Ingredients
Marinade
- 2 lbs chicken breast tenders, cut into small pieces
- 2 cups almond milk
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 ground paprika
Dry Ingredients
- 3 cups flour
- 3 tsp salt
line-height: 1.5em; list-style-position: outside; list-style-type: disc; margin: 0px 0px 0px 20px; padding: 0px; position: relative;">2 tsp black pepper
2 tsp paprika
oil spray
Instructions
- Set aside three shallow bowls on the counter.
In a large ziplock bag, add the chicken and marinade ingredients. Marinade in the refrigerator for at least 2 hours, up to 6 hours. - In a large shallow bowl, add the dry ingredients.
- After marinating, place chicken and marinade into a large bowl. Working in small batches, dredge chicken chunks into dry ingredients, dunk again briefly into the marinade, then dredge for a second time in the dry ingredients, fully coating each piece of chicken.
- Spray olive oil onto the bottom and sides of the inside of the air fryer vessel. Place breaded chicken in an even layer; set aside the rest of the chicken. Give the tops of the chicken in the air fryer vessel a quick spray with olive oil, then place into the air fryer.
- Cook in the air fryer at 370 degrees for 8 minutes; shake halfway through. Remove from the air fryer, and repeat steps until you're finished with all of the chicken (four batches for me; it may be more or less for you, depending on how you cut your chicken pieces).
- Serve immediately. Place any extra chicken into freezer-safe plastic bags and freeze for up to 2-3 months.
source:https://www.urbanblisslife.com/air-fryer-popcorn-chicken/
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