{"id":852,"date":"2023-04-26T11:30:47","date_gmt":"2023-04-26T09:30:47","guid":{"rendered":"https:\/\/lausenheim.dk\/?p=852"},"modified":"2023-04-26T12:10:04","modified_gmt":"2023-04-26T10:10:04","slug":"amerikansk-fried-chicken-i-varmluftovn-med-kartoffelbaade","status":"publish","type":"post","link":"https:\/\/lausenheim.dk\/en\/amerikansk-fried-chicken-i-varmluftovn-med-kartoffelbaade\/","title":{"rendered":"American fried chicken in a convection oven - with potato wedges"},"content":{"rendered":"

\u2018American Fried Chicken is always delicious, but I have a bit of a problem with deep frying. Firstly, it adds a lot of extra calories from the large amount of oil that gets absorbed into the breading. And secondly, I don't want to be left with a lot of oil that splashes and has to be discarded afterwards.
The airfryer has become very popular, but inspired by some YouTube videos comparing an airfryer to a convection oven, I realised that you can do the same thing in a convection oven, just place the food on a rack with a tray underneath. And most people have that option in their regular oven.<\/p>\n\n\n\n

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Get the tenderest, juiciest chicken meat with lots of flavour and a hint of chilli in the background - or a chilli kick if you prefer.<\/p>\n<\/blockquote>\n\n\n\n

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\"American<\/div>\n<\/div>\n

American fried chicken in a convection oven - with potato wedges<\/h2>\n
<\/div>\nLaus S\u00f8rensen<\/span>\n
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Make American Fried Chicken without the deep fryer and airfryer.<\/span>
<\/div>Well, actually, you can use the exact same recipe in both the deep fryer and air fryer. But here's the method if you don't have or don't want to use one of the two.<\/span>
<\/div>Get the tenderest, juiciest chicken meat with lots of flavour and a hint of chilli in the background - or a chilli kick if you prefer.<\/span>
<\/div>You can either cut a whole chicken into 8 pieces (you'll have the carcass for stock), or do what I do and use the upper and lower thighs. They give a juicy result and have the advantage that they need the same cooking time. Chicken breasts can easily become dry if cooked as long as thighs.<\/span>
<\/div>Marinate the chicken in buttermilk. It's best if it's overnight, but if you can't, you can \u2018get away with\u2019 soaking the chicken a few hours in advance. They can last up to 48 hours, so if you can't cook on the day you had planned, they'll keep until the next day (according to the US Food and Drug Administration). The slight acidity of the buttermilk makes the meat much more tender and juicy and gives it a great texture. If you can't get your hands on buttermilk, you can easily use regular milk with \u00bd tsp lemon juice or vinegar per decilitre.<\/span>
<\/div>The side dishes are of course optional, but I like spicy potato wedges and maybe a green salad with Steven's Secret Dressing<\/a><\/span>
<\/div>NB! If you have two oven racks so you don't cook chicken and potatoes in layers, both will be crispier!<\/strong><\/em><\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Udskriv<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Opskrift<\/a>\n \n<\/div>\n
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Prep Time <\/span>2<\/span> d<\/span><\/span><\/div>
Cook Time <\/span>1<\/span> hr<\/span> 30<\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main course<\/span><\/div>
Cuisine <\/span>American, international<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>4<\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Udstyr
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  • 1-2 rack(s) over baking tray or plate(possibly one for chicken and another for potatoes)<\/span><\/div><\/li>
  • 1 Oil spray(you can buy an oil\/butter spray or use an atomiser)<\/span><\/div><\/li>
  • 1 convection oven<\/div><\/li><\/ul><\/div>\n

    Ingredients
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    Seasoning and marinating (you can use whatever seasoning you prefer - this is a suggestion)<\/h4>
      <\/ul><\/div>

      All measurements are (of course) levelled<\/h4>
      • 1<\/span> 1500-1700 grams<\/span> whole chicken<\/span> OR<\/span><\/li>
      • 4<\/span> whole<\/span> chicken legs<\/span> (upper and lower thighs)<\/span><\/li>
      • 2<\/span> tbsp<\/span> paprika<\/span><\/li>
      • possibly 2<\/span> tsp<\/span> smoked paprika<\/span> (if you have)<\/span><\/li>
      • 1<\/span> tsp<\/span> turmeric<\/span><\/li>
      • \u00bd-2<\/span> tsp<\/span> chilli powder or cayenne pepper<\/span> Do you want a touch or a kick? Vary the amount accordingly<\/span><\/li>
      • 1<\/span> tbsp<\/span> onion powder<\/span><\/li>
      • 2<\/span> tsp<\/span> garlic powder<\/span><\/li>
      • \u00bd<\/span> tsp<\/span> pepper<\/span><\/li>
      • 1<\/span> tbsp<\/span> salt<\/span><\/li>
      • 2<\/span> tsp<\/span> baking powder<\/span><\/li>
      • 1<\/span> tbsp<\/span> brown sugar or brown cane sugar<\/span><\/li>
      • 4<\/span> dl<\/span> buttermilk<\/span><\/li><\/ul><\/div>

        Breading and frying<\/h4>
        • 150<\/span> g<\/span> wheat flour<\/span><\/li>
        • 75<\/span> g<\/span> cornstarch<\/span><\/li>
        • Oil for spraying<\/span><\/li><\/ul><\/div>

          Potato wedges (use your favourite spices - this is my suggestion)<\/h4>
          • 1\u00bd<\/span> kg<\/span> potatoes<\/span><\/li>
          • 1<\/span> tbsp<\/span> vinegar<\/span><\/li>
          • Salt for boiling<\/span><\/li>
          • 2<\/span> tbsp<\/span> oil<\/span><\/li>
          • 2<\/span> tsp<\/span> chilli flakes<\/span><\/li>
          • 2<\/span> tsp<\/span> paprika<\/span><\/li>
          • 1<\/span> tsp<\/span> onion powder<\/span><\/li>
          • \u00bd<\/span> tsp<\/span> garlic powder<\/span><\/li>
          • 1-2<\/span> tsp<\/span> Dried thyme or Herbes de Provence<\/span><\/li><\/ul><\/div><\/div>\n

            Method
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