2 teaspoons kosher salt
1 tablespoon ground paprika
1 tablespoon chili powder
1 tablespoon ground fennel
1 teaspoon fresh cracked black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
2 uncooked bone-in, skin-on chicken breasts (3/4–1 1/4 pounds each)
1 tablespoon canola oil
1/4 cup olive oil
1/2 bunch fresh cilantro
1/2 bunch fresh parsley
1 shallot, peeled, cut in quarters
4 cloves garlic, peeled
Zest and juice of 1 lemon
1 teaspoon kosher salt
1 In a small mixing bowl, stir together all dried spices.
2 Pat the chicken breasts dry. Coat with canola oil, then season them liberally on all sides with spice mixture.
3 Insert crisper plate in basket and basket in unit. Preheat the unit by selecting AIR FRY, setting the temperature to 300°F, and setting the time to 3 minutes. Select START/PAUSE to begin.
4 After 3 minutes, add chicken to the basket. Select AIR FRY, set temperature to 300°F, and set time to 35 minutes. Select START/PAUSE to begin.
5 While chicken is cooking, combine the chimichurri ingredients in a food processor and process until finely minced, being careful not to over-process.
6 Cooking is complete when internal temperature reaches 165°F. Add more time if necessary. Remove basket and let chicken cool for 5 minutes, then serve with a generous amount of chimichurri.