![]() ![]() What should I serve with it While we wouldn't mind serving this crispy chicken with a. For refrigeration, an airtight storage container works best. Serve alongside the chicken and broccoli for dipping. Easy enough Simply place in an airtight container and chill for up to 4 days or frozen for up to 6 months. You can store leftover air fryer chicken breast in the refrigerator for up to 4 days, or in the freezer for up to 6 months. Meanwhile, stir together the yogurt, lemon zest and juice, remaining 1/4 teaspoon Dijon, a pinch of salt and several grinds of pepper in a small bowl. Mix the paprika, salt, pepper, cayenne and oregano together, then massage the mixture all over the chicken breasts, ensuring an. Continue air-frying until the chicken is crisp all over and an instant-read thermometer inserted in the middle registers 160 degrees F, and the broccoli is tender and charred, about 8 minutes more. Flip the chicken over with tongs and position in the center of the basket, then scatter the broccoli around the perimeter. Add the chicken to the air-fryer basket and cook until it’s starting to brown and crisp on the top, about 6 minutes. Preheat a 3.5-quart air fryer to 375 degrees F. Add enough oil to a cast iron skillet so the oil is about 1 1/2 inches up the side of the skillet. Toss the broccoli, remaining 2 teaspoons of the olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until evenly coated. Brush both sides of the chicken with 1 1/2 tablespoons of the Dijon, then press into the panko-Parmesan mixture, making sure both sides are evenly coated. Pat the chicken dry between a couple paper towels, then sprinkle lightly with salt and pepper. Stir together the panko, Parmesan, 2 teaspoons of the olive oil, the oregano, pinch of salt and a couple grinds of pepper in a shallow bowl or small baking dish until thoroughly combined. ![]()
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