Quick and Easy Air Fryer Chicken Breast Recipes

Simple recipe, explained step by step, for a perfectly cooked, brown, and juicy chicken, list of ingredients per gram, preparation method, and some proposed seasoning options. Few foods can provide a feeling of home, like chicken breast in air fryer, sitting invitingly on the family table. I’m sure I read this before in other recipe introductions, but I don’t necessarily want to be different every time. Quite simply, it’s one of my culinary beliefs! I stopped writing this article for a minute, curious to discover when I had stated something similar.

How to prepare:

Chicken must be brought to room temperature before cooking, like any meat preparation. If we do not do this and start cooking the chicken completely cold, the indications regarding the preparation time are no longer valid. Plus, we have a serious chance of getting a roast chicken with the outside meat too dry and the inside undercooked.

1. For starters, I took the chicken out of the fridge. I put it on a miner, cut off the wing tips, and trimmed the excess fat from the lower abdomen. I quickly seared it with the kitchen torch to remove any traces of plumage and wiped it off with paper towels. I left the chicken at the kitchen temperature for 1:30 hours.To make this waiting time more meaningful, I immediately prepared a spiced paste that I smeared inside and out on the chicken. The chicken was infused with spices when it returned to room temperature. Next, I explain which spices I used and give you two more seasoning alternatives.

2. If you have a specific chicken seasoning combination you like, use that one. My additional recommendation is to put something in the cavity of the chicken to release steam while cooking. That “something” can be half a lemon, apple, onion, etc.

A. How I did it: I used 2 large cloves of garlic, which I cut into pieces, a spring onion because it was sad and lonely, and the rest of the ingredients I specified in the list. I put everything in the blender. I processed everything with the blender until I obtained a homogeneous paste.

B. Salt and pepper are The easiest way to season a roast chicken. I recommend coarse salt and freshly ground pepper.

C. A method of seasoning for roast chicken that I like is the one with green paste obtained precisely as I explained above, but for which I use garlic, the peel and the juice of ½ an organic lemon, salt, pepper, and 1 tbsp each topped with fresh thyme and green parsley, a sprinkling of fresh rosemary and two green onions. I process everything in the blender until I get a very aromatic paste, which adheres well to the chicken’s skin and gives an excellent taste.

As I already stated, I used for seasoning the paste described in point a. Containing red pepper paste, my seasoning colored the chicken quite strongly but gave it a delicious taste. Don’t use the pepper paste if that deep reddish-brown color doesn’t appeal to you.I let the chicken soak in the flavors for 1:30 hours. I distributed ½ of the paste inside the chicken, and with the rest, I spread it all over the surface. I put the lemon (squeezed but still quite wet) in the cavity. I gathered the chicken’s legs and tied the wings to the carcass with kitchen twine.

3. Further, things are straightforward: the chicken must be pierced with the skewer provided in the hot air fryer and tightened well.

4. The grill is easy to mount but must be well fixed. After securing the roast, I wiped off the excess spiced paste so it wouldn’t burn during cooking.

5. After waiting/marinating, I turned on the machine and set it to 190°C. The control panel is straightforward and intuitive. I let the machine run for 5 minutes, then turned it off and opened the door.

Carefully, so as not to touch the walls of the already hot mini-oven, I placed the chicken skewer in its place. It is straightforward to mount. First, insert the tip on the left side into the dedicated hole and then place the opposite end on the support on the proper support.

Below the chicken, I put the tray provided with the device to collect the melted fat during cooking.

6. I closed the appliance door and selected the roast chicken function from the control panel. The set temperature was 190°C, and the time was 50 minutes.

7. The air fryer started immediately, is quiet, and does not heat the kitchen. After 25 minutes, I opened the machine’s door, which stopped working. Using protective gloves, I removed the skewer with the chicken and positioned it upside down, backside up. As soon as I closed the door, the machine resumed operation according to the settings.

8. After the 50 minutes I set, the machine gave a warning sound and stopped. I skewered the whole chicken (wearing gloves) and took the internal temperature with a 78° probe thermometer. The temperature indicates a chicken cooked enough to be ready to eat, still tender and juicy, as recommended by food safety authorities.

After cooking, I loosely covered the chicken with foil and let it rest for 20 minutes. During this time, the chicken continues to cook. The meat is re-impregnated with the juices expelled from the fibers during cooking. I removed the spit and set the table at the end of the rest period. How red it is, it’s a roast chicken.

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