I keep seeing recipes on air fryer Facebook groups that use baking powder to coat chicken for frying. I finally got around to trying it and………… I’m here to tell you that flat WORKS! You will simply be amazed! I can’t convey how crisp this chicken came out. My husband said I could “do this one again and SOON!” I want to caution people who must restrict potassium this techniques is not for you, as 4 tsp. baking powder has 2020 mg potassium. You could substitute 1/4 c. almond, coconut, low-carb bake mix or Parmesan cheese instead of the baking powder if you are potassium shy. Might not come out quite as crisp, but it should still be good.
The sauce I made for this recipe is one I’ve used in many dishes, as I find Puerto Rican Sofrito to be almost addictively delicious! This dinner tonight, served with steamed cauliflower and fresh green beans, was a big hit with my husband!
Important cautionary note: Please don’t think MORE is better when it comes to this coating. This isn’t like flour coatings, where thicker may be better. With the baking powder coating, MORE is NOT BETTER! Been there! Too much baking powder will taste sharp, almost bitter and ruin your chicken.
For 5-pieces of chicken, double the recipe of coating. I can’t fit more than 5 pieces of chicken in my fryer basket. I have to switch to my oven’s “air fryer” setting to cook more than 5 pieces of chicken, but there are just two of us and I tend to use the basket air fryer for just 2-3 pieces.
INGREDIENTS FOR THE CHICKEN:
2 medium (4-5-oz) chicken breasts, skin left on (or 4 thighs, if you prefer)
4 tsp. baking powder (I use aluminum free)
¼ tsp. each onion and garlic
¼ tsp. sea salt
1/8 tsp. coarse black pepper
INGREDIENTS FOR THE SAUCE:
2 T. butter, unsalted
1 T. my Sofrito Sauce
1 Roma tomato, chopped
Dash each salt and pepper
½ c. heavy cream
½ c. water
(thickener of choice if you feel a need)
DIRECTIONS: De-bone the chicken breasts (I buy with the rib frame so I can boil the bones for broth and any bits of meat for my dog). If your chicken breasts are quite large, often these days, slice them laterally and splay them out for more even cooking. Measure and stir the baking powder and spices on a paper plate and coat the chicken pieces well on all surfaces. Set aside for a few minutes. Preheat your air fryer. Place breasts into basket skin-side down on piece of parchment paper lining, as mine tended to want to stick to my basket. Set fryer to 375º and cook 18 minutes skin-side down. Open fryer, turn and cook skin-side up another 18 minutes. Check them at 15 minutes both sides if your chicken breasts are small…….also air fryers can vary.
While they are cooking, melt the butter in a medium skillet. Add the Sofrito Sauce and simmer on low heat for 2 minutes. Add chopped tomato and simmer 3-4 minutes to break them down a bit. Finally add cream and water and simmer 3-4 more minutes, allowing to reduce and slightly thicken. If not thick enough for you preference, add a light dusting of your favorite thickener, stir and simmer 1-2 more minutes. Serve with sauce spooned over each breast.
NUTRITIONAL INFO: Makes 2 servings, each contains:
736 cals, 51.5g fat, 9.1g carbs, 1.9g fiber, 7.2g NET CARBS, 60g protein, 1180 mg sodium
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