Air Fryer Chick Fil A Nuggets

2 6 oz chicken breast cut into 2-inch pieces
1 cup pickle juice
1 large egg
3 Tbs milk
3/4 cup all-purpose flour
3 Tbsp corn starch
2 Tbsp powdered sugar
1 1/2 tsp salt
3/4 tsp paprika
1/4 tsp black pepper
1/4 tsp garlic powder
1/4 tsp onion powder
oil for spraying

Place chicken pieces and pickle juice in a plastic bag. Close and place in the refrigerator for 20-30 minutes.

Meanwhile, in a shallow bowl whisk together egg and milk.

In another bowl, whisk together flour, corn starch, powdered sugar, salt, paprika, onion powder, garlic powder, and black pepper. Set Aside.

Remove chicken pieces from the refrigerator. Grease the Air Fryer basket with a little oil. Coat chicken pieces in egg mixture, then coat it in flour mixture, then shake off any excess flour and place it in the basket. Repeat until the bottom of the air fryer basket is full. Make sure none of the pieces are overlapping nor should they be touching.

Close the air fryer basket and cook on 360 degrees Fahrenheit for 12 minutes, flipping halfway. Spray any flour spots when flipping.

After 12 minutes is up, increase the heat to 400 degrees Fahrenheit and cook for an additional 2 minutes.

Remove and serve with your favorite dipping sauce.

Air Fryer Kentucky Kernel Chicken Tenders

1 lb chicken tenders
1/2 cup Kentucky Kernel seasoned flour
1 egg, beaten, *if egg-free use Dijon mustard or egg-free mayo
1 teaspoon water
1/4 cup seasoned bread crumbs

Heat air fryer to 370°F.

In a shallow bowl whisk the egg and water together and set aside.

Place the Kentucky Kernel flour and breadcrumbs in 2 separate shallow bowls.

Pat thawed chicken tenders dry. Then brush them lightly with olive oil on both sides.

Working in small batches of 3-4 tenders, dredge the chicken tenders in the Kentucky Kernel seasoned flour, then dip them in the egg mixture, then finally coat with seasoned bread crumbs.

Shake off excess breading and immediately place them in the air fryer.

Allow enough room between the tenders so that the air can flow adequately. Cook for 10 minutes, flip, and cook for an additional 10-15 minutes on other side or until internal temperature reaches 165 degrees F.

Cooking time may need adjusted based on the thickness of your chicken tenders and the brand of your air fryer.

Air Fryer Glazed Chicken Breast

2 boneless, skinless chicken breasts 6-8oz each
3 tbs olive oil
3 tbs balsamic vinegar
2 tbs soy sauce
1 tsp lemon juice
2 tbs brown sugar
11/2 tsp ground black pepper
1 tsp salt
1 tsp dry crushed rosemary
1/2 tsp garlic powder
1/2 tsp onion powder

Combine all ingredients, except chicken, in a shallow baking dish and whisk together.
Add chicken and coat well so it’s all submerged in the mixture. Marinate for at least 30 minutes. 2 hours is better; overnight is best!

Preheat air fryer to 360 degrees for 5 minutes.

Add chicken breasts to air fryer and air fry at 360 degrees for 18 minutes, turning after 10 minutes.

After time is complete, remove chicken and place on a plate or cutting board to rest for 5 minutes before slicing.

Air Fryer Chipotle Chicken Breast

2 boneless, skinless chicken breasts, 6-8oz each
3 tablespoons canned adobo sauce (see notes below)
2 teaspoons chipotle chile pepper powder
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried oregano
2 tablespoons olive oil
Salt to taste (about 1/2 1tsp)

In a shallow baking dish, mix the adobo sauce (see notes for substitution), chipotle chile powder, brown sugar, garlic powder, onion powder, oregano, oil and salt. Mix until well combined.
Add chicken breast and rub mixture into chicken. Let marinate for at least 30 minutes. (4 hours is better, overnight is best).

Preheat air fryer at 360 degrees F for 5 minutes. Then place the marinated chicken into air fryer, air fry at 360 degrees F for 17-19 minutes (depending on size), flipping halfway through. Internal temperature of chicken should be 165 degrees F when done.

Once done, remove chicken and let it rest for 5 minutes before enjoying.


