Ask Lemmy
A Fediverse community for open-ended, thought provoking questions
Please don't post about US Politics. If you need to do this, try [email protected]
Rules: (interactive)
1) Be nice and; have fun
Doxxing, trolling, sealioning, racism, and toxicity are not welcomed in AskLemmy. Remember what your mother said: if you can't say something nice, don't say anything at all. In addition, the site-wide Lemmy.world terms of service also apply here. Please familiarize yourself with them
2) All posts must end with a '?'
This is sort of like Jeopardy. Please phrase all post titles in the form of a proper question ending with ?
3) No spam
Please do not flood the community with nonsense. Actual suspected spammers will be banned on site. No astroturfing.
4) NSFW is okay, within reason
Just remember to tag posts with either a content warning or a [NSFW] tag. Overtly sexual posts are not allowed, please direct them to either [email protected] or [email protected].
NSFW comments should be restricted to posts tagged [NSFW].
5) This is not a support community.
It is not a place for 'how do I?', type questions.
If you have any questions regarding the site itself or would like to report a community, please direct them to Lemmy.world Support or email [email protected]. For other questions check our partnered communities list, or use the search function.
Reminder: The terms of service apply here too.
Partnered Communities:
Logo design credit goes to: tubbadu
view the rest of the comments
Fried chicken.
It's soo good but not worth the hassle of dealing with all the oil.
Although, I've since found that air-fried, if done right, can be just as good.
Oh man same.
Dealing with having to deep fry for a single meal is such a pain.
Any air fryer method you would recommend?
They should come out super crispy but still very juicy on the inside.The one drawback is that it takes a total of 30 mins and you can only make as much as fits in your frier. You really want to have only one layer of wings and not have them laying on top of each other. My frier is fairly small so it's not something I can make for a whole bunch of people.
I got a deep fryer that goes on the countertop and has a temperature deal. The lid fits over the basket so I don't have to get anywhere near the oil when it's hot. When I'm done frying, there's a temperature-sensitive mechanism to drain the oil into a box below to store it until next time (it can be reused a few times). The part that holds the oil when frying gets wiped out and tossed in the dishwasher. The only thing I really have to deal with washing is the heating element. It turns deep frying from absolutely not worth trying to deal with the mess/temperature/hot oil/cleanup to something I'm willing to do more than once a year. Don't let your fry dreams be dreams!
I don't remember the oil being much of a hassle tbh