How To Cook Chicken Breast In Fryer In A Simple Way?

Since the crunchy coating makes up for the flavor, we simplified this recipe and omitted the marinade.

Can I marinate the chicken? What about a brine?

Absolutely! I'd even say that you could technically cook them from frozen and season them halfway through cooking if we weren't breading them. But in this instance, I would let them thaw in the refrigerator over night before proceeding with the recipe as directed.

Can I use frozen breasts?

Simple enough! Put everything in an airtight container, then refrigerate for no more than four days or freeze for up to six months.

How do I store leftovers?

It might be challenging to cook everything at once, even though we wouldn't mind serving this crispy chicken with a side of air fryer fries. You could substitute some roasted fingerlings or a robust, lush green like swiss chard.

What should I serve with it?

Nope! The best feature of an air fryer is that. In the majority of air fryer recipes, no or very little oil is required. You can spritz the crust with a little cooking spray to make it more golden, but we don't think it's absolutely necessary.

Do I need oil?

1 large, beaten egg All-purpose flour, 1/4 cup Panko breadcrumbs, 3/4 cup freshly grated Parmesan, 1/3 cup 1 teaspoon dried oregano


2 teaspoons lemon zest Cayenne pepper, half a teaspoon Halal salt black pepper freshly ground 2 chicken breasts, boneless and skinless


Put the eggs and the flour in two shallow bowls. Combine panko, Parmesan, lemon zest, oregano, and cayenne in a third shallow bowl. Add salt and pepper to taste.


Dip the chicken in the flour, then the eggs, and finally the panko mixture, coating each piece individually.


Cook for 10 minutes at 375° in an air fryer basket. When the chicken is cooked through and the coating is golden, flip it over and cook for an additional five minutes.


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