Adobo sauce: The adobo sauce will be in 7oz cans of chipotles with adobo sauce. Simply use 2 tablespoons of the sauce for this recipe. For a substitute, use: 2tbs tomato paste, 1tbs cider vinagar, 1 tsp cumin and an extra tablespoon of olive oil.

Baked (or Air Fryer) Chicken Tenders

For the chicken
1 1/2 pounds chicken tenders or skinless, boneless chicken breast pounded to 1/2-inch thickness and cut into 1-inch wide slices
1 cup low-fat well-shaken buttermilk
3 cups crisp puffed rice cereal (ideally, brown rice cereal)
1/2 cup (1 3/4 ounces) sliced almonds, chopped
2 teaspoons sweet paprika
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the dipping sauce
1/3 cup Dijon mustard
2 tablespoons honey
2 tablespoons mayonnaise

In a medium bowl, combine the chicken with the buttermilk, toss to coat, and refrigerate for at least 20 minutes, or up to 2 hours.

When ready to cook, position a rack in the middle of the oven and preheat to 425 degrees. Line a large, rimmed baking sheet with aluminum foil, then place a wire rack on top.

Put the rice cereal in a resealable plastic bag, squeeze out excess air and, using a rolling pin or mallet, crush until it resembles coarse breadcrumbs. Transfer the crushed cereal to a shallow bowl or dish, such as an 8-inch square baking dish. Add the almonds, paprika, garlic, salt and pepper and stir to combine.

Working with one or two pieces at a time, remove the chicken from the buttermilk marinade, letting any excess drip back into the bowl. Dip the chicken in the crumb mixture and coat well, pressing lightly on the chicken so the crumbs adhere on all sides. Transfer the chicken to the prepared rack and roast for about 12 minutes, or until the chicken is cooked through. (Discard the remaining buttermilk marinade and crumb coating.)

While the chicken is cooking, in a small dish, stir the mustard, honey and the mayonnaise until well combined.

Air Fryer Tofu Salad

1 package extra-firm tofu. drained & cubed (about 8 oz)
1 Tbsp soy sauce
1 Tbsp vegetable oil
1/2 tsp sriracha or chili garlic sauce 1 tsp minced fresh ginger
1 tsp minced garlic

1/4 cup rice vinegar
1 Tbsp sugar
1 tsp salt
1 tsp black pepper
1/4 cup green onions
1 cup cucumber, thinly sliced 1 cup red onion, thinly sliced
1 cup carrots, thinly sliced
4 cups romaine lettuce, shredded

In a small bowl, whisk together the soy sauce, vegetable oil, sriracha, ginger and garlic. Add cubed tofu and mix gently. Let marinate at room temperature for 20 minutes. Place tofu in the air fryer basket in a single layer. Air fry at 400°F for 15 minutes, shaking halfway through.

In a separate bowl, whisk together vinegar, sugar, salt, pepper, and green onions in a large bowl.

Add cucumber, carrots, and onions and toss to combine. Set aside to marinate.

When the tofu is done, toss with marinated vegetables and shredded romaine lettuce and serve.

Air Fryer Mixed Vegetables

1 bell pepper
1/4 cup red onion
4 oz mushrooms
2 Tbsp olive oil
1/2 tsp thyme
1/2 tsp ground cumin
1/2 tsp oregano
1/2 tsp garlic powder
Sprinkle of salt & pepper

Chop bell pepper, onion and mushrooms into medium sized pieces. Add vegetables, olive oil, thyme, ground cumin, oregano, garlic powder, salt and pepper together in a bowl and toss to combine.

In a single layer, place vegetables on perforated parchment paper (optional) in air fryer basket. Air fry at 320°F for 8-10 minutes or to your desired doneness.

Air Fryer Chicken Kebabs

1 chicken breast
2 1/2 Tbsp soy sauce
2 1/2 Tbsp honey
1/2 tsp salt
1 small can pineapple chunks

Slice chicken into evenly sized cubes. Place chicken into a mixing bowl or 1-gallon zip seal bag and add soy sauce, honey and salt. Mix well. Marinate in the refrigerator for 2 to 4 hours.

Using an air fryer insert rack with kabob skewers, place chicken and pineapple on skewers, alternating. Insert rack into air fryer basket and hang skewers onto rack. Air fry at 340°F for 12-15 minutes.

Cooking time will vary depending on size of chicken cubes.

