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hot air fryer

bmmcbmmc Posts: 74 Deckhand
anyone using one of there versus a deep fryer and does the food come out the same minus all the oil?

Replies

  • Mister-JrMister-Jr Posts: 27,707 AG
    No, it's not the same.
    Vote for the other candidate
  • IntheslotIntheslot Posts: 342 Deckhand
    Not really the same but mine gets allot of use. Definitely our most used appliance.

    Does great chicken wings, fries, tots, lobster bites, mushrooms...

    Absolutely the best for heating up leftovers.

    My kid uses daily, really great chicken tenders.

    Definitely get one but the small one is useless.
  • lakemanlakeman Posts: 775 Officer
    Some things are as good and some things not so good.  There is a learning curve to using it to get best results.
    It is a keeper in our family's kitchen.   One word of warning it does smell like what ever is cooking, I did some cracked conch and lucky I did it in the garage, the cooking smell in the garage lasted 4 days and I even sprayed it with oder remover.  I would suggest doing it out side or in the garage. 
  • rcjoutdoorsrcjoutdoors SunrisePosts: 29 Deckhand
    Finally got one. I'm a lazy cook, so I find it convenient. I need to master cooking chicken in it. My presets left the meat undercooked when making chicken thighs, but the steak was perfect. 

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  • lakemanlakeman Posts: 775 Officer
    Finally got one. I'm a lazy cook, so I find it convenient. I need to master cooking chicken in it. My presets left the meat undercooked when making chicken thighs, but the steak was perfect. 
    I just tried some fried chicken, I like thighs with the skin on.  Breaded it some what like fish, the preset is 20 minutes at 360.  I read some where that you should increase the temperature by 20 degrees so I did and cooked it for 25 minutes  and it was GREAT.  I could have cooked few more minutes to get it more crispy, but not sure if would have dried it out too much.  My lady even liked ti so it had to be good LOL
  • tankeredtankered Gainesvill, FlPosts: 223 Deckhand
    Mister-Jr said:
    No, it's not the same.

    Never will be. Hot air is not hot oil.
  • lakemanlakeman Posts: 775 Officer
    Only your cardiologist can tell LOL


    Update of my fried chicken.  It sees that the type or brand like just regular or  like Publix green wise is slightly different in cooking times.  Last night I had to try it again with some Green wise chicken thighs and 25 minutes @ 380 was about 3 minutes too long.  Still was very  good.
  • Jack HexterJack Hexter New Port RicheyPosts: 4,911 Moderator
    Had a friend swear by one so I broke down andn purchased one.  Tried it several times with chicken, fish and fries.  Hated it.  Going to put it on Facebook Marketplace
  • flagoldflagold AlabamaPosts: 377 Deckhand
    Had a friend swear by one so I broke down andn purchased one.  Tried it several times with chicken, fish and fries.  Hated it.  Going to put it on Facebook Marketplace
    Similar story.  After the initial fries and chicken, it just sits.  I think the main mistake was getting one without glass to see the food cooking.  At any rate, we have a NuWave Oven which this thing simply duplicates.  The NuWave we have cooks at 350º (or less) and we simply cook everything at that temp - when it looks done (since it cooks from inside out) and is browning it is done (no matter what the time is).  A lot simpler for us.
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  • backwatercolebackwatercole Posts: 184 Deckhand
    lakeman said:
    Only your cardiologist can tell LOL


    Update of my fried chicken.  It sees that the type or brand like just regular or  like Publix green wise is slightly different in cooking times.  Last night I had to try it again with some Green wise chicken thighs and 25 minutes @ 380 was about 3 minutes too long.  Still was very  good.
    The regular chicken is usually a little bit "plumper" than the green wise so that might be the cause of the variation.  I know that they have the presets and people always are asking about "time" for cooking.  Time is good for getting you to the area but you should think about getting a quality digital instant thermometer.  Cook your chicken until 160 and then pull it out of the heat.  After it rests for a few minutes, you'll be at 165 no problem and will never have to worry about dried out chicken again.  
  • ReelthiefReelthief Fort Lauderdale Posts: 126 Deckhand
    I have one but still do most of my frying in a cast iron pan. Just like slot said it does come in handy for other things. It really works well for re heating certain foods. I think it's personal preference. I think the oil/fat used has a big effect on the taste so I'll keep it wet.
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