Epic Air Fryer Cookbook by Emily Paster

Author:Emily Paster
Language: eng
Format: epub
Publisher: Harvard Common Press
Published: 2020-03-13T16:00:00+00:00

1 Place 1 of the chicken breasts between 2 pieces of plastic wrap. Use a mallet or a rolling pin to pound the chicken until it is 1/4 inch (6 mm) thick. Set aside. Repeat with the second breast. Whisk together the flour, garlic powder, salt, pepper, and paprika on a large plate. Place the panko in a separate shallow bowl or pie plate.

2 Dredge 1 of the chicken breasts in the flour, shaking off any excess, then dip it in the egg mixture. Dredge the chicken breast in the panko, making sure to coat it completely. Shake off any excess panko. Place the battered chicken breast on a plate. Repeat with the second chicken breast.

3 Spray the basket of the air fryer with oil. Place 1 of the battered chicken breasts in the basket and spray the top with oil. Cook at 375°F (190°C) until the top is browned, about 5 minutes. Flip the chicken and spray the second side with oil. Cook until the second side is browned and crispy and the internal temperature reaches 165°F (71°C). Remove the first chicken breast from the air fryer and repeat the process with the second chicken breast. Serve hot with plenty of lemons for squeezing.

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