Cooking Time: 45 minutes
Servings: 4
Ingredients
- 2 boneless skinless chicken breasts
- 2 cups panko breadcrumbs
- 1/2 cup greek yogurt
- 1/4 cup mayonnaise
- 1 lemon
- 1 garlic clove
- 1 bunch chives, half thinly chopped and half sliced on the bias into matchsticks
- 2 cups kimchi
- 3 tbsp kimchi brine
- 1 tbsp and 1 tsp onion powder
- 1 tsp cayenne powder
Instructions
Marinade
- In medium bowl, whisk together 1/4 cup greek yogurt, 3 tbsp kimchi brine, 1 tbsp onion powder, and 1 tsp cayenne pepper.
- Pat the chicken breasts dry and slice in half lengthwise to create 2 thin cutlets. Season all over with salt. Add it to the marinade and toss to coat. Marinate for at least 15 minutes room temp or up to 8 hours in the fridge. Kimchi Yogurt
- In a small bowl, whisk together the 1/4 cup mayonnaise, 1/4 cup yogurt, 1 tsp onion powder. Grate the garlic clove into the mixture and add the lemon zest and chopped chives.
- Finely chop 1/2 cup kimchi and stir it into the mixture. Add splashes of water if mixture is too thick. Chicken
- Preheat air fryer at 375°F for 3 minutes.
- Meanwhile, put the breadcrumbs on a large plate, coat the chicken cutlets on both sides. Set aside until all are covered.
- Spray the air fryer tray with oil, place the breaded chicken onto the tray and spray the top with oil. Bake for 10-12 minutes, flipping halfway through. Check for internal temp of 165°F. If chicken needs extra toasting, set to Max Crisp for 1-2 minutes, careful not to burn. Repeat until all chicken is cooked, allow to rest before slicing.
- To plate, spread the kimchi yogurt on the plate and top with chicken. Top with sliced chives and additional yogurt as desired. Serve with remaining kimchi, white rice, and roasted broccoli or sautéed bok choy.
Adapted from "Hot 'n' Crispy Chicken Cutlets with Kimchi Ranch" in "Cook This Book" by Molly Bay