Crispy Air Fryer Chicken (Print Version)
# Ingredients:
→ For the chicken
01 -
2 boneless, skinless chicken breasts
02 -
1 teaspoon sweet paprika
03 -
1 teaspoon salt
04 -
1 teaspoon garlic powder
→ For the sauce
05 -
1/2 cup (100g) mayonnaise
06 -
1/4 cup (50g) sweet chili sauce
07 -
2 tablespoons sriracha (or ketchup for milder flavor)
→ For serving
08 -
3/4 cup (150g) basmati rice, uncooked
09 -
2 green onions (scallions)
# Instructions:
01 -
Pat the chicken breasts dry with paper towels. Using a sharp knife, score the top of each breast in a crisscross diamond pattern, cutting about 1/4 inch deep. This helps the flavor penetrate and creates more surface area for crispiness. In a small bowl, mix the paprika, salt, and garlic powder, then rub this seasoning mix thoroughly over both sides of the chicken breasts.
02 -
In a bowl, combine the mayonnaise, sweet chili sauce, and sriracha (or ketchup if you prefer less heat). Mix well until smooth and evenly combined. Take 2-3 teaspoons of this sauce mixture and spread it over the top of the seasoned chicken breasts. Reserve the rest of the sauce for serving.
03 -
Preheat your air fryer to 385°F (195°C). Place the chicken breasts in the air fryer basket and cook for 10-15 minutes until crispy on the outside and the internal temperature reaches 165°F (75°C). While the chicken cooks, prepare the rice according to package instructions.
04 -
Slice the chicken breasts and serve over the cooked rice. Drizzle with the remaining sauce and garnish with thinly sliced green onions.
# Notes:
01 -
If you prefer a milder flavor, you can substitute ketchup for the sriracha in the sauce.
02 -
The diamond scoring technique helps the chicken cook more evenly and creates extra crispy edges in the air fryer.