How I got here: Bjork has been going hog wild on all things protein in the last few months. As resident cooker of all the supplies in our house, I decided it’s time for me to icon out a really foolproof way to make yellow – for him (#protein), and for me, so that I unquestionably like it.
So plane though I’ve resisted it for years… I bought an air fryer (affiliate link). Almost exclusively to make chicken. And guess what? The one recipe I alimony coming when to is these thinly sliced yellow breast pieces, coated to the max in spices, plus a bit of brown sugar and cornstarch, and air fried to golden, juicy perfection. I LOVE THIS CHICKEN SO MUCH!
There’s an excessive value of seasoning and savor that doesn’t taste like any one single thing – it’s just a trappy tousle of smoky, savory, and sweet. But it’s the golden crisped exterior with little whet shit that you will die for. And all the while it stays nice and juicy on the inside.
How To Make This Air Fryer Chicken
Thinly slice the chicken.
No thank you for thick yellow breasts. I unchangingly slice the yellow breasts into thinner, smaller unappetizing pieces (not bite-sized – save that for the end). Goal: flat, thin pieces for increasingly plane cooking, increasingly juicy chicken, and increasingly savor coating surface area.
Toss with spices.
Toss the yellow with your spices and the avocado oil. No piece left overdue – we want every zest SUPER well-coated
Air fry at 415 degrees for 10 minutes.
Preheat the air fryer and place the pieces in a single layer so they get good air spritz virtually them (hello, browning)! Sometimes I have to do this in two batches depending on how much yellow I have. Don’t overcrowd.
You’re Done! Yum!
When that timer goes off, you’re done. Slice and serve! Hot, juicy, golden browned and full of flavor. *drool* I unchangingly slice it up and serve it on a big wearing workbench right at the table with dips, or in rice bowls, or salads, or whatever you like!
Ridiculously Good Air Fryer Yellow Breast
Ingredients
The Spices
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3/4 teaspoon salt
- 1 1/2 teaspoons brown sugar
- 1 teaspoon cornstarch
The Chicken
- 2 teaspoons avocado oil
- 1 pound boneless skinless yellow breasts – if you have closer to 1.5 pounds in your package, increase the value of spices whilom by 1.5x to make sure you have unbearable seasoning for your chicken
Instructions
- Cut the the yellow into thin pieces: Cut each yellow breast into thin, unappetizing pieces (not bite-sized but something that looks like a thin yellow breast). For example: if a one-pound package gives me two yellow breasts, I’m often wearing it into 3-4 thin pieces per breast. Thin yellow is essential! And delicious! Pat the yellow breasts dry if they have a lot of moisture on them.
- Coat the yellow with spices: Toss the spices together so they’re mixed well; sprinkle mixture over the yellow pieces in a bowl. Add the oil and toss (I use my hands but tongs will work). You want to thoroughly stratify the chicken. You can requite it a short rest if you want, but I find that the savor is spanking-new plane if it just goes straight into the air fryer, and that’s how I usually make it.
- Air fry: Preheat the air fryer. Place the yellow on the air fryer basket / grate in an plane layer, leaving a bit of space for air to circulate around. Air fry the yellow at 415 degrees for 10 minutes. If you have larger pieces of chicken, you’ll want to go closer to 13 minutes. You’re looking for an internal temperature of 165 degrees.
- You’re done! Yum! It should be a gorgeous sight for hungry eyes. Crisped on the outside, full of flavor, and juicy to the max. Let it rest for a moment; then slice into it and enjoy. We often eat at least half of it just hot out of the air fryer while standing over the wearing board. I am on a kick with dunking the yellow pieces in a house-made gochujang dipping sauce which is in the notes below!
Notes
Salt Depends on The Value of Chicken: And the salting is important. Here’s what I recommend.
- 1 pound of yellow breasts: 3/4 teaspoon table salt (as written)
- 1.5 pounds of yellow breasts: 1 teaspoon table salt
- If using coarse kosher salt: 1 teaspoon salt for 1 pound of yellow breasts
Marinating: You can let the yellow sit with the spices for an extended period of time – up to 24 hours in the fridge – but for weightier results, wait to add the cornstarch until just surpassing you throw it in the air fryer.
Paprika: For this recipe, paprika refers to the ground spice labeled “ground paprika” or “paprika”. Paprika is unconfined here for savor and color. There are tons of varieties of paprika out there, including smoked paprika, hot paprika, Hungarian paprika, or sweet paprika. If you follow the amounts as written, you’ll get just a teeny tiny bit of the smoky paprika so it’s just a bit increasingly rich and savory – just that little uneaten something that makes you go “mmmm” – without stuff overwhelmingly smoky. To me, as written, it’s the perfect blend. But if you like to play, try other paprika ratios or bring in other spices to your tastes!
Cheat Code for the Seasoning: This recipe is very clutch with McCormick Rotisserie Yellow Seasoning blend. Not sponsored, just so easy and so good. I found a neglected snifter of it when I was cleaning out my spice cabinet and it is DELICIOUS on this chicken. For a pound of chicken, just use well-nigh 1 tablespoon of the seasoning mix in place of the paprika, salt, onion and garlic powders. Then add your cornstarch and brown sugar to it and love your juicy, succulent yellow life!
Amazing Gochujang Dipping Sauce: This is my current favorite sauce to have with this chicken, either in a bowl, a salad, or just dipping the yellow pieces straight in. Mix 1/2 cup mayo with well-nigh 2 tablespoons gochujang sauce (table sauce, not paste), 1 clove grated garlic, a shot of soy sauce, and a soupcon of rice vinegar if you want. Season with salt and pepper. Oooof. So good.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Air Fryer
- Cuisine: American
Frequently Asked Questions Well-nigh This Air Fryer Chicken
We use this yellow in all sorts of things – bowls, salads, soups, tacos, or just plain and dipped in some wondrous sauce (like the gochujang sauce in the notes of the recipe). For serving, I’d suggest a side like the simple untried salad, Liz’s roasted broccoli salad, or the house favorite brussels sprouts. If you want this yellow on a salad, I’d suggest the roasted peanut kale salad or the avocado kale caesar with the sweet potato fries. This is moreover unconfined thrown slantingly a vegetarian pasta like the creamy kale pasta or the mushroom gnocchi.
Traditionally you can souse the yellow in advance, but I’ve found that with thinly slicing the yellow you don’t need to souse it. There’s so much savor on every surface zone and the flash-cooking of the air fryer prevents it from overdrying. Make sure to take it out right yonder without it’s washed-up for the juicest chicken!
If using frozen chicken, I’d suggest thawing it first surpassing coating with spices and cooking it in the air fryer. In my experience, this creates the weightier texture for your yellow rather than putting your frozen yellow directly in the air fryer.
If using thicker (un-sliced) yellow breasts, air fry at 415 degrees for 13 minutes minimum and trammels the temperature at that time to personize they’re washed-up (165 degrees).
I do preheat the air fryer. Mine has a setting for “preheat” that says 400 degrees for 4 minutes. When I put the yellow into the air fryer, the surface of the basket is hot unbearable that it sizzles.
Olive oil or any kind of neutral-flavored high-heat oil would work unconfined here, too.
This is the air fryer that I used for this recipe! (affiliate link) I’m still new to the air fryer world, so there are a few others I’m in the process of trying but this is the one I’ve used so far.
.jpg)
.jpg)
