Skinnytaste Chicken Tenders Air Fryer Food

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HOW TO MAKE JUICY AIR FRYER CHICKEN BREASTS



How To Make Juicy Air Fryer Chicken Breasts image

This foolproof recipe for making perfectly juicy boneless chicken breast in the air fryer will give you golden, flavorful chicken.

Provided by Gina

Categories     Dinner     Lunch

Time 1h15m

Number Of Ingredients 8

kosher salt* (see notes)
4 boneless chicken breasts (about 6 ounces each)
olive oil spray
3/4 teaspoon garlic powder
3/4 teaspoon onion powder
1/2 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/8 cayenne pepper

Steps:

  • Pound the thicker end of the chicken to make both sides leveled out so they cook evenly.
  • Fill a large bowl with 6 cups of lukewarm water and add 1/4 cup Diamond Crystal kosher salt, stir to dissolve.
  • Add the chicken breasts to the water and let them sit, refrigerated 1 to 1 1/2 hours to brine. Remove from water, pat dry with paper towels and discard the water.
  • In a small bowl combine 3/4 teaspoon salt, with the remaining spices. Spritz the chicken with oil and rub all over, then rub the spice mix over the chicken.
  • Add the chicken to the air fryer basket and air fry in batches 380F 5 minutes on each side, 10 minutes total until browned on the outside and cooked through on the inside. See notes below for larger breasts.

Nutrition Facts : ServingSize 1 breast, Calories 208 kcal, Carbohydrate 1 g, Protein 39 g, Fat 4.5 g, SaturatedFat 1 g, Cholesterol 124.5 mg, Sodium 77 mg, Fiber 0.5 g, Sugar 0.5 g

AIR FRYER CHICKEN TENDERS



Air Fryer Chicken Tenders image

This weeknight supper is a kid-friendly and healthier alternative to your run-of-the-mill chicken fingers.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h45m

Yield about 8 pieces

Number Of Ingredients 12

3/4 cup buttermilk
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1 pound chicken tenders
1 1/2 cups panko
1/4 cup grated Parmesan
1 tablespoon olive oil
Kosher salt
1/4 cup mayonnaise
3 tablespoons yellow mustard
2 tablespoons honey
1 tablespoon Dijon mustard

Steps:

  • For the chicken: Combine the buttermilk, Worcestershire sauce and paprika in a resealable plastic bag. Add the chicken, making sure it is completely coated. Seal the bag and place in a bowl. Let marinate at room temperature for 1 hour.
  • Meanwhile, stir together the panko with the Parmesan, olive oil and 1 teaspoon salt in a shallow baking dish or pie plate.
  • For the dipping sauce: Stir together the mayonnaise, yellow mustard, honey and Dijon in a small bowl and set aside.
  • Preheat a 3.5-quart air fryer to 390 degrees F. Remove 1 piece of chicken at a time from the bag, shaking off excess buttermilk. Place in the panko and press gently with your hands to adhere the panko evenly. Gently shake to remove the excess and place in the air fryer basket. Repeat with enough chicken to fill the basket (about 4 pieces) and cook until golden brown and cooked through, about 7 minutes on each side. Repeat with the remaining chicken and serve warm with the dipping sauce.

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