CUT CHICKEN BREASTS IN HALF FIRST, STRAIGHT DOWN THE MIDDLE (LIKE BUTTERFLY THEN CUT ALL THE WAY THROUGH TO SEPARATE). NEXT, CUT LARGE PIECES IN HALF INTO TWO PIECES, YOU SHOULD HAVE 3-4 PIECES PER CHICKEN BREAST. THE CHICKEN NEEDS TO BE THIN FOR THIS RECIPE TO WORK THE RIGHT WAY!
COMBINE SEASONINGS IN A SMALL BOWL AND MIX THROUGHLY WITH A TINY WHISK.
WHILE PREPPING CHICKEN, PREHEAT AIR FRYER TO 400 F FOR ABOUT 5 MINUTES.
PAT CHICKEN DRY WITH PAPER TOWEL. ADD TO CHICKEN PIECES TO A SHALLOW BOWL AND COVER WITH HALF THE SEASONING. USING YOUR FINGERS PRESS FIRMLY INTO THE CHICIKEN COATING IT WELL. FLIP CHICKEN OVER AND REPEAT THE PROCESS. ONCE CHICKEN IS FULLY COATED (IT WILL SEEM LIKE A LOT OF SEASONING), ADD AVOCADO OIL TO EACH SIDE AND MAKE SURE IT'S COATED AND COVERED.
ADD CHICKEN TO AIR FRYER BASKET AND AIR FRY AT 400 F FOR 10-12 MINUTES UNTIL CHICKEN INTERNALLY REACHES 165 F AND IS CRISPY ON THE OUTSIDE EDGES (THE BEST PART THAT ALWAYS EATS FIRST).
SLICE CHICKEN THINLY AND DIP INTO CHOSEN SAUCE.
EAT AS IS WITH YELLLOW RICE AND TOMATO / CUCUMBER SALAD; CILANTRO RICE AND GRILLED VEGGIES; ON A BURGER BUN WITH LETTUCE, TOMATO AND BURGER SAUCE, OVER PASTA WITH CREAMY VODKA SAUCE; ON TOP OF A BIG LEAFY GREEN SALAD WITH ITALIAN DRESSING; ON A CRISPY ROLL WITH CAESAR DRESSING, ROMAINE LETTUCE, AND PARMESAN; ON TOP OF RAMEN SOUP WITH A SOFT BOILED EGG; OR WITH FRENCH FRIES AND COLESLAW. ABSOLUTELY ENDLESS POSSIBILITIES!
