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récolte / RAO-3

Boneless Fried Chicken

Boneless chicken thigh seasoned with paprika and oregano, baked with a thin flour coating for a fried-chicken-style dish.

Serves 2 / 360g chicken thighsMeat DishesOriginal
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The official sources referenced are listed in the "References" section at the bottom of the page.

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Initial Heating Settings

First HeatingAir Oven185°C / 15min

After 10 minutes, pause the cycle, flip the items, and switch their positions front to back. Select several of the thickest pieces and measure the core temperature of their thickest part; remove any that have maintained a temperature of 75℃ or higher for at least 1 continuous minute to a clean plate. For items that haven’t reached the target temperature but aren’t burnt, remove the thermometer, return them to the air fryer, and resume the remaining set time. After 15 minutes, measure the remaining pieces under the same conditions. If they have not reached the target temperature, do not add more time; do not eat them and proceed to the final verification step. Do not return any pieces that have started to burn; proceed directly to the final verification step. If you notice smoke, an unusual odor, or an error indication, stop the operation, unplug the appliance, and follow the instructions in the user manual.

Instructions for preheating, mid-cooking checks, and how to check for doneness are included in the preparation instructions.

Cut and season the meat, then apply a thin flour coating.

Check Before Cooking
  • Cut the meat into about 8 pieces of 45g each, no more than 20mm thick, and flatten them without rolling the skin and meat together. Do not apply a thick coating.
  • If using frozen meat, put it in a leakproof bag or container and thaw it thoroughly in the refrigerator, including the center. Once thawed, prepare and cook it immediately. Do not thaw it at room temperature.
  • Use refrigerated chicken and start without preheating the air fryer. Do not use this setting for ingredients that vary in quantity or thickness.
  • Cook in a single layer with space between the pieces so they do not overlap. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not convert capacity to weight, and do not extend the cooking time based on the amount of meat.
  • The device is designed to automatically turn off if it remains paused for approximately 10 minutes. When resuming, check the remaining time and mode; do not simply add the full initial cooking time again.
  • Do not operate continuously for 180 minutes or longer, including additional heating and cooking in batches. If you notice any unusual odors or excessive smoke, stop operation and follow the instructions in the user manual.
  • Before heating, arrange the specified amount for one batch in a single layer with gaps, and check that everything fits. If it does not fit, do not start; choose an official procedure for the same model that matches the amount and thickness. Do not split it into batches while keeping the original time or scale the time in proportion to the weight.
  • Before removing the food midway through, press START/STOP to pause, then carefully place the basket on a trivet, being mindful of the steam. Return the basket to the oven and press START/STOP to resume the remaining time.
  • Using a food thermometer and a timer, ensure that the center of the thickest part of each ingredient remains at 75℃ or higher for at least 1 continuous minute. Do not place the tip against any bones. Remove standard thermometers before reheating and wash them after each measurement.

Instructions

0 / 7 Complete
  1. 01

    Ensure uniform size and seasoning

    Do not wash raw meat; pat the surface dry with paper towels. Wash your hands, the knife, and the cutting board after handling raw meat, and keep them separate from utensils used for cooked food. Remove the paper towels; do not place them inside the air fryer. Cut the chicken thighs into 8 pieces of approximately 45g each, no thicker than 20mm. Coat evenly with 2.6g of salt, 1.5g of paprika, 0.4g of oregano, and 0.6g of garlic powder.

    Discuss these instructions
  2. 02

    Apply a thin flour coating

    Mix 22g of cake flour and 16g of potato starch. Lightly coat the meat with 25g of beaten egg, then dredge it in the flour mixture just once and shake off any excess. Brush a thin layer of 8g of rice bran oil onto the surface. Discard any leftover egg or breading.

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  3. 03

    Arrange in a single layer

    Attach the inner rack to the main basket in the correct orientation. Arrange the ingredients in a single layer without stacking them, leaving space between each item. If they do not fit, do not start cooking; proceed to the “Arrangement Check” section in the conditions. Do not line the basket with paper or foil, and do not block the steam vents. Do not fill beyond the MAX line.

