{"title":"Kits","description":"\u003cp\u003eEverything you need to stop making dry chicken, boxed together and priced under the parts. Each kit carries three cooking methods, the cold dip built to go with them, and one method card with every brine time and temperature on it. You buy the chicken; we handle the rest.\u003c\/p\u003e","products":[{"product_id":"the-indian-takeover-kit","title":"The Indian Takeover Kit","description":"\u003cp\u003eThree packs, three methods, one cold green dip, and a hard line on dry chicken. This is the entire Indian side of the range in one box — crispy, grilled and wings — and every one of them starts in a brine before it goes anywhere near hot air. You buy the bird. We'll handle the rest.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eAn air fryer is a small, angry convection oven. It moves hot dry air fast, which is brilliant for crust and merciless on moisture — the outside dries out well before the middle is done, and you get chicken that photographs beautifully and eats like rope. A brine gets in front of that. Salt dissolved in cold water travels into the meat and seasons it all the way through rather than sitting on the skin, and it leaves the muscle proteins holding onto noticeably more water when the fan starts. Thirty minutes in the fridge is enough to taste the difference; four hours is better. The rubs then do the surface work — Kashmiri chilli for colour, roasted cumin and coriander seed for depth, amchur for the sour edge — but they only stick, toast and brown on a dry surface. Wet chicken, no crust. Every single time.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmritsari Crackle crispy pack (115 g)\u003c\/strong\u003e — 60 g masala brine sachet plus the 55 g gram-flour crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTandoori Char grilled pack (105 g)\u003c\/strong\u003e — 60 g brine sachet plus the 45 g tandoori char rub. Does 1 kg, best on bone-in legs and thighs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChettinad Chilli-Garlic wings pack (155 g)\u003c\/strong\u003e — 90 g wing brine, 40 g chilli-garlic rub and a 25 g hot toss-through. Does 1 kg of wings, roughly 12 to 14 pieces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen Riot Mint-Coriander Dip Mix (60 g pouch)\u003c\/strong\u003e — whisk into 450 g of thick yogurt for roughly 500 ml of cold, sharp dip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod card\u003c\/strong\u003e — brine times, basket temperatures and the internal temperature you're actually aiming at, printed on something you can prop against the air fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThree kilos of chicken, four ways to eat it, and roughly 12% less than buying the four packs one at a time.\u003c\/p\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine first. Always.\u003c\/strong\u003e Dissolve the pack's brine sachet in the volume of cold water printed on it, submerge the chicken, cover, and put it in the fridge. Thirty minutes minimum, up to 4 hours, never past 12. Never on the counter. Pour the used brine down the sink when you're done — it has had raw chicken sitting in it, it is not a marinade, and it never gets reused.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat it bone dry.\u003c\/strong\u003e Paper towel, both sides, into every crease. Surface water turns to steam in the basket, and steam is why your last batch came out pale.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub, then preheat.\u003c\/strong\u003e Rub goes onto dry chicken. Preheat the air fryer for 3 to 5 minutes. Load a single layer with gaps between the pieces — a crowded basket is just a steamer with ambition.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy pack, bone-in pieces:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once at the halfway mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWings pack:\u003c\/strong\u003e 200°C \/ 390°F for 20 to 24 minutes, flipping once. Give them room. Wings stuck together do not crisp.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled pack, bone-in legs and thighs:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once. On boneless thighs or breast instead, run 190°C \/ 375°F for 15 to 20 minutes, flipping once.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCook to temperature, not to the clock.\u003c\/strong\u003e Chicken is done at 74°C \/ 165°F in the thickest part, kept clear of the bone. Baskets and starting temperatures vary wildly, so buy a probe thermometer — it costs less than the chicken you'll otherwise ruin.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest 5 minutes.\u003c\/strong\u003e Mix the dip while you wait (full method on the pouch), then get on with it.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 3 out of 5 across the kit. Wings run hottest at 4, crispy and grilled both sit at 3, and the dip lands at 2.