Ever since I bought myself an air fryer, I cook at home almost daily.
There are endless air fryer recipes to cook delicious but healthy (healthier than deep frying, that is) meals. I bought this Air Fryer Seasoning from Williams Sonoma last weekend, and I couldn’t wait to try it.
There are 3 other flavors – Italian, Garlic Sichuan Peppercorn, and Buffalo.
I picked the Buttermilk Black Pepper as a trial round, and the chicken turned out amazing, so I’ll be going back for other flavors.
I quickly skimmed the back of the packaging, and the instruction seemed easy enough for me to try. The seasoning includes a brining mix – and I knew that it was legit.
Brining is the reason why restaurant chickens taste so good.
The brine mix gets absorbed into the meat, and it results in tender, well-seasoned chicken. You’ll notice the difference between brining the meat and merely sprinkling black pepper.
You’ll be needing 2 pounds chicken (breasts, drumstick, or thighs – whichever you prefer), a cup of whole milk, and 1 egg white.
The brine mix and breading mix are included in the package.
The seasoning is exclusive to Williams Sonoma.
Each mix is labeled.
First I mixed a cup of milk, egg white, and brine mix together in a large bowl.
Give it a quick whisk.
I used skinless and boneless chicken thighs for the recipe.
I wiped them with a paper towel and dumped them in the brine mix.
Brining makes all the difference, so I recommend giving it some time. I refrigerated the brine mix and chicken overnight, giving it a good 10-12 hour brining.
I took each piece of chicken out of the brining mix and dipped it in a breading mix – it will mimic the “fried” chicken taste and take the chicken to a next level.
And cook the chicken in the air fryer at 350 degrees.
The cooking time varies, depending on your fryer and the size of the chicken.
I cooked mine for 22 minutes, and I got a batch of crispy chicken thighs.
It turned out great and was a huge hit!
It’s easy (like all air fryer recipes, duh!) to make, incredibly delicious, and “healthier” than deep frying. I hope you try it – two thumbs up!
Ever since I bought myself an air fryer, I cook at home almost daily.
There are endless air fryer recipes to cook delicious but healthy (healthier than deep frying, that is) meals. I bought this Air Fryer Seasoning from Williams Sonoma last weekend, and I couldn’t wait to try it.
There are 3 other flavors – Italian, Garlic Sichuan Peppercorn, and Buffalo.
I picked the Buttermilk Black Pepper as a trial round, and the chicken turned out amazing, so I’ll be going back for other flavors.
I quickly skimmed the back of the packaging, and the instruction seemed easy enough for me to try. The seasoning includes a brining mix – and I knew that it was legit.
Brining is the reason why restaurant chickens taste so good.
The brine mix gets absorbed into the meat, and it results in tender, well-seasoned chicken. You’ll notice the difference between brining the meat and merely sprinkling black pepper.
You’ll be needing 2 pounds chicken (breasts, drumstick, or thighs – whichever you prefer), a cup of whole milk, and 1 egg white.
The brine mix and breading mix are included in the package.
The seasoning is exclusive to Williams Sonoma.
Each mix is labeled.
First I mixed a cup of milk, egg white, and brine mix together in a large bowl.
Give it a quick whisk.
I used skinless and boneless chicken thighs for the recipe.
I wiped them with a paper towel and dumped them in the brine mix.
Brining makes all the difference, so I recommend giving it some time. I refrigerated the brine mix and chicken overnight, giving it a good 10-12 hour brining.
I took each piece of chicken out of the brining mix and dipped it in a breading mix – it will mimic the “fried” chicken taste and take the chicken to a next level.
And cook the chicken in the air fryer at 350 degrees.
The cooking time varies, depending on your fryer and the size of the chicken.
I cooked mine for 22 minutes, and I got a batch of crispy chicken thighs.
It turned out great and was a huge hit!
It’s easy (like all air fryer recipes, duh!) to make, incredibly delicious, and “healthier” than deep frying. I hope you try it – two thumbs up!