Embedded Files
Introduction
This recipe is really forgiving and works well, with however much chicken you got. I'll be working with ~1kg, but I've done the same with ranges from 500g-1.5kg, so works well regardless. Now normally, I buy the chicken on my way home, so it's still workable to flatten and marinate.
I buy precut boneless breasts, with majority of the fats and skin trimmed but, works well with whatever you use. I prefer the convenience of it (but economics wise it doesn't make sense but, in my case, I would've bought a lunch at work and if I'm feeling fancy would've spent a lot, so boy math).
I'm going to avoid showing too many pictures of raw meat...mainly because I didn't take too many
Ingredients and the things you need
Boneless Chicken
Store bought Spice mix or your own (I use a no additive store-bought Tandoori mix which likely is a sodium demon)
Plastic wrap for individually storing your chicken in the freezer, unless you want to hammer your meat to pieces, each time you are hungry.
an Air fryer (duh)
assuming you have a knife, bowl, a freezer and other kitchen-y stuff.
Preparation
Start off with cutting off, any other remaining fat and slimy or other trimming from your meat and cut your breasts into halves.
Spread your breasts apart and flatten them out now (or later)
Dump them into a bowl and fill it with water and a lot of salt to clean any remaining gunk (the salt also helps absorb any remaining blood, something osmosis something as well) this also helps brine your chicken and leave it for around 10 -15 minutes.
Dump the water out and drain out any remaining liquids from your breasts (best case scenario would be pat drying them).
Drizzle some oil to coat your breasts and help the spices stick better to them.
Once those bad boys are all greased up, add just over half a packet or about 35g-40g of your preferred spice mix to this (or your own make) and let them marinate for 15 mins or overnight (hahaha, like you'll be bothered to wait so long if you're reading a quick meal prep recipe)
Something to know, is that you should NOT add dairy to this if you plan to keep it out of a fridge for long, the dairy will spoil fast (I haven't tried this but if you have and lived to tell the tale please let me know how it went. I have kept this recipe out for as long as 6 hours in an airtight box within an insulated bag in an AC environment.)
Storage
So, at this point after you're done marinating, this is where I store them for the winter when I'm hibernating and get peckish.
Start by taking a slice of your murdered bird, from the bowl and place it down on a sandwich wrapper (I use a waxy plastic wrapper, but anything that isn't porous would do, DO NOT USE PAPER, it will stick when it's frozen, I have tried😔)
Fold the wrapper covering your bird, and this is where I usually flatten it. Don't abuse it too much, but just enough to make sure it knows who's the real rooster in charge. I press down with my palm on it gently, so it doesn't squeeze through and tear.
Flatten till your meat shrinks down to around 1.5-2cm (the thinner it is, the faster it cooks) and make sure you push out any visible air bubbles and that the wrapper isn't in any crevices of the chicken
Do this for the rest of your slices and pop them in the freezer.
Cutting or flattening your slices too thin will pretty much makes you chicken jerky, which is not a bad idea as well.
Heating it up from the freezer
When you're ready to eat your meat, take however many slices of unalived poultry, out of the freezer and unwrap those cold thangs out of their nonporous wrap.
Now, if you flattened your chicken to around 1.5 - 2 cm, pop them in the air fryer at 190c° for about 14 - 16 minutes with a single flip, halfway through. This both thaws the chicken and subsequently cooks it. (It really depends though on how thick you have flattened it out.)
Note: If your chicken is thinner, 12 -14 mins should be more than enough but cutting your slices too thin, pretty much makes you chicken jerky.
Check and see if it's a fully cooked inside to know if more time is required, slicing and having quick glance to see if it's pink inside would be a sign, that is not cooked, and you can add it back for another 2 to 3 minutes.
After my first few batches of perfect air fry's, I just vibe check what my toasty hen gives me, if it's ready, but 74c° is the internal temperature you're looking at, if you do want to check with a thermometer.
My first Home-meal to office. It's just chicken and a slice of untoasted bread, but it's a start.
Page updated
Google Sites
Report abuse