    Discuss these instructions
  4. 04

    Heat using Air Oven at 185℃

    Do not preheat; simply place the basket with the ingredients inside. Set the initial settings to Air Oven, 185℃, and 15 minutes, then start. After 10 minutes, press START/STOP to pause, and carefully pull out the basket, being careful of the hot steam. Flip the ingredients over and switch their front-to-back positions. Select several thicker pieces and measure their core temperatures. Transfer any pieces that meet the criteria to a clean plate. For those that haven’t reached the target temperature but aren’t burnt, remove the thermometer and return them to the basket, then press START/STOP to resume the remaining cooking time.

    Discuss these instructions
  5. 05

    Measure the core temperature and holding time

    After 15 minutes, check for “Pause” or “End” and remove the basket. Insert a thermometer from the side, avoiding the breading, into the thickest part of each remaining piece, all the way to the center of the meat. Use a food-grade internal thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute. Once the reading stabilizes, begin timing the holding period. If the temperature drops below 75℃ during this time, do not consider the dish done; proceed to the final verification step. Do not judge doneness based on color, juices, or 1 temperature reading alone. Remove the thermometer before reheating, and wash any parts that came into contact with uncooked meat before reusing them.

    Discuss these instructions
  6. 06

    Verify the completion criteria

    If the food does not meet the completion criteria, stop heating and proceed to the final check step. Remove the food only after it meets the criteria for the center. If there are any clumps with a thick coating of batter, remove them; do not extend the cooking time in the hope of achieving the same finish as deep-frying.

    Discuss these instructions
  7. 07

    What to check if the food is not yet done

    If the dish does not meet the completion criteria, review the intermediate checks and finishing standards listed here once more. If you cannot find instructions in the reference materials or the product’s cooking instructions that correspond to the same ingredients, quantities, thickness, and starting condition, do not continue heating based on guesswork, and do not eat the food. Avoid refrigerating partially cooked meat and finishing it at a later date.

    Discuss these instructions

Check the results

Use a thermometer to confirm that the core temperature remains at 75℃ or higher for at least 1 continuous minute; the dish is then considered done. Remove it from the air fryer only after the core temperature requirement is met. If there are any clumps with a thick coating of batter, remove them; do not extend the cooking time in the hope of achieving the same finish as deep-frying.

Reference Information on Heating and Food Poisoning Prevention ↗

Things You Can Verify Without Consulting Anyone →

If you get stuck along the way

The powder on the surface is white

Next time, apply 1 thin coating, shake off the excess flour, and brush the oil on evenly. Do not keep heating solely to remove the white flour.

The inside, where the skin is folded in, becomes moist

When flipping, spread out any clumps. Next time, flatten the sliced meat and avoid making 1 large clump.

How the Recipes Were Created and Sources Consulted
Standards verified in official documents
Approx. 400g / Air Oven / 185℃ / 15〜18 minutes. This table does not specify the cut, thickness, initial temperature, or ingredient ratios.
Independently designed details and unverified points
This recipe is for boneless fried chicken-style pieces, made by cutting 360g of chicken into 8 pieces (approximately 45g each) no thicker than 20mm and coating them with a seasoned batter of egg, all-purpose flour, and potato starch. For the first attempt, set the cooking time to 15 minutes—within the official range—flip the pieces after 10 minutes, and check the internal temperature of each piece after 15 minutes. Even with the egg and flour coating, keep the cooking time within the specified range and do not continue heating beyond it. The ingredient ratios, shape, mid-cooking checks and thermometer judgment are the original design of Crisp. and have not been checked on the actual appliance.

User Manual, p. 20: “Fried Chicken (Homemade)” ↗

Source checked: 2026-10-25

The initial setting is in 5-minute increments. Check the progress based on the elapsed time since heating began; do not use the check time as the unit’s set time.

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