Air Fryer Stuffed Chicken Strips
Cook delicious Stuffed Chicken Strips with your Air Fryer.
What’s better than a fried chicken strip?
An AIRFRIED stuffed chicken strip.
In today’s recipe we create a new fresh summer dish, incredibly tasty and crispy, perfect for hot days and way lighter than the deep fried recipe.
A great recipe coming from a simpler dish.
- ● Panko breadcrumbs
- ● Chili Pepper
- ● Chicken Breast
- ● Paprika
- ● Garlic Clove
- ● Chopped Parsley
- Recipe, Ingredients, Tips and Nutritional information
Before we look at the recipe we look at some of the ingredients in more detail.
Panko breadcrumbs used a lot in Asian cuisine, but are getting more popular in many western recepies as well. They are made from crustless white bread and are dryer and flakier than regular breadcrumbs. The advantage is that they absorb less oil and result in a crunchier and lighter result. You can buy Panko bradcrums in many grocery stores, or you can make some yourself.
Making Panko breadcrumbs is not difficult, you only need some white bread. Remove the crust and use a food processor with a shredding disk to make coarse crumbs. Preheat your oven to 300 F degress. Put some parchment paper on your baking sheet and spead the crumbs on it. Bake them 6 to 9 minutes until they are dry but not toasted. They should not be brown. Shake the crumbs a couple of times so they are baked evenly. When they are done let them cool down. If you do not need all of them you can store them in the freezer for a couple of months.
If you do not want to use Panko breadcrumbs you can also use regular breadcrumbs. Also regular bradcrumbs are easy to make. You can use many differnt types of bread for it. Regular breadcrumbs are finer crumbs than Panko, and they are not as dry and flaky. You can use a food processor to make them.
● Chili Pepper
Chili peppers are used in many different cuisines as a way to add heat to dishes. There are many different chili peppers that each have a different ‘heat’ level. The heat of a chili pepper is commonly reported in Scoville heat units (SHU), where 0 is not heat, and more than 100.000 is very hot.
Some of the common chile peppers are:
Type of pepper
SHU (hotness of the pepper)
New Mexico green chile
Habanero, Scotch bonnet, bird’s eye
– What Are Ground Red Pepper and Red Chili Powder?
This generic form of ground chili pepper—which can be labeled by spice manufacturers as ground red pepper or red chili powder—has a similar finely ground, bright red appearance to cayenne and paprika, but can be made from a variety of ground chilis in the Capsicum family of peppers.
However, the majority of ground red chili pepper products found in the spice aisle, including Mccormick’s popular spice, are made from ground cayenne peppers. In general, red chili powder and ground cayenne can be used interchangeably when a recipe calls for one or the other.
– Can you interchange Cayenne Pepper, Chili Powder, and Paprika?
No, they might look similar, but they are not, and they should not be mixed in recepies without knowing what you are doing. The heat level from chile powder and paprika can fluctuate depeing on the type. Some can be very hot, and have a different flavor. Cayenne Pepper has a more consistant flavor and heat level.
● Chicken Breast
For the recepe we use boneless checken breast. But how do you cook them so they are really jucy?
When you put salt on the chicken breast it will absorb extra liquid and salt during the brining period. When you put the checkin breast in the air fryer some of this liquid will get out of the meat and results in a less jucier result. The solution is to soak the chicken in salted water. This way the chicken will still be jucy, even when some of the liquid will be get our during the time in the air fryer. You can use a mixture of 1/4 cup of salt and 4 cups of room temperature water. Put this brine mixture in a large bowl and make sure the chicken is fully submerged. Let the checken breast stay in the brine for at least 2 hours, or up to 5 hours for an even better result. After taking the chicken breast out of the bowl use some paper towels to remove the excess water.
Paprika is a spice that is made from several different types of peppers, and it has a red color. There are many different types of paprika, each with its own flavor and heat level. Not all the paprikas are spicy, so make sure what type you have, and how spicy you want your dish to be.
There is also sweet paprika that is mostly made from ground red bell peppers. This is a much more, is a more subtle spice, and is used primarily to color a dish.
● Garlic Clove
Garlic cloves contain a sulfuric compound similar to what is in onions and shallots. When a garlic clove is chopped or presed this sulfuric compound will be set free, and this gives our food an aromatic taste.
This recipe uses a whole garlic clove, and because it is not chopped the sulfur compounds are never released. During the cooking a very small bit will be set free and it will add a subtle and slightly sweet garlic flavor to the dish.
When you slice, mince or use crush the garlic the cloves will releases more of the sulfur, resulting in a stronger garlic flavor.
– Should I slice or mince garlic?
There is a difference between liced and minced garlic. Sliced garlic is garlic that is sliced into slices. Minced garlic are slices that have been finely chopped into much smaller bits. Those smaller bits help to enhance the natural flavor of the garlic. It is often used when you put garlic in sauces and marinades, or when you prefer a strong garlic taste.
– Using a garlic press
When you want to get similar strong garlic taste as minces garlic, but you prefer an easier route, you can use a garlic press, or press the garlic under a knife.
● Chopped Parsley
Herbs are an important part of every recepe. And also chopped parsley falls in the same category. But how do you chop parsly?
First, make sure you use a sharp knife as this makes it much easier. Take a small part of the parsley you have bought and remove the really thick parts from it. If you want you can pluck those thick parts. Now start chopping, including the part where the stems are attached to the leaves. Do not use the leafless bottom part of the parsley.
If you chop, keep the tip of the knife attached to the chopping board by pressing it down with your other hand. Now use an up and down motion to chop the parsley, and move the knife from left to right to chop it all, still keeping the tip of the knife attached to the board. Regularly gather the parsley together so the leaves are chopped evenly.