Air Fryer Bun Thit Nuong (Vietnamese Crispy Pork Salad)

1/4 cup onions, chopped
2 tablespoons Oil
1 tablespoon splenda or 2 tablespoons sugar
2 teaspoons dark soy sauce
1 tablespoon Minced Garlic
1 tablespoon Fish Sauce
1 tablespoon minced lemongrass paste
1/2 teaspoon Ground Black Pepper
1 pound thinly sliced pork shoulder

1/4 cup crushed roasted peanuts
2 tablespoons chopped cilantro or parsley

In a bowl, whisk together the onions, sugar, soy sauce, oil, garlic, fish sauce, lemongrass, and pepper.

Thinly slice the pork shoulder into 1/2 in slices, and then cut crossways into 4-inch pieces.

Add the pork to the marinade and let it rest for 30 minutes or for up to 24 hours.

Remove the pork slices from the marinade, and place in single layer in the air fryer basket.

Set the air fryer to 400ºF and cook the pork for 10 minutes, flipping over halfway.

Test with a meat thermometer to ensure the pork has reached an internal temperature of 165ºF.

Remove pork to a serving tray, sprinkle with the roasted peanuts and cilantro or parsley, and serve.

Air Fryer Bacon

8 slices bacon

Layer the bacon in the air fryer basket. You can overlap the slices a bit because that bacon isgoing to shrink and shrink.

Set your air fryer to 400F for 10 minutes. You should have not have to flip the bacon at all.
If you use very thick bacon it will take longer. In contrast, thinner bacon will get done faster.
Turkey bacon cooks up in about 7-8 minutes so keep an eye on it from time to time.

Note: The GoWise says 3-5 minutes for regular cut and 8-10 for thick.

Remove the bacon on to a plate covered with paper towels, and let it drain.

You can carefully pour the bacon grease from the foil sheet into a mason jar.

To reduce smoke when cooking bacon in the air fryer:

Water. Put a little bit of water in the bottom pan/basket of the air fryer. You put some water in it, you put the bacon on the rack/grill part of the basket, and you have at it.

Bread. Place pieces of bread at the bottom and let them soak up all that lovely grease!

Foil. I would not recommend parchment paper if you plan to use the bacon grease, as it is very hard to pour it out of a sheet of parchment. You are better off using foil to gather than bacon fat instead.

Air Fryer Pecan-Crusted Chicken Tenders

1 pound (453.59 g) chicken tenders
1 teaspoon (1 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) Ground Black Pepper
1/2 teaspoon (0.5 teaspoon) Smoked Paprika
1/4 cup (62.25 g) Coarse-Ground Mustard
2 tablespoons (2 tablespoons) Maple Syrup, or honey
1 cup (80 g) finely-crushed pecans

Place the chicken tenders in a large bowl.

Add salt, pepper and smoked paprika and mix well until the chicken is coated with the spices.

Pour in honey and mustard and mix well.

Place the finely-crushed pecans on a plate.

Working with one chicken tender at a time, roll the tenders into the crushed pecans until both sides are coated. Brush off any excess.

Place the tenders into the air fryer basket and continue until all tenders are coated and in the air fryer basket. Set the air fryer to 350F for 12 minutes until the chicken is cooked through and the pecans are golden brown before serving.

For this recipe, you want the nuts crushed fine, but not utterly powdered. The finer they are chopped, the more likely they are to stick to the mustard mixture.

If you find yourself getting annoyed by nuts that just won’t stay put, just chop them a little bit more and you should be good to go.

Remember too that you can use other nuts for this recipe, so if you don’t like pecans, try something different.

Air Fryer Chicken Tenders with Almond-Parmesan Crust

1 pound (453.59 g) chicken tenders
1 (1 ) Eggs
1/2 cup (56 g) Superfine Almond Flour
1/2 cup (50 g) powdered Parmesan cheese, (the cheap stuff in the green can)
1/2 teaspoon (1/2 teaspoon) Kosher Salt
1 teaspoon (1 teaspoon) pepper
1/2 teaspoon (1/2 teaspoon) Cajun seasoning, or cayenne, or chili powder

In a small, relatively flat bowl, beat the egg.

In a ziptop bag, mix the almond flour, cheese, salt, pepper, and seasoning.

Get a paper plate or dinner plate ready.

Spray your air fryer basket with oil.

