These air fried chicken chips start with one pound of ground chicken mixed with Willie Pete Chicken Seasoning and Claymore Cajun Seasoning. The seasoned mixture cooks as a flat layer before you cut or crack it into chips.
Cut the parchment to fit your air fryer tray and flatten the chicken mixture evenly over it. The written method uses parchment slightly larger than the tray to help with transferring the mixture. Reduce the Claymore if you prefer less heat.
Cook before cutting
The recipe calls for 350°F and about 35 minutes. Check that the ground chicken reaches 165°F before removing it from the air fryer, then cut or crack it into your preferred size. Serve with guacamole or Ranch Dip.
Ground chicken, Willie Pete Chicken Seasoning, and Claymore Cajun Seasoning form these air fried chicken chips. Flatten the mixture on parchment, cook at 350°F until the chicken reaches 165°F, then cut or crack into pieces for dipping.
Mash it up making sure it's thoroughly mixed, we used our hands but you can be fancy if you want and use whatever you want.
Tip: To make your meat-spreading experience more enjoyable, wear gloves.
Lay out your parchment paper and add the chicken mixture on top and flatten it out into an even layer the size and shape of your air fryer tray.
Tip: We cut our parchment paper a tad larger than the size of our air fryer tray so it makes it easy to transfer into the air fryer.
Transfer the parchment paper and chicken mixture to the air fryer. Cook at 350°F for about 35 minutes, checking that the ground chicken reaches 165°F with a food thermometer before removing it.
Remove from air fryer and cut or crack into desired size
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
Make a warm cowboy butter sauce with garlic, fresh herbs, lemon, Dijon, Willie Pete, and Crispy's Mango Habanero for your next steak or wild game dinner.
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
These smoked chuck roast burnt ends start with Ma Deuce seasoning and finish in a foil-covered braise with butter, maple syrup, and brown sugar. Serve as is or with Hellfire...
