![]() When all the chicken is cooked, serve alongside the dip. Then sprinkle the spice mixture on top of each piece of chicken evenly. Use your hands or a brush to coat the chicken breasts with olive oil. While that's happening, mix together the garlic salt, onion powder, paprika, dill, dried parsley, and black pepper. Then flip the chicken very carefully so as not to dishevel the bacon slices. Place the chicken in a single layer in the air fryer basket. Next, preheat the air fryer to 400 degrees F. Meanwhile, combine all the ingredients for the creamy honey mustard dip in a small bowl, and set aside. Preheat the air fryer to 360F/180C for five minutes. If you need to, you can use a toothpick to secure the bacon. Air fry 12 to 16 minutes longer or until chicken is cooked through. Slide out the basket, flip the chicken, then continue cooking for 2 to 5 additional minutes. Repeat until all the chicken strips are cooked (you will need to work in batches). 4 Place chicken in center of air fryer basket along with potatoes. Air fry the breaded chicken breast on the first side for 4 minutes. Spray the top of the chicken strips with oil before air-frying for 15 minutes at 200C, turning roughly halfway through. Spray the bottom of the air fryer basket with olive oil spray and arrange a single layer of chicken strips in the bottom. ![]() Rest for 5 minutes before serving or slicing. Toss: Using the same bowl, toss the diced chicken breast with the remaining oil and seasoning. Remove the air fryer basket with the chicken from the air fryer and cover it with foil. Air fry: Next, place the potatoes in the air fryer basket, close air fryer, and cook for 10 minutes. Use one hand for wet ingredients and another for dry to avoid coating your fingers! As a guideline, air fry 7-10 minutes for small chicken breasts (5-7 oz), 10-12 minutes for medium (8-10 oz), or 12-16 minutes for large (11-12 oz). ![]() Shake off any excess yoghurt from each chicken strip before dipping it first in the egg, then in the dredging mixture. In another small bowl, beat the egg and season with salt and pepper. In a medium bowl combine the flour, breadcrumbs, paprika, garlic granules, cayenne pepper and a generous amount of salt and pepper to create the dredging mixture. Cut the chicken into roughly 3cm/1¼in wide strips and marinate in the yoghurt mixture for at least 20 minutes, or overnight. To marinate the chicken, combine the garlic with the yoghurt and salt. ![]()
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