Ninja Foodi recipes, ideas, experiments and more. Extra crispy and extra juicy. Whats not to like? / scottcooks / scottcooksninja / scottcookseverything #ScottCooks
Cooked the frozen leg quarters last night - Oh my Goodness, they were delicious! I didn't even use any seasonings & they were superb! Thank you for posting this - your method & timing will be going in my regular rotation of recipes!
I cooked Vietnamese Lemon Grass Chicken in the Ninja FOODI using the pressure cooker to pressure cook the marinade spices and defrost the chicken quarters for 2 min low pressure and sit for 30 min and removed the marinade and put in the air fryer basket to roast the chicken to absolute perfection at 360 deg for 20 min approx and it was the best roast chicken I have had I added a 1/4 cup of water in the pot to aid the initial roasting process after though cooking I crisped the skin at 400 for 2 to three minutes to finish.
A cup of water, cook under pressure for 5 min. and it's thawed ? And you showed in the video chicken quarters. So you need to dump the water out before you crisp the chicken. I had thought leaving some water in the bottom would keep the chicken from drying out. And that did Not work. I had put flower on the chicken, 20 min. of crisping and you could still see the flower. It came out hard as a rock. So then I tried another batch. Did you know frozen chicken tenderloins cooked under pressure for 30 min. turns to mush. So then I tried something different. I had gotten some of those, breakfast steaks , those thin sliced steaks that are tough as leather. I put them under pressure for 20 min. released the steam. Then crisped for a few min. and they came out really good. Trial and error
I would have liked it more crispier. Perhaps had the quarters been done first then end up with the top last it might be crispier. Also perhaps leave it a little undercooked from the pressure cook because it was going to be aircrisped. Thanks for sharing.
I just made some the other night to add my collard green recipe! All I did was air crisp them. Make sure to sub and hit the bell for notifications so when the collard green recipe comes out you will know it.
Thank you I'm getting ready to make quarters tommorow. This was a great video. I totally plan to use this so can you do chicken wings the same way frozen? Without the basket? I've always used the basket and it comes out so very bad hard to clean.
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Cooked the frozen leg quarters last night - Oh my Goodness, they were delicious! I didn't even use any seasonings & they were superb! Thank you for posting this - your method & timing will be going in my regular rotation of recipes!
Thank you! I make this one a lot with a variety of seasonings. Always juicy and crispy and delicious. I'm very happy it worked so well for you!
Another great video my friend
Thanks again!
That better than Bouillon paste doesn't last long with me. It's that good. lol. Those look so yummy.
I love it! Thanks for watching!
My chicken turned out perfect thank you so much.
My pleasure 😊
Great
This is one of our favorites. Thanks Scott.
Real nice going to try that tonight real simple to thxs
Did it work?
@@ScottCooks work like a charm thxs
Always good the hear some feedback! Thank you for watching!
Absolutely delicious 🙂🙂 thanks Scott.
Good job
Thanks Scott !
Thanks for watching!
I cooked Vietnamese Lemon Grass Chicken in the Ninja FOODI using the pressure cooker to pressure cook the marinade spices and defrost the chicken quarters for 2 min low pressure and sit for 30 min and removed the marinade and put in the air fryer basket to roast the chicken to absolute perfection at 360 deg for 20 min approx and it was the best roast chicken I have had I added a 1/4 cup of water in the pot to aid the initial roasting process after though cooking I crisped the skin at 400 for 2 to three minutes to finish.
Wow I will definitely try this out! Sounds AMAZING
I warm my water in the microwave then I stir in the bullion. Then pour it in the Ninja.
It would be good to show cutting into it what it looks like
I agree. My earlier videos I didn't do that much. Now I ALWAYS do it on camera. Check out some newer videos!
Thanks for the tip.
Looks wonderful.
Thank you! It was fantastic...Hope you give it a try 😀
I was thinking instead of wasting the juice you could use it for some rice... just a thought
Can you cook more than two at a time?
You can cook all that can fit! I haven't really seen much difference in cooking times.
165 is fine for breasts, but with legs don't hesitate to go up to 190 as they'll be more tender (breasts would be dry at 190)
Great info!
A cup of water, cook under pressure for 5 min. and it's thawed ? And you showed in the video chicken quarters. So you need to dump the water out before you crisp the chicken. I had thought leaving some water in the bottom would keep the chicken from drying out. And that did Not work. I had put flower on the chicken, 20 min. of crisping and you could still see the flower. It came out hard as a rock. So then I tried another batch. Did you know frozen chicken tenderloins cooked under pressure for 30 min. turns to mush. So then I tried something different. I had gotten some of those, breakfast steaks , those thin sliced steaks that are tough as leather. I put them under pressure for 20 min. released the steam. Then crisped for a few min. and they came out really good. Trial and error
I would have liked it more crispier. Perhaps had the quarters been done first then end up with the top last it might be crispier. Also perhaps leave it a little undercooked from the pressure cook because it was going to be aircrisped. Thanks for sharing.
Fair enough!
Thanks for the video... does anyone know the logic behind of why is it better to cook from frozen?
What temperature do crisp at
Great video Scott. Have you ever done it on air frier mode only?
Sometimes if the chicken is really really completely thawed.
thanks for this video. I'm wondering how this compares to the 450F broil feature 10 min on each side.
Can you try crispy pork hocks thx
I just made some the other night to add my collard green recipe! All I did was air crisp them. Make sure to sub and hit the bell for notifications so when the collard green recipe comes out you will know it.
Looks good. Any changes for thawed legs.?
I pressured cooked mine on high, 20 mins, using the stainless steel rack. Came out perfect
Liked❤ wish you would cut and give close up
Please check out my other steak videos. I try to cut most of them on camera.
Thank you I'm getting ready to make quarters tommorow. This was a great video. I totally plan to use this so can you do chicken wings the same way frozen? Without the basket? I've always used the basket and it comes out so very bad hard to clean.
What about fresh you think I could do that too without the basket?
My son and I love thighs
I love chicken dark meat
That is not the most efficient measuring spoon.
👍