- 4
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1/2 tsp kosher salt
- 2 tsp paprika
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground mustard
- 1/4 tsp dried basil
- 1/4 tsp dried thyme
- 1/8 tsp cayenne pepper
- 1 1/2 cups panko breadcrumbs divided
- 3/4 tsp kosher salt
- 1/2 tsp olive oil
- 1/3 cup all-purpose flour
- 1 egg
Preparation
Step 1
1. Cut chicken into strips about 1-inch wide. In a med bowl, toss chicken with 1/2 tsp salt. Cover and refrigerate while preparing breading
2Combine spices in a small bowl and mix well. Reserve
3. Combine 1/2 cup panko, 3/4 tsp salt and 1 tbsp. spice mix in the bowl of a food processor. Pulse until finely ground, about 10 pulses. Transfer panko mix to a shallow dish and add olive oil and remaining 1 cup panko. Use fingers to mix, ensuring olive oil is evenly distributed.
4. Place flour in a second shallow dish and stir in remaining spice mix.
5. Scramble the egg and 1 tbsp. water in a third shallow dish
6. Working in batches, toss chicken strips in flour and shake off any excess. Dip chicken in egg and allow excess to drain off. Dredge chick in panko mixture, ensuring all sides are well crusted.
7. Arrange chicken strips in a single layer on the airfry basket, leaving space between each piece.
8. Select AIRFRY/425/SUPER CONVECTION/8 minutes and press start
9. Cook in rack position 4 until crisp, about 8 minutes
10. Serve immediately with honey mustard sauce
Sauce 1/3 C
3 tbsp. honey; 2 tbsp. Dijon mustard; 2 tbsp. yellow mustard; 1/4 tsp salt. Combine in small bowl and stir until well combined. Cover and chill until ready to use.