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e the Amritsari crispy pack contains gram (chickpea) flour. Nothing else in the box carries a declared allergen. All of it is packed on equipment that also handles wheat, milk, mustard, sesame, peanuts and tree nuts. You supply the yogurt for the dip and the tandoori marinade, which contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once a sachet or pouch is open, use it within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, out of sunlight, sealed. Dry spoons only. Once mixed, the dip lives in the fridge and gets eaten within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472433922,"sku":"FAF-KIT-IND-04","price":1079.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-31280796.jpg?v=1786008800"},{"product_id":"the-arabian-night-shift-kit","title":"The Arabian Night Shift Kit","description":"\u003cp\u003eGarlic, lemon, warm spice, and an air fryer that finally behaves. Three Arabian packs — crispy, grilled and wings — plus a garlic dip that hits like a shawarma counter at one in the morning. All three start in a brine, which is the only reason any of it comes out juicy.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eYour air fryer is a fan and a heating element in a small box, and it is very good at exactly one thing: pulling water off the surface of whatever you put in it. That's how you get crust. It is also how you get chalky breast meat and wings that shred instead of bite. The brine is the counter-move. Salt dissolved in cold water moves into the meat and seasons it right through — not a salty skin over bland flesh — and it leaves the muscle holding onto more water once the heat arrives. Half an hour in the fridge changes the result; four hours changes it more. The rubs then handle the outside: garlic, sumac, coriander seed, white pepper, cardamom, dried lemon. None of that browns properly on damp chicken, which is why the drying step in the method is not a suggestion.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroasted Boss crispy pack (115 g)\u003c\/strong\u003e — 60 g broast brine sachet plus the 55 g starch-backed crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShish Tawook grilled pack (100 g)\u003c\/strong\u003e — 60 g brine sachet plus the 40 g tawook rub. Does 1 kg, built for boneless thigh chunks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZa'atar Sumac wings pack (160 g)\u003c\/strong\u003e — 85 g lemon-thyme wing brine, 45 g za'atar rub and a 30 g garlic-lemon finish. Does 1 kg of wings, roughly 12 to 14 pieces.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic Wrecking Ball Toum-Style Dip Mix (60 g pouch)\u003c\/strong\u003e — whisk into 400 g of mayo for roughly 500 ml of cold garlic dip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod card\u003c\/strong\u003e — brine times, basket temperatures and the internal temperature that actually matters, printed big enough to read across a kitchen.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThree kilos of chicken, half a litre of garlic dip, and about 12% off buying the four separately.\u003c\/p\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine before anything else.\u003c\/strong\u003e Stir the pack's brine sachet into the quantity of cold water printed on it, drop the chicken in, cover, fridge. Thirty minutes minimum, up to 4 hours, never beyond 12. Fridge only — never leave it out on the counter. Tip the used brine away afterwards; it has had raw chicken sitting in it and it never gets reused.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat it completely dry.\u003c\/strong\u003e Paper towel over every surface until the skin squeaks. Water on the outside becomes steam in the basket, and steam gives you pale, soft, disappointing chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRub and preheat.\u003c\/strong\u003e Rub onto dry chicken, then preheat the fryer for 3 to 5 minutes. Single layer only, with air gaps. Stack it and you have built a steam oven.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy pack, bone-in pieces:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, one flip at the halfway mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWings pack:\u003c\/strong\u003e 200°C \/ 390°F for 20 to 24 minutes, one flip. Wings touching each other do not crisp — run two batches if you have to.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled pack, boneless thigh chunks:\u003c\/strong\u003e 190°C \/ 375°F for 15 to 20 minutes, one flip. Using bone-in pieces instead? Run 190-200°C \/ 375-390°F for 22 to 28 minutes, one flip.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eThe clock is a suggestion. 74°C \/ 165°F is the rule.\u003c\/strong\u003e Probe the thickest part, away from the bone. Air fryers vary enormously, so use a thermometer rather than hope.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest for 5 minutes\u003c\/strong\u003e while you whisk the dip together (method on the pouch), then eat it hot.