Air fryer chicken breast is right, perfectly tender, good tasting, crispy, just what one wants in fried chicken.
Why is slightly acidic?
Soaking the air fryer chicken breast overnight in buttermilk helps soften it, and the chicken stays tender when cooked.
This better-than-basic chicken is the next best thing since rotisserie chicken; in fact, the only thing that’s basic about it is the ingredients!
Making all-purpose air fryer chicken breast on the fly is the key to meal prepping and throw-together weeknight dinners, which is the key to winning at life.
I love the air fryer because it is a fryer that, with the minimum of oil, we get as spectacular results as when we fry them in a standard fryer, totally immersing the product in the oil—crispy pieces of bread, fried chicken, creamy, not greasy and with much fewer calories.
Ingredients of Air Fryer Chicken Breast
3 chicken breasts
1/2 cup flour
1 cup water (1 to 1.5 cups)
salt and pepper
spices mixed to taste
Directions of Air Fryer Chicken Breast
Cut the chicken breasts into cubes (reserved).
Mix the flour, 1 cup of water, and the egg. Add a little water if the dough is too sticky. Until consistency of a smooth but not liquid dough (it should be a bit sticky).
Add salt, pepper, and spices.
Add the cubed breasts to the flour mixture. Mix.
Heat the oil if it is on the stove eight so that the chicken can cook inside the dough.
Take a piece of the coated breast at a time and put them in hot oil. Do not put all the pieces in the oil.
The parts must rise to the surface without being piled on top of the others.
Once the dough is golden brown, reserved in a baking dish with a paper towel, put everything in the oven at 250, time to cook the other pieces.
Do the same with the other pieces, then add to the oven for 15 minutes to 250.
Serve with cherry sauce or simply Ketchup.
Stay Healthier Note
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