, making it Rachel’s preferred choice for frying chicken.
Oven: Promising but Needs Improvement
Experimenting with oven frying, Rachel encountered mixed results. While the chicken was crispier than the air-fried version, the use of butter led to uneven browning and a soggy texture. Rachel noted that the oven-fried method requires adjustments for better outcomes in the future.
Final Verdict
In conclusion, Rachel found that the stovetop method produced the best combination of juicy, crispy, and flavorful chicken, making it her top choice for frying. While the air fryer offered convenience and reduced mess, it lacked the desired crunch. The oven-fried method showed promise but requires refinement for improved results. Rachel plans to continue using the stovetop method regularly while making tweaks to the oven-fried technique for better outcomes.
