Everything people ask us, answered without the marketing fog. If yours is not here, write to us at [CONTACT EMAIL] and we will actually reply.
Brining
How long should I brine?
30 minutes minimum, because anything shorter barely gets past the surface. Wings and boneless thighs or breast are happy at 30 minutes to 1 hour. Bone-in pieces do best at 1 to 4 hours. Always in the fridge, covered, never on the counter.
Can I over-brine?
Yes, and you will know. Past about 12 hours the texture turns soft and faintly cured, and the salt stops being a good idea. Twelve hours is a hard ceiling, not a challenge. If life gets in the way, pull the chicken out of the brine, pat it dry, and keep it covered in the fridge until you are ready to cook.
Do I rinse the chicken after brining?
No. Our blends are balanced for the brine times on the pack, so rinsing only adds water back to a surface you are about to try to dry. Lift the chicken out, discard the brine, and pat every piece completely dry with paper towels. Dry surface, then spice. Surface moisture is the reason pale, sad chicken exists.
Can I reuse the brine for a second batch?
Never. It has had raw chicken sitting in it. Tip it down the sink and mix fresh.
Can I use frozen chicken?
Thaw it fully in the fridge first, then brine. Brining frozen chicken means the outside sits in salt for hours while the middle is still ice, and cooking from frozen means the outside overcooks long before the centre reaches a safe temperature. Thaw properly. It is worth the wait.
Cooking
Do these work for boneless and bone-in?
Both, with different clocks. Boneless thighs or breast: 190°C (375°F) for 15-20 minutes, flipping once. Bone-in pieces: 190-200°C (375-390°F) for 22-28 minutes, flipping once. Wings: 200°C (390°F) for 20-24 minutes, flipping once. Preheat 3 to 5 minutes and keep the basket in a single layer. Whatever the cut, you are done at 74°C / 165°F in the thickest part, away from the bone. Use a thermometer. Guessing is how chicken gets ruined in both directions.
Basket air fryer or oven-style air fryer?
Either. Basket models shake easily and run a little hotter in the corners, so give them a shake at the halfway flip. Oven-style models fit more but move less air, so use the rack position closest to the middle, leave gaps between pieces, and expect to add roughly 2 to 4 minutes. Same temperatures, same finish temperature.
Can I use an oven or a grill instead?
Yes. In a conventional oven, cook at 200-220°C (390-425°F) on a rack over a tray so air reaches underneath, and expect roughly 35-45 minutes for bone-in, 25-30 for wings, 20-25 for boneless, turning once. On a charcoal or gas grill, cook over medium indirect heat until nearly done, then finish over direct heat for colour, watching closely because the sugars in the blend will catch. In every case the number that matters is still 74°C / 165°F.
Do I need to add oil?
A little. About a teaspoon per 500 g, rubbed on after the chicken is dry and before the spice blend, or tossed with the blend itself. It helps the spices stick and browns them evenly. More than that and you get smoke and a basket you will regret.
Why can't I just fill the basket?
Because an air fryer is a fan, and a blocked fan is just noise. Overlapping pieces trap steam between them and you get pale, damp patches plus a longer cook. Single layer, gaps between pieces, and cook in batches. The second batch takes less time because the machine is already hot.
The packs
How hot are these?
Every product lists a heat level from 1 to 5 on the pack and on its product page. 1 is aromatic with no real burn, 3 has a proper kick, 5 is for people who already know they want a 5. The heat lives in the spice blend, not the brine, so you can hold back some blend if you are feeding a mixed table.
What about allergens?
Full ingredient and allergen information is printed on every pack and listed on each product page, so check the specific product before you buy. Our blends are made in a facility that also handles mustard, sesame, milk and nuts, so we cannot rule out cross-contact. If you are cooking for someone with a serious allergy, read the pack first and write to us at [CONTACT EMAIL] if anything is unclear.
How long do the packs keep?
12 months from manufacture, unopened. Once opened, seal it up and use it within 3 months for full punch. Keep everything cool, dry and out of direct sunlight, and never dip a wet spoon into the blend. Water in a spice jar is how a good pack dies young.
What chicken should I buy for each line?
Crispy is happiest with bone-in pieces, skin on if you can get it, or boneless thighs. Grilled works best with boneless thighs or breast, or bone-in if you like the char. Wings wants whole wings or drumettes and flats. One single pack handles about 1 kg of chicken; a triple pack does about 3 kg.
Do these work on paneer, tofu or cauliflower?
The spice blends, absolutely. The brine, mostly not. Paneer and tofu do not need salt water to stay juicy, so just pat them dry, oil lightly, dust with the blend and air fry at 190°C (375°F) for 12-15 minutes. Cauliflower florets take a 15 minute soak in the brine, then a hard pat dry, oil, blend, and 200°C (390°F) for 15-18 minutes, shaking once. No thermometer needed for any of those; look for browned edges instead.