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  2. 35 Air Fryer Chicken Recipes That Are Juicy, Tender, and ...

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    Here are 35 easy air fryer chicken recipes you must make. Get ready to have a blast and let's get air-fryin'! More Air Fryer Recipes: Air Fryer Fish Recipes. Healthy Air Fryer Snacks. Air Fryer Salmon

  3. 30 Best Air Fryer Chicken Recipes for Fast Weeknight Meals - AOL

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    Cornflake-Crusted Air Fryer Chicken. This classic recipe is what an air fryer was made for: Fried chicken flavor without the oil. Get the recipe for Cornflake-Crusted Air Fryer Chicken.

  4. 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 ...

  5. This List Proves It: You *Can* Make Almost Anything in an Air ...

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    Air Fryer Chicken Thighs. The air fryer makes chicken at its best with golden skin and juicy, tender meat. Plus, the appliance eliminates half the cook time of an oven roast. Get the Air Fryer ...

  6. I'm a chef who loves using my air fryer. Here are my 8 ...

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    Salmon fillets cook nicely in an air fryer. ... It's impressive to cook a whole chicken in an air fryer, and I think it's easier than using an oven. Most 6-quart basket-style fryers can hold a 4 ...

  7. For a Quick Meal, Pop Chicken Drumsticks In the Air Fryer - AOL

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    Cook for 10 minutes and flip. Cook until the drumsticks are deep golden brown, crispy, and an instant-read thermometer registers least 165°F in the thickest part of the leg, 8 to 12 minutes more ...

  8. 73 Healthy Date Night Dinners That Will Make You Forget All ...

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    Cooking them in an air fryer changes all that! Due to the intense heat circulation that happens, the outside crisps slightly while the inside stays nice and juicy. Get the Air Fryer Pork Chops recipe.

  9. 29 Family-Favorite Chicken Breast Recipes - AOL

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    Lay the chicken breasts flat on a cutting board and carefully cut them in half horizontally using a sharp knife. Alternatively, pound them out with a meat mallet until they’re about 1/2-inch thick."