Result synopsis :
AIR FRIED
Super crunchy but owing to my changes it was over salty and over cooked. Needs less salty ingredients, more herbs and less cooking time.
Changes to published recipe ;
1) I added all the spices* to the butter milk at the beginning of the brining process ... not sure that this was necessary or useful as ...
,,, 2) I then also added celery salt, oregano, chilli powder, pepper to the flour for dredging before cooking
3) I used boneless chicken thighs, so the thickness of the meat in relation to the surface area was quite low ... thus reducing the cooking time needed
4) I dredged the butter milk covered chicken directly in the flour/cornflour/spice mix
5) I air fried in a Ninja flexi drawer for 14 minutes at 200°C then flipped them and cooked for a further 6 mins at the same temperature. This was too long!!
*Spices used
garlic powder
onion granules
smoked paprika
celery salt ... Next time I will only put a light sprinkle with the dredge
chilli powder
ginger powder
fine ground back pepper
oregano
sage powder
thme/rosemary provençale mix
