- Place chicken cutlets in a shallow dish and cover with buttermilk. Cover and refrigerate for 30 minutes.
- In a large shallow dish, stir together panko, dill, chives, onion powder, garlic powder, salt and pepper.
- Spray basket of air fryer with cooking spray. Working in 2 batches, remove the chicken breast from buttermilk allowing excess buttermilk to run back into the dish. Coat each breast in Panko mixture and place in basket of air fryer.
- Air fry at 380ºF for 15 minutes, until chicken is cooked through, and coating is golden and crispy. Transfer cooked chicken to a baking sheet and place in a 200ºF oven to keep warm if desired. Repeat with remaining chicken. Serve with lemon wedges if desired.
Air Fryer Crispy Ranch Chicken
Yield
4
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
1 hour, 20 minutes
kikkoman products used:
ingredients
4 large boneless skinless chicken breast cutlets (about 1½ pounds)
1 cup buttermilk
1 cup Kikkoman® Panko Bread Crumbs
1 teaspoon dried dill
2 teaspoons dried chives
¼ teaspoon onion powder
¼ teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
For serving
Lemon wedges
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
