Blanc de poulet au citron et au poivre à l’air fryer

Ingrédients

• 2-4 chicken breasts (washed and dried)
• 2 cups of almond meal
• 2 tbsp of lemon pepper seasoning (see post for link)
• 1/2 tsp of garlic granules
• 1/2 tbsp of rosemary
• 1 tbsp of lemon zest
• 1/4 cup of lemon juice
• 1 tsp of himalayan pink salt
• 2 large eggs
• 2 tbsp of lemon juice

Préparation

1. 1

   Coat/spray the air fryer basket with oil and set aside

2. 2

   Place the chicken on a chopping board then cover over the chicken with cling film (saran wrap). Use your mallet/tenderiser to hit the chicken several times all over to soften and flatten it out.

3. 3

   Place all of the ingredients for the breading in a large bowl and mix thoroughly

4. 4

   Crack the eggs in another medium sized bowl and beat together to make the egg wash and place next to the breading

5. 5

   Dip one chicken breast at a time in the egg wash. Then use a pinching motion using your index finger (or tongs) and thumb to pick up the chicken breast. Allow the excess to drip back into the bowl before placing the bowl with the breadcrumbs.

6. 6

   Place the chicken in the breading (still holding onto the chicken in a pinching motion) and roll the chicken into the breadcrumbs while still holding onto the chicken breast using the pinching motion. Pile any extra crumbs on if there are any uncoated areas.

7. 7

   Pull the chicken from the breading (still pinching it in place) and shake off the excess crumbs

8. 8

   Repeat the above 3 steps with the remaining chicken

9. 9

   Place each chicken in the air fryer basket (work in batches if necessary) and drizzle/spray a small amount of oil top of the chicken fillets.

10. 10

    Switch the air fryer on then select M temperate for 14 minutes at temperature 180c/356F making sure to turn half way through.