Cook with Claire: Air-fryer Chicken for Delia!

My son taught me how to use an air-fryer and now I am hooked! I purchased the kind with the basket and also chose one on the smaller side. They can take up a lot of counter space depending on the size and style. Mine is the Cosori 4 Qt. with 7 cooking functions. I chose it for the small size and the color - it's a pretty sage green!

This recipe is from NYT Cooking and recipe is designed for one large boneless, skinless chicken breast. I have played around and used it for three large chicken breast and also used it for 6-7 thin-cut chicken breast cutlets. All are a success - so easy, fast, delicious AND (the best part) CLEANUP is EASY! I just put the basket right into my dishwasher on the top rack - done!

Air-Fryer Chicken for Delia: Adapted from NYT Cooking

1 large boneless, skinless chicken breast, OR 2-3 large boneless, skinless chicken breast, OR 5-8 boneless, skinless chicken breast cutlets (thin cut)

Salt

Freshly cracked black pepper

2 teaspoons light brown sugar

1 Tablespoon rice vinegar

1 Tablespoon soy sauce

2 Teaspoons olive oil

Heat air fryer to 400 degrees, if preheating is recommended for your air fryer.

My air-fryer has a "Chicken" setting - it cooks at either 350 or 415. After I preheat to 400 I use the 415 setting for 13 minutes. Flipping chicken after 6 minutes. (if using the cutlets I don't bother flipping because they are usually done in about 6-8 minutes!)

Cut chicken breast in half crosswise into two pieces of equal weight, creating one shorter, thicker piece and one longer, thinner piece. OR just keep breast as is or use thin-cut cutlets!

Season chicken generously on all sides with salt and pepper; rub brown sugar all over. (Chicken breast can be seasoned and left uncovered for up to 12 hours in the refrigerator. Let the chicken come to room temperature before cooking.)

In a medium bowl, combine the rice vinegar, soy sauce and olive oil. Toss chicken in soy sauce mixture until well coated and allow chicken to sit in marinade for 5 minutes.

Transfer chicken to the air fryer basket, setting leftover marinade aside. Cook for 6 minutes and flip the chicken over. Cook until chicken is lightly browned, the sauce has turned slightly sticky on the chicken and the internal temperature at the thickest part of the meat reaches 165 degrees, another 6 to 10 minutes. If using whole (thick) breast then it may need a few more minutes to cook through.

Transfer the chicken to a cutting board to rest for at least 5 minutes so the juices can settle and redistribute. Slice the chicken against the grain. Pour any sauce left at the bottom of the air fryer over the chicken and serve. For extra flavor, squeeze lime wedge all over the chicken,.

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