Air Fryer Crispy Ranch Chicken
Serves
4
Total Time
1 hour, 20 minutes
Prep Time
20 minutes
Inactive Time
30 minutes
Cook Time
30 minutes
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
- 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.
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