Home air fryers are projected to be one of the top gifts this holiday season. Consumers are attracted to the appliance because of the purported healthier food produced, as compared to the more traditional deep fryer. Air fryers require less oil, thus they reduce calorie and fat content.
Air fryers function by circulating hot air around slightly oil-coated food. The cooking chamber radiates heat, cooking the food efficiently, albeit somewhat longer than conventional frying in oil. The high heat, longer cook times and reduced oil may cause the product to dry out. Careful monitoring is paramount to not overcooking or burning the food, especially when a crispy texture is desired.
The term air frying has quickly become synonymous with better-for-you fried food. Marketers have taken note.
Springdale, Arkansas-based Tyson Foods Inc., is the first processor to offer a retail packaged, air-fried poultry product. The new Tyson Air Fried Chicken line features crispy, simply seasoned, golden breading and juicy all-white meat chicken. The brand claims the chicken contains 75 percent less fat than conventional fried chicken products. The line includes breast filets, breast strips and nuggets.
“The first of its kind, fully cooked Tyson Air Fried Chicken was created with both taste and convenience in mind,” says Colleen Hall, director of marketing for the Tyson brand. “We air fry it for you, so just heat it in the oven for an easy dinner or snack the whole family can enjoy.”
The company describes its process as “circulated hot air with a touch of oil to achieve a fried-like product and texture.”