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2. 30 Best Air Fryer Chicken Recipes for Fast Weeknight Meals - AOL

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   Air Fryer Chicken Breast. The mix of simple, but flavorful pantry spices gives these quick-cooking breasts plenty of flavor! Pair them with a simple side salad for an easy dinner.

3. The Best Way to Cook Chicken Breasts in an Air Fryer ... - AOL

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   iStockLet's talk about one of America's favorite lean proteins: chicken breast. Not only is it packed with protein to fuel your muscles and low in fat to keep your waistline in check, but it's ...

4. 35 Air Fryer Chicken Recipes That Are Juicy, Tender, and ...

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   30-minute Bang Bang chicken recipe in air fryer – incredibly crispy air fried chicken nuggets. They taste amazing! Crispy, juicy and delicious, made in just 30 minutes.

5. Fried chicken - Wikipedia

   en.wikipedia.org/wiki/Fried_chicken

   Fried chicken, also called Southern fried chicken, is a dish consisting of chicken pieces that have been coated with seasoned flour or batter and pan-fried, deep fried, pressure fried, or air fried. The breading adds a crisp coating or crust to the exterior of the chicken while retaining juices in the meat. Broiler chickens are most commonly used.

6. Breaded cutlet - Wikipedia

   en.wikipedia.org/wiki/Breaded_cutlet

   Chicken Kiev is a breaded cutlet dish popular in the post-Soviet states, as well as in several other countries of the former Eastern Bloc, and in the English-speaking world. It is made of boneless chicken breast pounded and rolled around cold garlic butter with herbs, then breaded and either fried or baked.

7. You Won’t Believe Everything You Can Make In Your Air Fryer

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   Air Fryer Buttermilk Onion Rings. Cornstarch and seltzer combine with buttermilk to keep the batter light, while the fine cornmeal and paprika give each bite a little more crunch and flavor that ...

8. Beer-Battered Buttermilk Fried Chicken Recipe - AOL

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9. Beer-Battered Buttermilk Fried Chicken - AOL.com

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   Lift the chicken from the bowl, letting the excess batter drip back into the bowl. Fry the chicken in batches at 315°, turning once, until golden and an instant-read thermometer inserted in the thickest part registers 160°; about 18 minutes for wings and 20 minutes for thighs, breasts and drumsticks.