Make Succulent KENTUCKY FRIED funk 🍗 at home
Eight mugs of liquid whole milk, and mix the milk with ten soupspoons of white ginger or bomb juice
Eight cloves of garlic
Two grains of onions, medium size
A mug of hot sauce
4 Big funk shanks( bone in and skin on)
¼ tablespoon swab or lower
¼ tablespoon black pepper
1 tablespoon onions greasepaint
¼ tablespoon garlic greasepaint
½ tablespoon dry thyme
2 ladles paprika
½ – 1 tablespoon “ Slap ya ma ” Cajun Seasoning by Walker and sons
1 Maggi; crushed( or 1 tablespoon Knorr seasoning)
1 teaspoon EVOO( redundant abecedarian olive oil painting)
Wash the funk shanks veritably well using ½ of one bomb( juiced). Pat dry with paper apkins to remove as important humidity as possible.
Add seasonings and olive oil painting to the shanks, wear gloves, and rub the dry irk on every part of the funk ham using your hands. Cover and allow the shanks to marinate for 2 hours or cook incontinently if in a hurry.
Preheat the Air Fryer to 400, place funk skin over, flip/ turn after 10 twinkles, and cook for another 5 twinkles. also reduce the heat to 350, and cook for another 10 – 15 twinkles. I cooked these big shanks for a aggregate of 27 twinkles.
- Please note that cuisine time can vary due to the funk size of your funk ham or the type of air range. I’ve big funk shanks, and they cooked at a good time. Inversely, I’ve the Instant Pot Air Fryer, which works veritably well! Your stylish bet for cooking meat in the Air Fryer is to use a meat thermometer.