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Air Fryer Chicken Francese Satisfying New Way to Make This Real Classic

Air Fryer Chicken Francese recipe, served and ready to eat, easy homemade dish
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Enjoy a delicious Air Fryer Chicken Francese that combines crispy air fryer chicken with a luscious lemon butter sauce. Perfect for an easy dinner or a satisfying weeknight or family meal.

Ingredients

Scale
  • 2 large chicken breasts skinless boneless 250-300g or 8–10oz each
  • 1/4 cup flour plain or all-purpose
  • 1 tsp cooking salt or kosher salt
  • 1 tsp black pepper
  • 2 large eggs
  • 1 tbsp milk any fat %
  • 3 tbsp extra virgin olive oil
  • 1 lemon thinly sliced 0.3cm or 1/8 inch
  • 50g or 3 tbsp unsalted butter
  • 2 tbsp flour plain or all-purpose
  • 2 cups chicken stock broth low sodium
  • 1/3 cup Chardonnay or other dry white wine Note 1
  • 1/2 tsp cooking salt or kosher salt no pepper
  • 1 tbsp finely chopped parsley for garnish optional

Instructions

  1. Slice each chicken breast horizontally to create four thin pieces.
  2. In a small bowl, combine eggs and milk and set aside.
  3. On a plate, blend the flour, salt, and pepper, then coat the chicken pieces in this mixture, shaking off any extras before placing on a plate.
  4. Warm oil in a large nonstick skillet over medium-high heat.
  5. Dip each chicken piece in the egg mixture, letting the surplus drip away, then cook in the skillet for 3 minutes until golden. Flip them, reduce the heat to medium, and cook for an additional 4 minutes until cooked through and golden, then transfer to a plate.
  6. Add lemon slices to the pan, cook until softened and browned on one side, about 1 minute, then flip and cook for an additional 30 seconds before removing.
  7. Clean the pan with paper towels.
  8. Melt butter over medium heat, sprinkle in flour stirring for 1 minute. Gradually add half the chicken stock while stirring to prevent lumps, then add the rest of the stock, white wine, and salt.
  9. Increase heat slightly and simmer for 3 to 4 minutes until the sauce thickens to a syrupy texture.
  10. Return the chicken and lemons to the pan, coat them with sauce, garnish with parsley, and serve immediately, using all the sauce.

Notes

  • Yes, leftover egg can be used to make a thin crepe-omelette
  • cook thoroughly to ensure safety
  • Chardonnay is the preferred wine but cheaper options or non-alcoholic substitutes work well
  • Pan frying lemon slices adds flavor from the pan fond to the sauce
  • To avoid lumps in sauce, stir constantly while adding stock or whisk if needed
  • Serve with pan seared asparagus or sauce-soaking sides like bread, mash, or rice
  • Leftovers keep up to 3 days but crust softens
  • Nutrition counts on full sauce consumption

Nutrition

Find it online: https://www.amgroyal.com/air-fryer-chicken-francese/