This dish contains the following allergens: Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
2
chicken breasts, cut into strips
155g
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
2
chicken breasts, cut into strips
1 cup
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
Utensils
Three Small Bowls
Large Resealable Plastic Bag
Step 1
Place rice flour and 2 teaspoons salt in a shallow bowl or plate; stirring to combine. Add eggs to another bowl. Place crushed cereal, remaining salt, and pepper into a third bowl or plate; stirring to combine.
Step 2
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg. Transfer chicken to cereal mixture, tossing well to evenly coat. Set aside. Place the coated chicken on a tray or plate and freeze at least two hours before transferring to a zip-top bag.
Step 3
Once coating has hardened, place the Cook & Crisp™ Basket in the pot. Add chicken strips to basket. Spray chicken with cooking spray and close lid.
Step 4
Select AIR CRISP, set temperature to 390°F, and set time to 12 minutes. Select START/STOP to begin.
Step 5
When cooking is complete, remove chicken from basket and allow to cool for 3 minutes before serving.
Place rice flour and 2 teaspoons salt in a shallow bowl or plate; stirring to combine. Add eggs to another bowl. Place crushed cereal, remaining salt, and pepper into a third bowl or plate; stirring to combine.
2
chicken breasts, cut into strips
155g
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
2
chicken breasts, cut into strips
1 cup
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
Step 2 of 5
Working in small batches, toss chicken in flour. Tap off excess, then coat chicken in egg. Transfer chicken to cereal mixture, tossing well to evenly coat. Set aside. Place the coated chicken on a tray or plate and freeze at least two hours before transferring to a zip-top bag.
2
chicken breasts, cut into strips
155g
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
2
chicken breasts, cut into strips
1 cup
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
Step 3 of 5
Once coating has hardened, place the Cook & Crisp™ Basket in the pot. Add chicken strips to basket. Spray chicken with cooking spray and close lid.
2
chicken breasts, cut into strips
155g
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
2
chicken breasts, cut into strips
1 cup
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
Step 4 of 5
Select AIR CRISP, set temperature to 390°F, and set time to 12 minutes. Select START/STOP to begin.
2
chicken breasts, cut into strips
155g
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
2
chicken breasts, cut into strips
1 cup
rice flour
3 cups
cereal, crushed
2
eggs, beaten
3 teaspoons
kosher salt, divided
2 teaspoons
ground black pepper
Step 5 of 5
When cooking is complete, remove chicken from basket and allow to cool for 3 minutes before serving.
