4 skinless boneless chicken breasts halved to make 4 breasts
1/4 cup fresh parsley chopped
1/2 cup sour cream plus an additional 2 tablespoons
2 tsp onion powder
1 1/2 tbsp chives
1 1/2 tbsp green onions
1/2 tbsp fresh lemon juice
2 1/2 tsp salt and pepper
1 tsp sugar
cooking spray
For the dredge
1 3/4 cups Panko breadcrumbs
1/4 cup parmesan
1 tsp lemon zest
1 egg
INSTRUCTIONS
Add all of the marinade ingredients to a plastic zip bag or bowl. Mix well. Add the chicken. Make sure to coat the chicken all over with the marinade. Zip the bag up. Place it into the fridge and marinate overnight.
Let the chicken come to room temperature.
Add the egg to a shallow bowl. Lightly beat it. In a separate shallow bowl add the bread crumbs, Parmesan cheese and lemon zest. Mix to combine.
Dip both sides of the chicken into the eggs. Let excess drip back into the bowl. Next, dip the chicken into the panko crumbs. Cover both sides with panko, pressing very well to adhere. Shake off excess. *See notes below.
Spray some oil into the air fryer. Place chicken in the air fryer. Spray the top of chicken with a bit of the oil.
Set air fryer to 400 @ 5 minutes per side or until internal temperature reaches 165 degrees Fahrenheit. Cooking times will vary depending on the thickness and size of breast.
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