Breaded chicken in the air fryer: easy and ready in 20 minutes
You know that chicken breaded in the Air Fryer that's crispy on the outside and super juicy on the inside? Yeah, we made it and it was perfect! No frying, no mess and it's ready in no time, in less than 20 minutes you have a golden brown chicken, the kind you want to eat again and again. And the best part: it's lighter, but it doesn't lose any of its flavor! If you like a practical recipe and want to give your week's dinner or an appetizer appetizer among friends, try this breaded chicken. It's a sure hit!
Ingredients
Seasoning:
For breading:
Materials
- 1 deep plate
- 2 flat plates
Preparation
Season the chicken fillet (whole or cut into pieces) with salt, pepper, garlic powder and any other spices you like.
In the deep dish, beat 1 egg. Put the wheat flour in the first shallow dish. In the second, add the panko (or breadcrumbs).
For breading:
First, coat the chicken in wheat flour. Then in beaten egg. Finish with panko (or breadcrumbs). Don't forget to press lightly so that it sticks well.
Preheat the airfryer to 390°F/200°C for 3 minutes.
Place the breaded chicken in the basket. Spray with a little oil. If you left the chicken fillet whole, bake for 10 minutes at 200°C. Turn it over and bake for another 8 minutes or until golden brown. If it's been cut into pieces, reduce the time to between 10 and 15 minutes in total.
Your breaded chicken is ready. Enjoy.
Observations
Do I need to preheat the airfryer to make breaded chicken?
Yes, we recommend preheating the airfryer for 3 to 5 minutes before adding the breaded chicken. This helps ensure that the breading is crispy and evenly browned, without drying out the meat. In addition, the initial thermal shock helps to seal the outer layer of the breading, keeping it juicy on the inside. If your airfryer has automatic preheating, just activate the function. Otherwise, just leave it on empty at the desired temperature for a few minutes.
How can I make my breaded chicken crispier in the airfryer?
For super crispy breaded chicken in the airfryer, the secret lies in two things: the preparation of the breading and the cooking method. Use panko flour or crushed cornflakes for a drier, more aerated breading. Before breading, dry the chicken well with a paper towel and, if you like, drizzle a little olive oil over the breaded pieces already positioned in the basket. This helps them brown and crisp up. Avoid overloading the airfryer - the hot air needs to circulate freely!
Can I use frozen chicken in the airfryer for breading?
Not ideal. The chicken must be completely defrosted for proper breading and to guarantee a good result in the airfryer. Frozen chicken releases a lot of water during cooking, which can make the breading soggy and affect the crispiness. In addition, the breading doesn't "stick" well to the frozen meat. It's best to defrost the chicken naturally in the fridge or using the microwave and then proceed with the recipe.
How long does breaded chicken keep in the airfryer?
- If the breaded chicken is ready, already baked in the airfryer, keep it in the fridge in an airtight container for up to 3 days.
- If you've left the breaded chicken raw (pre-prepared), keep it in the fridge for up to 24 hours before baking it. If you prefer to freeze it, the shelf life in the freezer is up to 3 months.
How can I prevent the breading from sticking to the airfryer basket?
A simple tip is to lightly grease the basket with oil or use perforated baking paper (specifically for airfryers). This way, the breaded chicken doesn't stick and you preserve the breading intact. Another suggestion is not to turn the chicken too soon: wait for the underside to firm up and brown before stirring. Stirring too soon can cause the breading to fall apart. If you use baking paper, remember that it must have holes in it to allow the hot air to circulate!
What type of breading is best for the airfryer?
The best option for the airfryer is breaded with panko flour, which ensures crispiness without absorbing too much fat. But you can also use finely flaked oats, ground linseed or even slivered almonds if you want a healthier or gluten-free version. The important thing is that the breading has texture and allows hot air to circulate between the layers. For perfect adhesion, use the classic trio: wheat flour, beaten egg and, finally, the crunchy topping of your choice.
Cookware
Attributes
PetitChef_Official
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