I have been wondering about air fryer, sure sounds great. Good to know you are enjoying it, I may have to get one yet. I just hesitate getting another appliance.

It's good for 2 people. Otherwise you have to do batches.

I haven't experienced anything air-fried yet but my friend also got one for Xmas and she said she loves it for making hot wings - easy and no mess.

I really want to try the air fryer and instapot. I'm just wondering if it tastes as good. I'm assuming it's better than NO fried food which is what I'm doing now!

I love my air fryer too! I have had it for about 4 years now and I use it everyday. Its quick to heat up and cook, saves me turning the oven on.

There are only just 2 of us and it is the most used appliance in my kitchen. Mine is nearly dead from overuse and when it does die I will be buying another.

I will say it is a decent brand and I will be buying the same brand when I replace it.

Sami, it's basically a high speed convection oven. We were pretty much no frying also. I haven't had a fry in a few years! Or fried chicken! Both we decided were successes! Crispy and crunchy!

In the future I'll soak/rinse the potatoes to get rid of some of the starch. Still tweaking things! NT

From what I've read the air fryer works best on frozen food. Have you been using it with fresh food, as that is what I would be interested in. I mostly make tempura when I deep fry, but I also make deep-fried quesadillas, using fresh masa. They are sort of like empanadas, which I also like.

This post inspired me to drag my Galloping Gourmet Convection Oven, Sam's Club circa 1983, up from the basement and have another go at air frying. It's sitting on the counter; I'm otherwise involved with drywall work and living on fast food. (FYI, the 'Power Bowls' (steak) from Taco Bell are darned good and the Arby's 2/ $5 fish sandwiches aren't half bad.

I never really gave the convection oven a chance; I did try air frying chicken and wasn't happy with the results but I was (in hindsight) trying to do a 'Southern Fried Chicken' with too heavy of a buttermilk batter. Will give it another go trying a much lighter breading. Just wish that I still had an oil mister.

Per Lars suggestion, will try it with some frozen breaded okra that I snagged at Woodman's last week. But I need to modify the rack so the okra doesn't fall thru.

That will be week after next. DS is in Ireland & I'm trying to get a lot accomplished in his quarters while he is OOTC.

Got my Air fryer a couple of years ago and have only used frozen French fries in it. Delicious! My friend cooks more with it and loves it. She's done homemade French fries and even steak, among other things and always had good results. She has an Instant Pot and I have the Power XL which we really like. My first use of it was a whole frozen chicken which came out falling off the bone in 25 minutes under pressure. It was Tender, juicy and flavorful. The broth was the best. I kept saying I didn't need more appliances, but l'm glad to have these two.

Madonna

I haven't done anything frozen yet. I'm guessing things like fries are fried then frozen so you would still get a bunch of grease. We did ours from fresh potatoes and just a light spray of spray OO.

Had ours ( Phillips XL) 15 months now and love it. We have tried with much success steak, pork chops, salmon, shrimp, burgers, chicken pieces of all sorts,baked cornbread, biscuits, homemade french fries. Grandkids menu of tater tots, frozen french fries, chicken fritters. I do not think it is all that great on homemade batter dipped food, but then again it might be me, I probably need to work on that technique. Done some veggie roasting and that is good also.

I do not do fried food anymore and DH thought thought it might be a good gadget to replace that option and it is. It is a kitchen gadget and a bit pricey for what it does. Convection cooking (hot air) will get you the same results. My thinking is it is healthy, away from fried.

We still like and use a fair amount of time.

Todays chicken wings

Another time of legs and thighs....browned outside, so moist inside.

I've pretty much done chicken and fish meat-wise. But I'm still experimenting. Since I don't do buttermilk much, I bought a quart and froze some in muffin tins. I can pull out a hokey puck of BM (that would be butter milk!) and I also found WW bread crumbs at Target! The chicken turned out killer! NT