Many nutrition websites recommend about ¼ pound, or 4-ounces of breaded fried chicken as a serving size. I have noticed that many of the large chicken breast halves available today are about one pound in weight. When quartered one breast makes four recommended servings. The advantages of using the air fryer are that it adds little to the kitchen heat, cooking time is rather short, and clean up is much simpler and easier compared to traditional pots and pans. Without spritzing the chicken and cooking pan with oil the chicken is just hot air baked. It will take some practice to learn just how much oil to use.

• 1 Large chicken breast, about 16-ounces, quartered, marinated
• ¼ cup Lemon Juice
• ¼ cup Lime Juice
• White Pepper, to taste
• ½ teaspoon Paprika

• ½ teaspoon Ground Sage, divided
• ½ cup Milk
• ½ cup Sour Cream
• 2 cups Panko Breadcrumbs
• Vegetable Oil

1. Divide chicken breast into four equal pieces. Place in a plastic bag with lemon and lime juice seasoned with paprika and sage. Marinate 4 hours, overnight for increased flavor.

   

2. Drain chicken, coat with cornstarch. Let rest 15 minutes to firm coating.
3. Dip chicken in a mixture of milk and sour cream seasoned with sage.
4. Coat chicken pieces with Panko breadcrumbs. Place on a rack for 15 minutes to set the coating.

   

5. Preheat air fryer to 450° F. Prepare cooking sheet with spray of vegetable oil.

   

6. Preheat air fryer to 450 degrees F. Prepare cooking sheet with spray of vegetable oil.
7. Place the panko-coated chicken on the prepared cooking sheet. Spritz with cooking oil.

   

8. Cook chicken for 10 minutes (check often). Turn and cook an additional 15 minutes or until an internal temperature of 170° F.
9. Remove from heat, let stand 5 minutes before serving.