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American Fried Chicken direkte fra varmluftovnen

American fried chicken in a convection oven - with potato wedges

Laus Sørensen
Make American Fried Chicken without the deep fryer and airfryer.
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.
Få det møreste, saftigste kyllingekød med masser af smag og et strejf af chili i baggrunden - eller et chili-spark, hvis du foretrækker det.
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.
Marinate the chicken in buttermilk. It's best if it's overnight, but if you can't, you can ‘get away with’ 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 ½ tsp lemon juice or vinegar per decilitre.
The side dishes are of course optional, but I like spicy potato wedges and maybe a green salad with Steven's Secret Dressing
NB! If you have two oven racks so you don't cook chicken and potatoes in layers, both will be crispier!
Udskriv Pin Opskrift
Prep Time 2 d
Cook Time 1 hr 30 mins
Course Main course
Cuisine American, international
Servings 4

Udstyr

  • 1-2 rack(s) over baking tray or plate(possibly one for chicken and another for potatoes)
  • 1 Oil spray(you can buy an oil/butter spray or use an atomiser)
  • 1 convection oven

Ingredients
  

Seasoning and marinating (you can use whatever seasoning you prefer - this is a suggestion)

    All measurements are (of course) levelled

    • 1 1500-1700 grams whole chicken OR
    • 4 whole chicken legs (upper and lower thighs)
    • 2 tbsp paprika
    • possibly 2 tsp smoked paprika (if you have)
    • 1 tsp turmeric
    • ½-2 tsp chilli powder or cayenne pepper Do you want a touch or a kick? Vary the amount accordingly
    • 1 tbsp onion powder
    • 2 tsp garlic powder
    • ½ tsp pepper
    • 1 tbsp salt
    • 2 tsp baking powder
    • 1 tbsp brown sugar or brown cane sugar
    • 4 dl buttermilk

    Breading and frying

    • 150 g wheat flour
    • 75 g cornstarch
    • Oil for spraying

    Kartoffelbåde (brug de krydderier, du bedst kan lide - dette er mit forslag)

    • 1½ kg potatoes
    • 1 tbsp vinegar
    • Salt for boiling
    • 2 tbsp oil
    • 2 tsp chilli flakes
    • 2 tsp paprika
    • 1 tsp onion powder
    • ½ tsp garlic powder
    • 1-2 tsp Dried thyme or Herbes de Provence

    Method
     

    Seasoning and marinating

    • Cut the chicken into 8 roughly equal parts or halve the chicken legs into upper and lower thighs
    • Mix all the spices + baking powder and sugar
      Krydderiblanding til American Fried Chicken
    • Pour a couple of heaped teaspoons of the mixture over the chicken pieces and spread it out. Let it sit for about 5 minutes so that it sticks a bit. Set the rest of the spice mixture aside for the next day
      FC 02
    • Pour the buttermilk into a bowl of a suitable size and lower the chicken pieces into it. Ideally, they should be covered in buttermilk. Place in the fridge (covered)
      Kylling i kærnemælk

    Next day - or after a few hours: Potato wedges (clean and cook one hour or longer before the rest of the preparation)

    • Wash the potatoes and check them for spots and stains
    • Cut them into relatively large wedges
    • Boil in lightly salted water with vinegar for 5 minutes. Pour into a sieve or colander and leave to drain and cool, preferably for an hour or longer
    • Pour the oil and spices into a plastic bag, I use an 8 litre bag
    • Put the potatoes in the bag and distribute the oil and spices evenly. It's surprisingly easy.
    • EITHER
    • Spread the potatoes in the bottom of the baking tray over which you want to place the chicken rack. This will keep them relatively soft
    • OR
    • Place them on a wire rack that you can place a drip tray underneath. This will make them crispier

    Preparation of chicken

    • Remove the chicken pieces from the buttermilk and let them drip off if necessary.
      Buttermilk is discarded due to the risk of salmonella. If you want to avoid food waste, you can freeze it and use it again next time.
    • Mix wheat flour, cornflour and the rest of the spice mix from the day before
    • Place the chicken pieces, one at a time, into the breading, making sure they are coated all over. Shake them lightly before placing them gently (to avoid damaging the breading) on the rack you want to cook them on
    • Spray the chicken pieces with a thin layer of oil or butter on the visible part. Try to hit them all over.
    • Place the potatoes and chickens in an oven preheated to 190°, fan on
    • Cooks in 45 minutes
    • Enjoy!
      American Fried Chicken med kartoffelbåde 02