Every Fried AF pack is built the same way: brine first, then flavour. You bring the chicken. We bring the salt, the spice and the method that stops your air fryer from turning dinner into jerky.
Step one: pick a line
The line decides the texture and the cut. Three of them:
- Crispy - for bone-in pieces and boneless thighs you want shattering and golden. Brine plus a seasoned coat that browns hard in dry heat.
- Grilled - for boneless thighs and breast, or bone-in if you like it charred. Brine plus a smoky, herb-forward rub. No coating, all crust.
- Wings - for wings and drumettes. Brine plus a toss blend that clings after cooking instead of sliding off into the basket.
Step two: pick a region
The region decides what it tastes like. Also three:
- Indian - chilli, garam masala, ginger, curry leaf. Warm, layered, unapologetic.
- Arabian - sumac, cumin, coriander, garlic, a squeeze of lemon energy. Aromatic rather than hot.
- American - smoked paprika, black pepper, onion, a little brown sugar. Barbecue-adjacent, diner-loud.
Three lines, three regions, nine ways to eat. Crispy Indian is Sunday. Grilled Arabian is Tuesday with a salad. Wings American is for people arriving in an hour. Not sure? Start Crispy, pick the region you already cook most.
Step three: add a dip or grab a kit
Dips are stir-in mixes you make with curd or mayo in two minutes. Kits bundle multiple packs plus a dip so you stop rationing your favourite.
How a pack is actually used
- Dissolve the brine sachet in water in a bowl, following the ratio on the pack.
- Add your chicken, cover, and put it in the fridge. 30 minutes to 1 hour for wings and boneless, 1 to 4 hours for bone-in. Never beyond 12.
- Lift the chicken out and throw the brine away. Do not rinse the chicken. Do not reuse the brine.
- Pat every piece completely dry with paper towels. This is the step that decides whether you get crust or steam.
- Rub on the spice blend, plus a light coat of oil, and preheat the air fryer 3 to 5 minutes.
- Cook in a single layer, flipping once. Bone-in: 190-200°C (375-390°F), 22-28 min. Wings: 200°C (390°F), 20-24 min. Boneless: 190°C (375°F), 15-20 min.
- Check the thickest part with a thermometer. 74°C / 165°F, no exceptions. Rest 5 minutes, then eat.
One pack, how much chicken
A single pack does about 1 kg of chicken, which is dinner for three or four people who are being polite. Triple packs do about 3 kg. Every pack carries its own timings on the back, so you never have to remember any of this.