shambo, the chicken was marinated in buttermilk then dipped in a mixture of flour, salt, pepper, a little paprika and garlic powder. I sprayed them with a mist of olive oil, I have a oil sprayer that I love, it has a "trigger" instead of those pump Misto types that work twice and then stop. Anyway, spray the chicken, put it into the preheated fryer, bake for about 12-14 minutes depending on the size of the pieces, flip them, spray the other side, cook until they test done. It's not quite as crispy and not quite as moist as real fried chicken but it's close and it's a lot healthier! Walnutcreek, here's my pork chop after nearly 35 minutes in the fryer. I wasn't a fan, so I just cut a piece off the end for my portion at supper, and I didn't finish it, but that's because the marinade was a bit too spicy for me. You can see that it wasn't particularly over cooked or too browned, although the fatty edge got nicely crisp and it temped out at just a little over the minimum 145F, in fact I'd have liked it a bit more done. It was a big chop, not thick, but big, it weighed about 13 ounces and had that large center bone, much like yours. I have to use a thermometer on everything, the fish is overdone, the pork is underdone and the cooking guide they gave me with the machine is so far off it's useless. Annie

We have the double door Cafe with air fry and you can set it from the screen. Only had ours since May so haven't used the self clean yet. I am a little gun shy about using it. This replaced a Kitchenaid that blew out the thermostat the first time I ran self cleaning.

Thank you @User. I buy parchment paper cookie sheet liners on Amazon and the circles (with holes) for the AF I can get there too - for about $7.00 for 100. I wouldn't mind cleaning the silicone basket liner after each use; I don't think that would be a big deal. @girlnamedgalez8a I think we are talking about two different things. According to my findings today, always set your AF on a heat mat. The heat from the AF can damage countertops. That heat mat is silicone, but it is different from the silicone "liner" that goes inside the basket. From the looks of the liner on Amazon, it is very flat and has holes in it. Same as parchment paper liners, but reuseable. Again I don't think cleaning the liner after every use would be a problem. The cookbook and my manual say to clean the basket after every use and to deep clean periodically. The "after every use" appeared to be wiping out, although I guess that should depend on the residue left. Hope that makes sense - 2 things - liner and mat.

I have a ton of parchment paper. I just fold it in quarters and start punching holes with my hole punch. The holes allow the air to circulate while keeping any sticky messes somewhat contained. You want to put something weighted on the paper, in other words don't preheat the oven with the liner in, it will blow into the fan and burn. Preheat then put the liner and food in. With regards to your oven style, I'm not sure where you would place it.