Dip each tender in the egg and place on the plate until all the tenders have been dipped. Don’t try to dip it in the breading or else you’ll have messy hands and clumps in the breading. Just line up the eggy tenders until they’re all ready.

Now use a fork to pick up one tender at a time. Put that in the zip top bag and shake that bag like you mean it. Ensure the tenders are well covered in the almond mixture.

Do NOT dip in egg and breading again. Tried it. Hugely messy and less tasty.

Use the fork to pull out that tender and place it in your air fryer basket.

Spray the tenders with oil.

Cook at 350F for 12 minutes or until the inside registers 160F. Raise temperature to 400F for 3 minutes to brown the crust.

Serve with Big Mac sauce:

3/4 cup (224 g) Mayonnaise
4 tsp (4 tsp) Prepared Mustard
2 tbsp (2 tbsp) Dill Pickles
1 tablespoon (1 tablespoon) White Vinegar
1 tablespoon (1 tablespoon) onions, chopped
2 teaspoons (1 teaspoons) sweetener (or to taste)
1/2 teaspoon Smoked Paprika

Crispy Parmesan Eggs With Radicchio and Pea Salad

Fine sea salt
1 1/2 cups sugar snap peas, trimmed
1 teaspoon extra-virgin olive oil
1/2 cup plus 2 tablespoons coarsely grated (not ground) Parmesan
4 eggs
Black pepper
1 medium head radicchio, cored and torn into bite-size pieces (about 6 cups)
1/4 cup sliced pitted black olives, such as Kalamata
1/2 cup halved cherry or grape tomatoes
1 cup sliced cucumber, preferably Persian or mini
8 oil-packed anchovy fillets (optional)

2 tablespoons fresh lemon juice, plus more to taste
1 small garlic clove, finely grated or mashed to a paste
1/2 teaspoon fine sea salt, plus more to taste
1/4 teaspoon freshly ground black pepper, plus more for serving
Large pinch of red-pepper flakes
1/3 cup extra-virgin olive oil

Fill a bowl with water and ice. Bring a small pot of salted water to a boil. Add peas and blanch for 1 minute. Drain the peas well and add to ice water to cool for a minute or two. Drain, pat dry, and halve the peas.

Make the dressing: Combine lemon juice, garlic, salt, black pepper and red-pepper flakes in small mixing bowl. Whisk in olive oil, then taste and add more lemon juice or salt, or both, if needed. Set aside.

Cook the eggs: Brush a thin layer of olive oil over the bottom of a 10-inch nonstick or well-seasoned cast-iron skillet and place over medium heat. Sprinkle 1/2 cup Parmesan in an even layer covering the bottom of the pan. Cook for 2 minutes until cheese begins to melt.

Crack eggs onto cheese, then cover pan and cook until eggs are starting to set but are not cooked through, 2 to 3 minutes. Uncover and turn heat to medium-high to finish cooking eggs for another 1 to 2 minutes, until edges are crisp and golden brown. Make sure the cheese doesn’t get too brown; if it goes past light golden, turn down heat.

Season eggs with salt and pepper to taste. While eggs are cooking, in a large mixing bowl, toss remaining 2 tablespoons Parmesan, snap peas, radicchio, olives, cherry tomatoes and cucumber with the dressing. Taste and add salt or lemon juice, if needed. To serve, spread radicchio salad on large serving platter and place eggs on top. Grind on more pepper and garnish with anchovy fillets if you’d like.

Roasted Cauliflower Salad with Halloumi and Arugula

1 large head cauliflower (about 2 pounds), cut into 1 1/2-inch wedges
1/2 cup olive oil
1 teaspoon Aleppo or 1/2 teaspoon red-pepper flakes
1 1/2 teaspoons ground coriander
3/4 teaspoon ground turmeric
Kosher salt and black pepper
1 small shallot, minced (about 1/3 cup)
1/4 cup golden raisins
1 large preserved lemon, seeded, halved, seeded, then very thinly sliced (about 3 tablespoons)
1 tablespoon red wine vinegar
1 teaspoon honey
1 (8-ounce) block halloumi
6 ounces baby arugula (about 8 packed cups)
1 large ripe avocado, halved, pitted and diced
1 cup torn fresh flat-leaf parsley leaves and tender sprigs

Heat oven to 425 degrees and set a large rimmed baking sheet on the middle rack.

