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  2. 35 Air Fryer Chicken Recipes That Are Juicy, Tender, and ...

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    Get the recipe: 30-Minute Air Fryer Bang Bang Chicken. The perfect party appetizer – air fryer buffalo chicken meatballs! They’re healthy-ish, but full of all your favorite buffalo chicken ...

  3. 10 Best Aldi Foods for Your Air Fryer - AOL

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    Cinnamon Flavor (Per Serving): 380 calories, 19 g fat (3 g saturated fat,) 420 mg sodium, 48 g carbs (1 g fiber, 13 g sugar), 5 g protein Placing a few frozen french toast sticks in the air fryer ...

  4. 30 Best Air Fryer Chicken Recipes for Fast Weeknight Meals - AOL

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    Air Fryer Chicken Parmesan. We love a classic Chicken Parm — whether you serve it over pasta, with a side of mashed potatoes, or some other way. And this air fryer recipe makes it easy! Get the ...

  5. Chicken fingers - Wikipedia

    en.wikipedia.org/wiki/Chicken_fingers

    Chicken fingers. Chicken fingers from Dairy Queen, usually served with french fries and sauce of choice. Chicken fingers (also known as chicken goujons, tendies, chicken strips, chicken tenders, or chicken fillets) are chicken meat prepared from the pectoralis minor muscles of the animal. [1] These strips of white meat are located on either ...

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  7. Air fryer Buffalo chicken tenders are predictably good - AOL

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    That being said, a viral air fryer Buffalo chicken tender recipe I tested out for this week's AirFryDay ended up falli. ... Sure, some chicken tenders are elite, some are kind of meh, but it's ...

  8. Chicken katsu - Wikipedia

    en.wikipedia.org/wiki/Chicken_katsu

    Chicken katsu (chicken cutlet (Japanese: チキンカツ, Hepburn: chikinkatsu)), also known as panko chicken or tori katsu (torikatsu (鶏カツ)) is a Japanese dish of fried chicken made with panko bread crumbs. It is related to tonkatsu, fried pork cutlets. The dish has spread internationally and has become a common dish served at Japanese ...

  9. Airline chicken - Wikipedia

    en.wikipedia.org/wiki/Airline_chicken

    Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. [1][2] The cut is intended to contribute to the presentation of the final dish by providing visual ...