InstaCrispy Hashbrown Chicken in the Airfryer
A chicken with an absurdly crispy crust on the outside and very juicy on the inside, using a potato and parmesan topping.
Source
View original recipeImported by: LetBite
This recipe was adapted from content found on @patriciocarvalho21. Ingredients and instructions were restructured into a standardized format. The original recipe belongs to its author.
Marinade
Ingredients
- 2 unitchicken breasts
- 3 uniteggs
- 200 mlmilk
- 1 unitlemon juice
- a gostomustard
- a gostosalt
- a gostolemon pepper
- a gostopaprika
- 1 as neededcornstarch
Directions
- 1
Split the chicken breast in half to form thinner fillets.
- 2
For the marinade, mix the eggs, milk, lemon, mustard, salt, lemon pepper, paprika, and cornstarch.
- 3
Place the fillets in this mixture and let marinate for 30 minutes.
30 min
Potato Topping
Ingredients
- 4 unitpotatoes
- 80 ggrated parmesan
Directions
- 1
Grate the potatoes and wash well until the water runs clear, removing excess starch.
- 2
Squeeze very well and dry with paper towels. Then mix with the grated parmesan.
Assembly and Finishing
Ingredients
- a gostooil for spraying
Directions
- 1
Remove the chicken from the marinade, cover with the potato and parmesan mixture, and press firmly to stick.
- 2
Spray a little oil and place in the airfryer at 180 °C for about 25 minutes, or until golden brown and crispy.
25 min
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