Barbecue Pork Sandwich
Breaded Chicken with Honey Mustard Sauce
| By : |
| Prep Time | 20 Minutes |
| Cook Time | 20 Minutes |
| Passive Time | 30 Minutes Marinate Time |
| Servings |
6 Servings
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Ingredients
For the chicken:
- 1.87 lbs boneless chicken breast 850 g
- 1½ tsp salt
- 2 tbsp mustard
- ½ tsp granulated garlic
For the Breading:
- ⅓ cup all-purpose flour
- 2 eggs
- 1 tsp salt
- 1¼ cup bread crumbs
- 1 tbsp dried oregano
- 1 tbsp paprika
- 2 tbsp olive oil
For The Sauce:
- 1 tbsp warm honey
- 1 tbsp mustard
- 2 tbsp plain greek yogurt
Ingredients
For the chicken:
For the Breading:
For The Sauce:
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Instructions
- Cut the chicken horizontally in the middle and then each piece in half so you get 4 pieces from each breast.
- Place the chicken on a cutting board. Using a meat tenderizer, pound the chicken about 4 times per piece. This helps it turn out tender and juicy.
- In a large bowl, add
1½ tsp salt,2 tbsp mustard, and the granulated garlic. Add the chicken and mix together. Cover and let marinate in the refrigerator for at least 30 minutes. They can be marinated overnight to better absorb the flavors. - Prepare the breading. Put the flour on a plastic tray. Add the 2 eggs and
1 tsp salt to bowl and beat with a fork until the yoke and egg white are completely incorporated. In another bowl, mix the bread crumbs with the oregano and paprika. - Place the pieces of chicken on the tray with the flour, one next to the other. Press the chicken into the flour until coated on all sides.
- Dip each piece of the flour-coated chicken in the egg and then in the bread crumb mixture. Place on another plate until each of the chicken pieces is coated with bread crumbs.
- On the Instant Vortex Air Fryer control panel, press Air Fry and then set time to 10 Minutes and temperature to 400˚F (205˚C). Press Start.
- Once Add Food appears on the display, open the basket and place half the chicken on the rack, with space between the pieces. Brush the top with half of the olive oil. Close.
- When Turn Food appears on the display, open the basket and turn the chicken over with tongs. Close.
- Once the time is up, remove the chicken. Repeat from step 7 onward with the rest of the chicken until all pieces are cooked.
For the sauce:
- For the sauce: in a bowl, mix the honey with the mustard and yogurt. Serve the chicken hot, with the sauce.
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