Yes Gary, you can definitely make them in an air fryer and they come out really good. They won’t have that exact “deep-fried” crunch, but you can still get a crispy coating as long as you don’t crowd the basket and you give them a light spray of oil. I usually run the air fryer hot around 400°F , flip them once halfway, and keep going until they’re nicely golden. If they look a little pale or dry at first, another quick mist of oil helps a lot.

Peggy, thank you so much for pointing that out! You’re absolutely right — removing biliverdin is just as important as trimming the fat, and it can make all the difference in taste. I’ve updated the recipe to include that step so first-timers don’t miss it. Really appreciate you sharing your tip!