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 1 out of 5, right across the box. This is the mild end of the range on purpose — crispy, grilled, wings and dip all sit at 1, and the only warmth comes from white pepper and garlic.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e the Za'atar wings pack \u003cstrong\u003econtains sesame\u003c\/strong\u003e. Nothing else in the box carries a declared allergen. All of it is packed on equipment that also handles wheat, milk, mustard, sesame, peanuts and tree nuts. The mayonnaise you add to the dip contains egg, and the tawook marinade calls for yogurt, which contains milk.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once a sachet or pouch is open, use it within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, sealed, out of direct sunlight. Dry spoons only. Mixed dip goes in the fridge and gets finished within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472466690,"sku":"FAF-KIT-ARB-04","price":1059.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-12362058.jpg?v=1786008803"},{"product_id":"the-great-american-fry-off-kit","title":"The Great American Fry-Off Kit","description":"\u003cp\u003eButtermilk-brined crunch, low smoke, and wings with a genuine attitude problem. Three American packs plus a ranch that tastes like it was made this afternoon. Everything in this box goes in wet and salty and comes out loud.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eAmerican fried chicken was built on a brine. That isn't a marketing angle, it's just how the food works — and an air fryer needs the help more than a deep fryer does. Hot oil surrounds chicken with something that carries heat fast and evenly. Fast dry air doesn't; it strips moisture off the surface and keeps stripping, so the outer layer of meat turns to cotton while the middle catches up. Salt in solution fixes the inside half of that: it seasons the meat all the way through and helps it hold water through the cook. The rubs fix the outside half — paprika, brown sugar, garlic, onion, cayenne and a lot of black pepper — with the sugar dialled deliberately low so it colours at fryer temperatures instead of scorching. And sugar and spice only cling and brown on a dry surface, so the towel step matters as much as the dial does.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eNashville Screamer crispy pack (135 g)\u003c\/strong\u003e — 75 g buttermilk-style brine sachet plus the 60 g cayenne crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoky Barbecue grilled pack (110 g)\u003c\/strong\u003e — 60 g smoky brine sachet plus the 50 g barbecue rub. Does 1 kg, happiest on bone-in thighs and drumsticks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuffalo Cayenne wings pack (165 g)\u003c\/strong\u003e — 90 g wing brine, 40 g cayenne rub and a 35 g Buffalo sauce base. Does 1 kg of wings, roughly 12 to 14 pieces. Butter is on you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRanch Enforcer Buttermilk Dip Mix (60 g pouch)\u003c\/strong\u003e — whisk into 300 g of sour cream or mayo for roughly 500 ml of cold ranch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod card\u003c\/strong\u003e — every brine time, temperature and doneness number on one card you can keep next to the fryer.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThree kilos of chicken, a pile of ranch, and roughly 12% under the cost of buying the four packs individually.\u003c\/p\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eBrine, then everything else.\u003c\/strong\u003e Dissolve the pack's brine sachet in the cold water quantity on the sachet, submerge the chicken, cover, and refrigerate. Thirty minutes at the absolute minimum, up to 4 hours, never longer than 12. Fridge only, never the counter. Throw the used brine out afterwards — raw chicken has been sitting in it, so it does not become a sauce and it never gets reused.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDry it like you mean it.\u003c\/strong\u003e Pat every surface with paper towel, including under the wing joints. Any water left on the outside boils off as steam and steam is the enemy of crunch.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCoat and preheat.\u003c\/strong\u003e Rub onto completely dry chicken, then preheat the fryer for 3 to 5 minutes. Single layer, pieces not touching. Crowding the basket is how you get soggy chicken and a story about how air fryers are overrated.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy pack, bone-in pieces:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once at the halfway mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWings pack:\u003c\/strong\u003e 200°C \/ 390°F for 20 to 24 minutes, flipping once. Two smaller batches beat one crowded one, always.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrilled pack, bone-in thighs and drumsticks:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once. On boneless thighs or breast, run 190°C \/ 375°F for 15 to 20 minutes, flipping once. Watch the last few minutes either way — the barbecue rub carries sugar and will darken faster than the others.