Air Fryer Breaded and Fried Chicken Bites, without egg and with very little fat, but delicious! Crunchy outside, while inside, the meat is tender and flavorful. I confess that before buying the air fryer, I didn’t really think cooking inside this gadget would lead to such satisfying results, but I had to reconsider, it truly is an exceptional “toolappliance”. First, I marinated the chicken, just a couple of hours is enough, and then breaded it, without using an egg. Then into the fryer and off it goes… in a few minutes this goodness is ready. Look at the photo, doesn’t it make you want to eat it?
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: for 2 people
- Cooking methods: Air Frying
- Cuisine: International
- Seasonality: All Seasons
Ingredients
- 0.88 lbs chicken breast
- 1 tablespoon olive oil
- Half lemon (the juice)
- 1 tablespoon soy sauce
- Half teaspoon turmeric powder
- as needed breadcrumbs
- as needed extra virgin olive oil
Tools
- 1 Air Fryer
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Cutting Board
- 1 Oil Sprayer
Steps
How to prepare excellent breaded and fried chicken in the air fryer
First, prepare the chicken. Clean it from any filaments and using a sharp knife and cutting board, cut it into pieces not too small, if you want the meat inside to remain tender. They should be about 1 to 1.5 inches on each side.
Prepare the marinade: in a bowl, put all the necessary ingredients, the oil, the juice of half a lemon, turmeric, and soy sauce. Beat with a fork and obtain an emulsion where you will let the chicken rest and season for a couple of hours.
After the marinating time, pass the chicken pieces in the breadcrumbs. Press them well with your hands so that they stick well to the meat.
Spray the chicken evenly with an oil sprayer, which you will then place on the air fryer rack. If you don’t have an oil sprayer, put a little oil in a soup plate and quickly pass the pieces one by one, trying to grease all the breadcrumbs.
Cook with the “air fry” function at 356°F for 12 minutes, then turn all the pieces and continue cooking for another 4 minutes.
My Advice
If you want a perfect result, the chicken pieces should not overlap and be stuck together. If you need to cook more chicken, do it a little at a time.
You can replace the soy sauce with salt, but I assure you this marinade gives the chicken an extra touch.
Turmeric is not essential; you can do without it, but if you use it, with its fantastic yellow color, you won’t notice that you haven’t used the egg for the breading.
