A tour of all nine Fried AF packs across three lines and three regions, and what each flavour profile actually tastes like. Indian, Arabian and American, from Amritsari ajwain to Nashville cayenne.
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A working reference for how long to brine wings, drumsticks, thighs, breast and a whole spatchcocked bird, with air-fryer temperatures and cook times for each. Includes what over-brining does to texture and the limits you should never cross.
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An air fryer is a small convection oven with an aggressive fan, and moving hot air pulls water straight out of your chicken. Here is the physics in plain language, why lean cuts suffer worst, and how a 30-minute brine fixes it.
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