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFinish on temperature.\u003c\/strong\u003e Chicken is cooked at 74°C \/ 165°F in the thickest part, away from the bone. Timings are a guide; a probe thermometer is the answer. Buy one.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest 5 minutes.\u003c\/strong\u003e Mix the ranch while it rests — it wants 30 minutes in the fridge, so honestly, mix it before you start cooking.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 3 out of 5 across the kit. The Nashville crispy pack is the hottest thing in the box at 4, buffalo wings sit at 3, barbecue at 2, and the ranch is a 1 doing cool-down duty.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains \u003cstrong\u003emilk\u003c\/strong\u003e (buttermilk powder in the Nashville pack and in the ranch dip), \u003cstrong\u003emustard\u003c\/strong\u003e and \u003cstrong\u003ecelery\u003c\/strong\u003e (barbecue pack), and \u003cstrong\u003ecelery\u003c\/strong\u003e again in the buffalo brine. All of it is packed on equipment that also handles wheat, egg, sesame, peanuts and tree nuts. The base you add to the ranch contains milk or egg depending on your choice.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once a sachet or pouch is open, use within 3 months.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, sealed, away from sunlight and steam. Dry spoons only. Mixed ranch stays in the fridge and gets eaten within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472499458,"sku":"FAF-KIT-AMR-04","price":1069.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-7208238.jpg?v=1786008806"},{"product_id":"the-whole-coop-12-pack-sampler","title":"The Whole Coop 12-Pack Sampler","description":"\u003cp\u003eNine packs. Three dips. Nine kilos of chicken. Zero excuses. This is every single thing we make, in one box — Indian, Arabian and American, in crispy, grilled and wings, each with the cold dip it was built for — at roughly 18% under buying them one at a time. If you're going to fix your air fryer, fix it properly.\u003c\/p\u003e\n\u003ch3\u003eWhy it works\u003c\/h3\u003e\n\u003cp\u003eAll nine packs are built on the same idea, which is exactly why they're worth owning together. Air fryers cook with fast, dry convection heat. That heat is excellent at building crust and merciless about moisture, and the moisture goes first from the places you notice most — breast meat, the thin end of a drumstick, the flat of a wing. Brining is the only step that gets ahead of it. Salt dissolved in cold water carries seasoning into the meat instead of leaving it stranded on the surface, and it leaves the muscle holding more water when the fan starts. Thirty minutes in the fridge does real work; four hours does more. After the brine, every pack is a rub problem rather than a moisture problem, and these nine cover three genuinely different answers: the Indian side runs on chilli, roasted cumin and amchur, the Arabian side on garlic, sumac and dried lemon, the American side on paprika, pepper and a low dose of sugar for colour. What they all share is the brine, the towel, and 74°C \/ 165°F.\u003c\/p\u003e\n\u003ch3\u003eWhat's in the box\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAmritsari Crackle crispy pack (115 g)\u003c\/strong\u003e — masala brine plus gram-flour crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTandoori Char grilled pack (105 g)\u003c\/strong\u003e — brine plus tandoori char rub. Does 1 kg, best on bone-in legs and thighs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eChettinad Chilli-Garlic wings pack (155 g)\u003c\/strong\u003e — wing brine, chilli-garlic rub and hot toss-through. Does 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBroasted Boss crispy pack (115 g)\u003c\/strong\u003e — broast brine plus starch-backed crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShish Tawook grilled pack (100 g)\u003c\/strong\u003e — brine plus tawook rub. Does 1 kg, built for boneless thigh chunks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eZa'atar Sumac wings pack (160 g)\u003c\/strong\u003e — lemon-thyme wing brine, za'atar rub and garlic-lemon finish. Does 1 kg of wings.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNashville Screamer crispy pack (135 g)\u003c\/strong\u003e — buttermilk-style brine plus cayenne crisp rub. Does 1 kg of bone-in chicken.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSmoky Barbecue grilled pack (110 g)\u003c\/strong\u003e — smoky brine plus barbecue rub. Does 1 kg, happiest on bone-in thighs and drumsticks.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBuffalo Cayenne wings pack (165 g)\u003c\/strong\u003e — wing brine, cayenne rub and Buffalo sauce base. Does 1 kg of wings. Butter is on you.