So January’s 2/3 over. That’s fun. Yes, my Christmas tree is still up–at this point, I might as well just leave it up because before at this rate, it will be Christmas again in approximately 2 weeks. I’ll be honest, I haven’t really done much so far this year in terms of resolutions. But I do know that I am my happiest when I’m doing things that don’t really sound like a lot of fun, but keep my life in check–doing a load of laundry every day, watching what I eat, exercising, meal planning, being responsible with money. (I was for sure not under the impression that a pleasant adulthood consisted of everything I resisted as a teenager…????) So when everything else in my life feels like it’s spinning out of control, this is my action plan:
Make my bed Throw a load of laundry in the washer Run the dishwasher Figure out what’s for dinner, even if it’s 10 am Eat something for lunch that is not Cocoa Krispies and a Diet Coke
Anything I can do along the way to make “eating something for lunch that is not Cocoa Krispies and a Diet Coke” easier, I’m all for it because lunch is and always has been my weak spot. That’s why having some of this chicken, some hard-boiled eggs, lots of pre-cut, washed veggies, and other easy things in the fridge is essential!
how to air-fry chicken breasts
If you haven’t tried out an air fryer yet, they’re pretty nifty. I have a small onea small one, but I’ve really loved using it, so I think I’m going to upgrade to a larger device (I have my eye on this.) An air fryer is basically a countertop convection oven. Because they circulate hot air, they reheat pizza, cook oven fries, and yes, cook chicken breasts like a dream–nice texture on the outside AND the inside. Most methods I’ve found for air fryer chicken breasts include some sort of brining. Chicken breasts are notoriously dry, so brining helps the chicken retain its moisture while it cooks. To make these chicken breasts, you’ll make a buttermilk brine with some buttermilk, pickle juice, and kosher salt. You’ll also need chicken (obviously), plus paprika, garlic and onion powder, black pepper, and a little parsley and ground mustard for the seasoning.
In a medium mixing bowl or 9×9″ baking dish, whisk together the buttermilk,
pickle brine,
and salt.
Add chicken and allow to soak in the brine for 1-2 hours. This is a fun little game I like to play called “how much can I fit in here before I get a larger container.”
Remove from buttermilk. While the chicken is brining, combine the seasonings together.
Massage the seasonings over the chicken and place chicken breasts in the air fryer basket (you may need to do this in batches depending on your air fryer size).
and cook for 9-10 minutes at 360. Flip the chicken and cook for another 9 minutes. Check the internal temperature–if it is at 160, remove from air fryer and cover loosely with aluminum foil for 5 minutes, then slice and serve. If they need a little more time, place them back in the air fryer for a few minutes (no need to turn the heat back on, just close the door.) These can be refrigerated for up to 7 days.
