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23
MAIN COURSES
The Cuisinart
®
AirFryer Toaster Oven, not only AirFries, but it also
bakes and broils—with convection if you’d like—to put a full meal
on your table in record time!
AirFried Chicken
Traditional fried chicken, now AirFried! For an authentic feast,
try adding any one or all of our favorites–Fried Pickles, Buttermilk
Biscuits, Oven-Roasted Ribs and Old-Fashioned Mac and Cheese.
Makes 4 to 6 servings
2 cups buttermilk
1 tablespoon hot sauce
1 tablespoon Dijon mustard
1½ teaspoons kosher salt, divided
1½ teaspoons freshly ground pepper, divided
1 chicken, cut into 8 pieces
2 cups unbleached all-purpose flour
1½ teaspoons baking powder
1 teaspoon sweet paprika
Nonstick cooking spray
Vegetable oil for spraying or brushing
1. In a medium nonreactive bowl, stir together the buttermilk, hot sauce,
Dijon, 1 teaspoon salt, and 1 teaspoon freshly ground pepper.
Add the chicken pieces and coat well with buttermilk mixture.
2. Refrigerate overnight.
3. Mix together the flour, baking powder, paprika and remaining salt
and pepper.
4. When ready to AirFry, remove each piece of chicken from the
marinade. Coat each piece well with the flour mixture. Allow the
chicken to rest about 15 minutes before cooking.
5. Once rested, spray or brush the chicken pieces liberally on all sides
with vegetable oil.
6. Place the AirFryer Basket onto the Baking Pan and coat liberally
with nonstick spray. Place the sprayed chicken parts, evenly spaced
and in one layer, onto the prepared basket.
7. Place into oven in rack position 2. Select Dual Cook. First set to
AirFry at 350°F for 20 minutes, then set to AirFry at 300°F for 20
minutes.
8. Chicken should be golden and crispy with an internal temperature
of 165°F.
9. Serve immediately.
Nutritional information per serving (based on 6 servings):
Calories 297 (71% from fat) • carb. 19g • pro. 4g • fat 21g • sat. fat 3g
chol. 7mg • sod. 312mg • calc. 312mg • fiber 1g
Classic Roast Chicken
Simple spices go a long way in this roast chicken recipe.
Makes 4 to 6 servings
1 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 small lemon, halved
1 teaspoon extra virgin olive oil
2 teaspoons herbes de Provence or other dried herbs like
rosemary and thyme
3 garlic cloves, smashed
1. Put the chicken onto the Baking Pan. Pat dry. Sprinkle with salt
and pepper. Squeeze the lemon over the chicken and place into the
chicken’s cavity. Drizzle chicken with olive oil. Rub with herbs and
garlic cloves. Put the garlic cloves into the chicken’s cavity with
the lemon.
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