AIR FRIED chicken parm… a la vodka

Make the vodka sauce. Heat oil in a large pan over medium heat, then add in the shallots. Cook for about 5 minutes, or until translucent. Add in the tomato paste and stir, cooking for a few minutes. Add in the garlic and cook for about a minute. Add in the crushed red pepper and Calabrian chilis and stir. Deglaze with the vodka. Pour in the heavy cream and allow the sauce to thicken/come together. Taste for seasoning and add in kosher salt and black pepper to taste. Remove from heat and set aside.

Create a dredging station for the chicken. In one bowl, add in the flour, 2 tsp kosher salt, 1 tsp black pepper, the garlic and onion powder. Stir to mix. In a 2nd bowl, add in the egg and whisk well. In a 3rd bowl, add in the panko bread crumbs.

Line your air fryer with foil before beginning to bread the chicken. Dip the chicken into the flour mixture to get an even coating, then into the egg, then into the panko, making sure to evenly cover the chicken with each layer. Place them into the air fryer basket, and spray with cooking spray.

Air fry at 350F for 5 minutes, flip the chicken, spray the other side with cooking spray, then air fry for another 5 minutes. Split the vodka sauce among the chicken, spreading it evenly on the tops. Spread some mozzarella pearls on the top, and grate on a hearty amount of Parmesan. Air fry for another 5 minutes, and check the internal temp of the chicken with a thermometer to make sure it’s 160F.

Serve immediately and garnish with fresh basil. Enjoy!