Ingredients:
2 pounds boneless skinless chicken breasts**
dill pickle juice***
3 tablespoons olive oil
1 1/2 teaspoons smoked paprika (or regular paprika)
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
1 - 1 1/2 teaspoons ground black pepper
cooking oil spray (I use avocado oil)
Method:
Cut the chicken breasts in half. place in a container or bowl. Add enough pickle juice to cover. Place lid on container and refrigerate 8 hours or overnight.
Combine the olive oil and spices in a small bowl.
Drain the pickle juice from the chicken. Arrange the chicken piece in a flat container or dish. Brush both sides of each piece with the spice mixture. Let sit in the refrigerator for 30 minutes.
Select AIR FRY option on air fryer. Set timer for 20 minutes and temperature to 375*. Preheat. Spray bottom rack of air fryer with cooking oil. Add chicken. Air fry for 10 minutes. Turn with tongs and continue to fry for another 10 minutes.
Remove from the fryer and allow to rest for a few minutes before serving. Makes 6 (4 ounce servings)
**Chicken thighs may be used instead of chicken breasts.
***Never throw away dill pickle juice! It makes an excellent tenderizer for chicken (don't use additional salt for seasoning) and a few swigs before bed will prevent leg cramps.
Nutritional info:
Each 4 ounce serving of chicken breast equals approximately: 87 calories ~ 7.3 grams fat ~ 3 grams carbs ~ 4.6 grams protein
Note: When I served this to my family, it became an instant favorite!
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