Marie Saba

From My Kitchen To Yours

Do you have an air fryer yet? I have tried several, and this is my current favorite: Cosori Air Fryer Oven Pro II 5.8 QT. I’m such a huge fan and use mine several times a week. It’s easy to use, easy to clean, and makes everything — like this air fryer chicken — come out juicy and golden!

If you’re new to the air fryer, check out my Air Fryer 101 video. That explains everything you need to know: how to use the presets or set your own time and temp, how to clean it, and a bunch of tips for ensuring good results. Then all you need is a handful of recipes, and you’re in the right place for that!

For this air fryer chicken, we’ll marinate the chicken in a Greek salad dressing. (If you don’t have time to make your own dressing, just pick up your favorite vinaigrette at the store.) I like to double the marinade recipe and use half for the chicken, and half for a big Greek salad.

For the chicken, I use chicken cutlets. Chicken cutlets are simply chicken breasts cut into halves horizontally. My grocery store sells cutlets in packaging next to the chicken breasts and tenders. If you can’t find cutlets, you can sub in chicken tenders, or ask your meat counter to cut two breasts into cutlets for you. You can also sub in whole chicken breasts, but will need to increase the cook time by about 5-8 minutes, depending on their size.

Air Fryer Chicken

Ingredients

For the marinade:

1/2 cup (125 ml) extra virgin olive oil
2 Tablespoons (30 ml) lemon juice
1 small clove garlic, minced
1/2 teaspoon (3 g) whole-grain mustard
1/2 teaspoon (2 g) Kosher salt
Freshly ground black pepper
Pinch of dried oregano and parsley

For the chicken:

1 Tablespoon (20 g) Agave syrup
3 lbs. (620 g) chicken cutlets*
Kosher salt and pepper

*Chicken cutlets are simply chicken breasts cut into halves horizontally. My grocery store sells cutlets in packaging next to the chicken breasts and tenders. If you can’t find cutlets, you can sub in chicken tenders, or ask your meat counter to cut two breasts into cutlets for you. You can also sub in whole chicken breasts, but will need to increase the cook time by about 5-8 minutes, depending on their size.

Instructions

In a glass jar, combine olive oil, lemon juice, garlic, mustard, salt, pepper and dried herbs. Whisk with a fork until well-combined.
Place chicken, agave, and marinade in a large Ziplock bag. Seal bag and mix chicken around with agave and marinade. Refrigerate for 2 or up to 48 hours.
When ready to cook, set Ziplock bag on counter at room temp to let marinade re-liquify. Place 2-3 cutlets in the basket of an air fryer, and season with additional salt and pepper.
Set temperature to 400 F (204 C) and cook for 10 minutes, or until chicken is browned on the edges and cooked through – that is, when an instant-read meat thermometer inserted into the thickest part of the meat registers 165 F (75 C). Transfer to a plate to let rest while cooking remaining cutlets. Serve warm.

Make-Ahead Tip: Marinade can be made up to one week in advance. Keep covered and chill. Olive oil will solidify in the refrigerator. Set on the counter at room temp to re-liquify.

Make-Ahead Tip: Chicken can be marinated up to two days in advance. Store in a sealed bag or container in the refrigerator. Let sit on counter 10-15 minutes at room temp to re-liquify marinade before cooking.

Make-Ahead Tip: If you make a double batch of the dressing, you will have enough to marinate the chicken and also to serve a dressing for a big Greek salad.

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