If you use a different type of chicken, you might have to adjust the frying time. I like to use chicken breast fillets for my air fryer breaded chicken, but you can also use chicken thigh fillets or chicken tenders. The chicken is done when the breading is golden and crispy, and the chicken has reached an internal temperature of 75☌ / 165☏. The required cooking time might vary depending on how thick the chicken pieces are, but the total time is typically about 10 minutes. Air fry for 5-6 minutes, then flip and fry on the other side. Make sure that the chicken pieces are completely coated with breadcrumbs.Īdd the chicken pieces to the air fryer, making sure to leave some space between each piece. One by one, dip the chicken pieces first into the flour to coat it completely, then in the egg mixture and coat it again, and then into the breadcrumbs. Whisk the egg together to a smooth egg mixture. Alternatively, slice the chicken into chicken tender-sized pieces, or use chicken tenders.Īdd the flour to a bowl, the breadcrumbs to another bowl, and the egg to a third bowl. Use a meat tenderizer to beat the chicken breast fillets until it's thin and tender. See the seasoning section for ideas on which flavor combinations I like to add. The flavors can be adjusted based on your personal preferences, and which side dishes you want to serve with the meal. To make air fryer breaded chicken, you will need chicken breast fillets or chicken tenders, panko breadcrumbs, egg and all purpose flour. My family loves breaded chicken, and I am so glad that I can use this method to make a healthy homemade version of the dish. This air fryer breaded chicken is absolutely perfect, with crispy golden panko breadcrumbs on the surface, and tender chicken on the inside. The result is perfect fried food, only a lot healthier than if you were to deep fry it. It's a handy appliance that allows you to cook crispy, crunchy fried food without using any oil at all. Read more about it in the privacy policy. □ How to serve air fryer breaded chicken.Chicken fillets are coated in breading and air fried to crispy perfection. Press both sides of the cutlet in the breadcrumbs to make them stick.This air fryer breaded chicken is a delicious and easy dinner option.Dip the cutlet into the egg, then let the excess drip off.coat the chicken cutlets in flour on both sides, then shake off any excess.Get 3 wide shallow bowls, the first bowl is for flour, the second for whisked egg, and the third for seasoned panko or plain breadcrumbs. There are three stages to this procedure before you begin, and you'll need a breading station to keep things running smoothly. Alternatively, look out for gluten-free breadcrumbs or you can make some yourself at home using gluten-free bread. Also, almonds are a type of nut which may be an issue if you have nut-allergy. Yes, you can make it gluten-free using almond flour and coconut flour, however, you should note that you may likely not achieve the same crispiness as you would with panko. Place the breaded chicken cutlets on a greased nonstick baking sheet and bake in the oven for about 15 minutes or until golden brown and crisp and the chicken fully cooked. Can I bake it in the oven instead of air frying You could use Panko, crushed cereal (like Rice Krispies or Cornflakes), or even crackers (like Ritz). It can also be sold as "thin sliced chicken breast" What can I use instead of bread crumbs? Generously, spray the top of the chicken with cooking oil and air fry for 12-15 minutes or until crispy and golden brown flipping halfway through the cooking time.Ī chicken cutlet is a chicken breast that has been cut in half lengthwise so it is thinner. I am only able to cook 2 at a time in my Cosori 5.5L (1700W) air fryer. Spray the air fryer basket with cooking oilĪrrange the breaded chicken in the air fryer basket, spacing them out. Preheat the air fryer at 190C/385F for 3-5 minutes. Place the breaded chicken cutlets on a dry plate and repeat the process for the remaining chicken. Finally, place the chicken in panko crumbs and press down to make sure they stick, do this on both sides. Next, dip the floured cutlet into the eggs, making sure all areas are coated, remove the chicken from the egg and let the excess drip off. Working on one cutlet at a time, dredge the chicken on both sides in the flour and shake off excess flour, making sure all areas are covered. In the 3rd bowl, add panko breadcrumbs, all-purpose seasoning, garlic powder, salt, and black pepper and mix to combine. Make a breading station: Get 3 shallow bowls, in the 1st one, add flour, in the 2nd one crack in the eggs and whisk to combine. You may need to pound the chicken if need be so that they can all have the same thickness. Cut 2 large chicken breasts into cutlets lengthwise if you haven't done so already, pat the chicken dry, and season with salt.
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