In a large bowl, toss the cauliflower with 3 tablespoons olive oil, the Aleppo, coriander, turmeric, 1 1/2 teaspoons salt and 1 teaspoon pepper. Transfer to the hot baking sheet, spread in an even layer and roast until browned in spots and crisp-tender, tossing once halfway through, 20 to 25 minutes.
Meanwhile, prepare the vinaigrette: In a small bowl, stir together the shallot, raisins, preserved lemon, vinegar and honey with 3 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Prepare the halloumi: Cut the halloumi into 3/4-inch cubes and pat dry using a kitchen towel or paper towels. Heat the remaining 2 tablespoons olive oil in a large cast-iron skillet over high. Add the halloumi cubes and cook, stirring frequently, until browned, 2 to 3 minutes. (You’ll want to be fairly attentive, flipping frequently, as you want to make sure the cubes toast without burning or melting.) Transfer to a paper towel-lined plate and season with pepper.

Toss the arugula with half the vinaigrette until lightly coated and divide among plates or shallow bowls. Top with the cauliflower, halloumi and avocado. Drizzle with the remaining vinaigrette, sprinkle with parsley and serve immediately.

Kakdi Chi Koshimbir (Cucumber Salad)

1 Cucumber, peeled and cubed
2 tablespoons Coriander (Dhania) Leaves, finely chopped
1 Green Chilli, finely chopped
2 tablespoons Fresh coconut, grated
2 tablespoons Roasted Peanuts (Moongphali), roughly crushed in a mortar and pestle
1/2 teaspoon Sugar
2 teaspoons Lemon juice
Salt, to taste
Ingredients for the tempering
1 teaspoon Ghee
1/2 teaspoon Mustard seeds
1 Dry Red Chilli
1 sprig Curry leaves

In a mixing bowl, combine the cubed cucumbers, coriander, green chilli, grated coconut and give it a good mix.

Roughly pound the roasted peanuts using a mortar and pestle and add it to the salad bowl and mix.

Season with salt, sugar, lemon juice and mix all the ingredients evenly.

Now, heat ghee in a small tadka pan on medium heat, add the mustard seeds, red chilli and let it splutter.

Switch off the flame, add the curry leaves, once it crackles, pour this tadka over the cucumber salad and mix well.


1 medium Onion chopped
1 small Carrot chopped
1 medium Tomato chopped
1 large Cucumber chopped
2-3 tbsp Coriander leaves (Cilantro) finely chopped
2-3 tbsp Peanuts roasted and crushed
1 tsp Sugar optional
1/2 tsp Cumin powder (Jeera Powder)
Salt to taste
1 tsp Oil
1/4 tsp Mustard Seeds (Rai)
1/4 tsp Cumin Seeds (Jeera)
pinch Asafoetida (Hing)
1 Dry red chili

Take a large mixing bowl. In this bowl, we will start adding our chopped veggies – onion, carrot, cucumber and tomato.

For some freshness and color, we will add about 2 tbsp of chopped Coriander leaves (Cilantro).
Now, for adding some crunch to the Koshimbir salad, add 2 tbsp of crushed peanuts. These have been roasted on a pan and then crushed usig a blender or mixer.

To give some balance of taste and sweetness, we added 1 tsp of Sugar. This step is optional and can be skipped.

Add 1/2 tsp of Jeera powder (cumin powder). Again, you can roast jeera on a pan till brown and then make a powder out of it. Or you can directly use store bought powder.

Next add salt to taste. We use about 1/2 tsp.

Mix all the ingredients well.

For the tadka, heat 1 tsp of oil in a saucepan.

Once the oil is hot add 1/4 tsp of Rai (mustard seeds) and 1/4 tsp of Jeera (cumin seeds).

Let the seeds crackle and then add a pinch of Hing (Asafoetida) to the oil.

Finally, add a dried red chili to the oil and turn off the heat immediately so that the chili doesn’t burn.

Pour the tadka over the salad immediately. Mix everything well.

Your Koshimbir salad is ready. Serve it as a side with your meal or make it your meal itself!