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGreen Riot Mint-Coriander Dip Mix (60 g)\u003c\/strong\u003e — into 450 g of yogurt, roughly 500 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGarlic Wrecking Ball Toum-Style Dip Mix (60 g)\u003c\/strong\u003e — into 400 g of mayo, roughly 500 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRanch Enforcer Buttermilk Dip Mix (60 g)\u003c\/strong\u003e — into 300 g of sour cream or mayo, roughly 500 ml.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod card\u003c\/strong\u003e — every brine time, basket temperature and doneness number on one printed card.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNine kilos of chicken, a litre and a half of dip, and about 18% off the individual prices.\u003c\/p\u003e\n\u003ch3\u003eHow to cook it\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003ePick a pack, then brine. Non-negotiable.\u003c\/strong\u003e Dissolve that pack's brine sachet in the cold water quantity printed on it, submerge the chicken, cover, and refrigerate. Thirty minutes minimum, up to 4 hours, and never past 12. Fridge only, never the kitchen counter. Discard the used brine every time — raw chicken has been sitting in it, and it never gets reused between packs or batches.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePat it completely dry.\u003c\/strong\u003e Paper towel, both sides, into the creases and under the joints. Every drop left on the surface turns to steam in the basket, and steam is the reason people give up on air fryers.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSeason and preheat.\u003c\/strong\u003e Rub onto bone-dry chicken. Preheat 3 to 5 minutes. Single layer, gaps between pieces, every time. Nine packs will not save you from a crowded basket.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod one, crispy (any region), bone-in pieces:\u003c\/strong\u003e 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once at the halfway mark.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod two, wings (any region):\u003c\/strong\u003e 200°C \/ 390°F for 20 to 24 minutes, flipping once. Roughly 12 to 14 wings per kilo, and they need space to crisp — split into batches rather than stacking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMethod three, grilled (any region):\u003c\/strong\u003e bone-in legs and thighs run 190-200°C \/ 375-390°F for 22 to 28 minutes, flipping once; boneless thighs or breast run 190°C \/ 375°F for 15 to 20 minutes, flipping once. The barbecue rub carries sugar, so keep an eye on the last few minutes.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEvery method ends the same way:\u003c\/strong\u003e 74°C \/ 165°F in the thickest part, clear of the bone. Timings drift with basket size, load and how cold the chicken started, so use a probe thermometer and stop guessing.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRest 5 minutes before cutting,\u003c\/strong\u003e and mix your dip before you start cooking — the mint one wants 10 to 15 minutes in the fridge, the garlic one 20, and the ranch a full 30.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eHeat, allergens \u0026amp; storage\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat:\u003c\/strong\u003e 3 out of 5 overall, with a range of 1 to 4 across the box. The Chettinad wings and the Nashville crispy pack top out at 4, the whole Arabian side and the ranch dip sit at 1, and everything else lands in between.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAllergens:\u003c\/strong\u003e contains \u003cstrong\u003emilk\u003c\/strong\u003e (buttermilk powder in the Nashville pack and the ranch dip), \u003cstrong\u003esesame\u003c\/strong\u003e (za'atar rub), \u003cstrong\u003emustard\u003c\/strong\u003e and \u003cstrong\u003ecelery\u003c\/strong\u003e (barbecue pack and buffalo brine), and \u003cstrong\u003egram (chickpea) flour\u003c\/strong\u003e (Amritsari rub). All of it is packed on equipment that also handles wheat, egg, peanuts and tree nuts. The bases you supply add their own — yogurt and sour cream contain milk, mayonnaise contains egg.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eShelf life:\u003c\/strong\u003e 12 months unopened. Once a sachet or pouch is open, use it within 3 months, which is genuinely worth planning for with twelve of them.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eStorage:\u003c\/strong\u003e cool, dry, sealed, out of sunlight and away from the steam of the hob. Dry spoons only. Mixed dips live in the fridge and get eaten within 3 days.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Fried AF","offers":[{"title":"Default Title","offer_id":48262472532226,"sku":"FAF-KIT-ALL-12","price":2989.0,"currency_code":"INR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/files\/pexels-photo-37911515.jpg?v=1786008809"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0833\/0566\/0674\/collections\/pexels-photo-37911515.jpg?v=1786009288","url":"https:\/\/friedaf.com\/collections\/kits.oembed","provider":"Fried AF","version":"1.0","type":"link"}