I truly hate to break this news to you, but your hundred dollar air fryer produces food that is the exact opposite of the texture that is easiest for a bariatric post op to eat.
You are attempting to eat food with a dry exterior, that will chew up dense, sit hard in the pouch and prevent you from eating your nutrient rich vegetables. I’m almost twenty years post op and so many of you are going about this all wrong… CRISP and DRY does not work. We need tender saucy food!
We have an Air Fryer Ebook to help the multitudes of bariatric people buying them… however, I cringe looking at the dry exterior of the dishes that I have created!
PLEASE please please understand that chicken wings cooked in an air fryer are not really better for you than the ones from Wild Wings. Chicken wings have almost no meat – they are all skin and fat. It is smarter to simply remove them from your world. They are unhealthy and fattening. At least once a week we have a creative soul who is proud of their ‘air fried’ chicken wings and have hundreds drooling in a KFC frenzy of posting. It is absurd and makes our admin team really sad that so many have so little grasp that in order to lose weight CHANGE must take place… even when people have had most of their stomach removed.
This large volume of interest in ‘fried chicken’ shows that change is not taking place. Fried chicken wings are not our friend, they are the genre of food that created such obesity that we had to have an organ removed. If members air fried zucchini slices – even with a pork rind crumb coating – we would not blink, but its the chicken wing mentality. Chicken leg, chicken thigh, chicken tender, no problem. Wings, nooooooo.
Too many bariatric peeps go back to soft carb slider foods like mashed potatoes, mac & cheese, and crackers … when they find they just can’t eat chicken… 9 times of 10, its because their chicken is sooo dry they cant eat it. Its because they are going for crisp instead of saucy – ie, fried chicken.
I make pan sauces that work in our favor to turn plain broiled or pan sautéed chicken tenders into a moist mouthful of protein goodness – some of our website pan sauces sound fancy pants, but are really simple. These sauces are perfect for a rotisserie chicken you pick up on the way home!
If you can’t eat chicken, I encourage you to try my foolproof Saucy Italian Chicken instead of drying it out in a freakin air fryer.
Read these next few sentences and think about it. We are going bare bones here, nothing fancy or gourmet, just put two ingredient in the pot!
Saucy Italian Chicken: Cook a package of boneless skinless chicken thighs with a jar of spaghetti sauce over medium low heat until the meat melts into the sauce, just let it bubble away in a covered pot for 30 to 40 minutes – you’ll end up with fork tender super saucy chicken that ANY post op can eat!
Chicken in Gravy: Put an envelope of Knorr’s Chicken Gravy mix into a saucepan with 1 1/4 cups of water and bring to a boil, cooking until smooth and thick. Add a package of chicken tenders, cover, lower to medium heat and simmer for 12 minutes. Do not boil, you are gently poaching the meat. Making a gravy packet takes almost no time and adds 10 calories to your dish – most important of all is that it adds a sauciness that makes it easy to eat the meat.
Try it our way… air fryers are simply convection ovens and we promise you they will end up in your appliance junkyard. Think saucy, think soft and comforting for your chicken beef and pork and you will find that you can enjoy your meal rather than worry about it getting stuck.