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Air Fryer Chicken Breast: Directions

This document provides recipes for four different chicken dishes that can be made in an air fryer or skillet: air fryer chicken breasts coated in breadcrumbs and Parmesan; cheesy bacon ranch chicken topped with mozzarella cheese; crispy fried chicken brined in buttermilk and fried until crispy; and instructions for making buttermilk using milk and lemon juice.

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Tobi Tobias
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154 views3 pages

Air Fryer Chicken Breast: Directions

This document provides recipes for four different chicken dishes that can be made in an air fryer or skillet: air fryer chicken breasts coated in breadcrumbs and Parmesan; cheesy bacon ranch chicken topped with mozzarella cheese; crispy fried chicken brined in buttermilk and fried until crispy; and instructions for making buttermilk using milk and lemon juice.

Uploaded by

Tobi Tobias
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Air Fryer Chicken Breast

INGREDIENTS
1 large egg, beaten
1/4 c. all-purpose flour
3/4 c. panko bread crumbs
1/3 c. freshly grated Parmesan
2 tsp. lemon zest
1 tsp. dried oregano
1/2 tsp. cayenne pepper
Kosher salt
Freshly ground black pepper
2 boneless skinless chicken breasts

DIRECTIONS

1. Place eggs and flour in two separate shallow bowls. In a third shallow bowl,
combine panko, Parmesan, lemon zest, oregano, and cayenne. Season with
salt and pepper.
2. Working one at a time, dip chicken into flour, then eggs, and then panko
mixture, pressing to coat.
3. Place in air fryer basket and cook at 375° for 10 minutes. Flip chicken, and
cook for another 5 minutes, until coating is golden and chicken is cooked
through

Cheesy Bacon Ranch Chicken


INGREDIENTS
4 slices thick-cut bacon
4 boneless skinless chicken breasts (about 1 3/4 lbs.)
Kosher salt
Freshly ground black pepper
2 tsp. ranch seasoning
1 1/2 c. shredded mozzarella
Chopped chives, for garnish

DIRECTIONS

1. In a large skillet over medium heat, cook bacon, flipping once, until crispy,
about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2
tablespoons of bacon fat from the skillet.
2. Season chicken with salt and pepper. Return skillet to medium-high heat, add
chicken and cook until golden and just cooked through, about 6 minutes per
side.
3. Reduce heat to medium and sprinkle chicken with ranch seasoning and top
with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly,
about 5 minutes.
4. Crumble and sprinkle bacon and chives on top before serving.

Crispy Fried Chicken


INGREDIENTS
4 C. buttermilk
2 tbsp. kosher salt
Mix of bone-in chicken thighs, breasts, and drumsticks (about 2 lbs.)
Vegetable oil, for frying
2 c. all-purpose flour
1 tbsp. garlic powder
1 tbsp. paprika
2 Freshly ground black pepper
2 large eggs
Flaky sea salt
FOR HONEY DIJON SAUCE
1/4 c.
honey
1/4 c.
Dijon mustard

DIRECTIONS

1. Brine chicken: In a large bowl, mix together buttermilk and 2 tablespoons salt.
Add chicken and cover bowl with plastic wrap. Refrigerate at least 2 hours and
up to overnight.
2. When ready to fry: Fill a Dutch oven fitted with a candy thermometer with
vegetable oil until 2" to 3" deep, then preheat until oil reaches 350º. Prepare
one sheet pan lined with paper towels and a wire rack.
3. Transfer chicken from brine to another sheet pan and dry thoroughly with
paper towels. Season generously with salt and pepper.
4. In a large, deep bowl, whisk together flour, garlic powder, paprika, salt, and
pepper. In a large bowl, beat eggs with 2 tablespoons water. Using tongs,
place chicken in egg mixture, roll in flour mixture, and shake off excess. Fry
chicken in 2 batches until golden brown and cooked through, 6 to 8 minutes
(internal temperature should read 165º). Bring oil back to 350º before adding
last batch.
5. Place chicken on wire rack to cool and sprinkle with flaky sea salt
immediately.
6. In a small bowl, mix together honey and Dijon.
7. Serve chicken with honey Dijon sauce for dipping.
BUTTERMILK

INGREDIENTS
1 c. milk
1 tbsp. fresh lemon juice or vinegar

DIRECTIONS

1. In a glass measuring cup, mix together milk and lemon juice. Let stand 10
minutes or until thickened.
2. Use as you would buttermilk.

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