I Made Fried Chicken in an Air Fryer. Now Everything Is Different

Pamela is a freelance food and travel writer based in Astoria, Queens. While she writes about most things edible and potable (and accessories dedicated to those topics,) her real areas of expertise are cheese, chocolate, cooking and wine. She's a culinary school grad, certified sommelier, former bartender and fine dining captain with 10 years in the industry. When not sitting at the keys, she leads in-home cheese classes, wine tastings and cocktail demonstrations.

Those of us who own one know it: The air fryer's specific magical power is in imitating foods you would normally fry but without the actual frying part. 

Making frozen foods such as tater tots and chicken tenders taste and feel like they actually got deep fried, and restoring fried takeout items like mozzarella sticks and onion rings to their ...