Yesterday, I posted about how I took the mashed potatoes from a food kit up to Kickin’ It Mashed Potatoes. Today, let’s consider the panko crusted chicken cutlets, that the food kit suggested I fry with the canola oil they provided.
Why fry, when you can air fry?
It uses a fraction of the oil, is way less messy, and still turns out wicked tasty!
•4 boneless, skinless chicken breasts
•1 cup panko crumbs
•1/4 tsp Seasoned Salt
•1/4 tsp garlic powder
•1/4 tsp paprika
•1/8 tsp black pepper
Cover the chicken breasts with plastic wrap and pound to an even thickness; the food kit specified 1/4 inch thick, mine might’ve been a bit thicker than that.
Fun Fact: did you know that if you store your plastic wrap in the freezer, it is way easier to use?
Stir the panko crumbs together with the Seasoned Salt, garlic powder, paprika, and black pepper in a shallow bowl until mixed.
Heat your air fryer to 360º.
Dip each piece of chicken in the seasoned panko, pressing gently to help the crumbs stick to the chicken.
Arrange the breaded chicken in a single layer in your air fryer basket, lightly apply cooking spray, and pop into the air fryer for ten minutes.
Note: I don’t use commercial cooking spray in my air fryer; I have read that something in the propellant tends to build up on the tray and basket and is very hard to wash off. I bought a mister bottle and keep it filled with my fave olive oil instead.
After ten minutes, pull the chicken out and turn over.
Lightly apply cooking spray to the flipped over chicken and return to the air fryer for another eight minutes or so, until your chicken is golden brown and cooked through (internal temp of 165º).
Nicely done chicken.