Broccoli Salad with Peanuts and Tahini-Lime Dressing

2 pounds broccoli (see Tip)
3/4 cup thinly sliced scallions, white and green parts (3 to 5 scallions)
1/2 cup lightly salted peanuts, finely chopped
1/3 cup tahini
1/4 cup fresh lime juice (from about 2 limes)
1/4 cup toasted sesame oil
2 tablespoons soy sauce or tamari
2 teaspoons honey or agave
1 garlic clove, finely grated
A few dashes of hot sauce, plus more to taste
1/3 cup chopped fresh cilantro or mint

Trim the broccoli stalks and peel them to remove the tough outer layer. Cut off the florets, leaving as much of the stalk as possible intact, and set the florets aside. Using the shredding or julienne blade of a food processor, a mandoline or a sharp knife, julienne the stems and place them in a large bowl.

Finely chop or julienne the florets and add them to the bowl, along with the scallions and peanuts.
In a small bowl or glass measuring cup, combine the tahini, lime juice, sesame oil, soy sauce, honey, garlic and hot sauce and whisk until smooth. Pour the dressing over the vegetables and toss thoroughly to coat. Set aside at room temperature for at least 15 minutes, tossing occasionally, to allow the broccoli to soften slightly.

Just before serving, add the fresh herbs and toss well. (You can refrigerate for up to 8 hours before serving.)

Tip: When shopping, avoid broccoli “crowns.” For this salad, you want plenty of stems, too.

Hazelnut-Crusted Chicken with Arugula and Fennel Salad

1/2 cup hazelnuts, finely chopped
1/2 cup panko breadcrumbs
Kosher salt and ground black pepper
4 5- to 6-ounce chicken breast cutlets, pounded to an even ¼-inch thickness
1/2 cup fresh tarragon leaves, chopped, divided
1/3 cup grapeseed or other neutral oil
1/3 cup extra-virgin olive oil
1/4 cup red wine vinegar
1 5-ounce container (6 cups) baby arugula
1/2 medium fennel bulb, trimmed and thinly sliced
1 medium shallot, halved and thinly sliced
1 lemon, cut into wedges

In a wide, shallow dish, stir together the hazelnuts, panko and 1½ teaspoons salt. Season the cutlets on both sides with salt and pepper, then sprinkle with 3 tablespoons of the tarragon, pressing it into the chicken to adhere.

One at a time, add the cutlets to the hazelnut-panko mixture, pressing into the mixture and coating both sides. Place the cutlets on a large plate.

In a 12-inch skillet over medium-high, heat the grapeseed oil until shimmering.

Add the cutlets in a single layer and cook until golden brown, about 2 minutes. Flip the cutlets and cook until the second sides are golden, about another 2 minutes. Transfer to a paper towel–lined plate.

In a large bowl, whisk the olive oil, vinegar, remaining tarragon, and ¼ teaspoon each salt and pepper. Add the arugula, fennel and shallot, then toss. Serve the cutlets with the salad and lemon wedges on the side.

Crispy Sour Cream and Onion Chicken

4 boneless, skinless chicken breasts, halved horizontally (see Tip) and pounded 1/8-inch thick, or use 4 chicken cutlets (don’t split or pound)
Kosher salt and black pepper
1/2 cup sour cream or Greek yogurt
1/4 cup thinly sliced chives (or 1 tablespoon dried chives), plus more for serving
2 tablespoons onion powder
2 cups panko bread crumbs
Canola oil, for frying
1 lemon, cut into wedges

Pat chicken dry, and season both sides with salt and pepper.

In a medium bowl, stir together the sour cream, chives and 1 tablespoon onion powder. Season with salt and pepper. Add the chicken and turn to coat. (Chicken can sit in the marinade for up to 8 hours. Refrigerate, then let come to room temperature before cooking.)

In a shallow bowl or lipped plate, stir together the panko and remaining 1 tablespoon onion powder; season with salt and pepper.

Working one at a time, press the chicken breasts into the panko, using your fingers to pack the panko onto both sides of the chicken, and place on a large plate or a sheet pan.

Line a plate with paper towels. Heat 1/8-inch canola oil in a large skillet over medium-high. Drop a piece of panko in: If it sizzles, the oil’s ready. Add a chicken cutlet (or two, if they can fit comfortably), and cook until golden brown, 3 to 5 minutes per side. Transfer to the paper towel-lined plate and sprinkle with salt. Repeat with remaining chicken, adding and heating more oil as needed, and removing excess panko from the pan with a slotted spoon.

Serve chicken with more chives and lemon wedges for squeezing.

Tip: Freezing the chicken breasts for 15 minutes to firm them up will make slicing them through the middle easier.