We eat a lot of chicken, Legs and Thighs, we like the dark meat.
As you explore the menu of pre-programmed cooks, it gets easier and easier.
I'm pretty much the Air Fryer Guyer here. My wife has enough difficulty with the TV remote, let alone going beyond burning things on the gas range.
Chicken is easy, and very impressive once it's done. I do pre-heat ours for 10 minutes on the chicken setting.
We get the chicken parts with the skin on. I use a seasoning called
Chef Meritos Chicken (Pollo) Seasoning. But please, use what ever you like. Just season your Chicken pieces and lay in a single layer, skin side up to start.
Then poke the selector dot until you see the drumstick. There's your chicken setting.
It will come up with 20 minutes at (I think) 375 degrees. Let it run.
When it is done, turn your pieces over, program in another 20 minute run. And walk away.
Note here: I will reduce the time for smaller pieces of chicken. You can check at 15-16 minutes and see how it's looking. I often now just reduce the 20 minutes to 16-18 minutes and we enjoy that.
Skin side up to start, I did skin side down ONCE. Lost all the nice crispy skin to the bottom of the pan.
No oils. No sprays. Just some seasoning and the chickens natural juices.
I did a chunk of Pork Loin a short while back and it was delicious. I was doing Al's SPOG and was delighted with the taste, not to mention the ease of the Air Fryer.
I also like doing potato Home Frys in it.
Pretty much a set it and forget it appliance. While it's cookin, you can be doin up the veggies or salad.
We made a place for ours in the back of a pull out basket in a cabinet. They are a bit large, or ours is. But because it is round, I found a corner behind it for the clip on Sous Vide appliance. (When you are a pack rat, you find ways to utilize space.)