- 0.9kg chicken breast tenders, cut into 1-inch pieces
- 480ml milk
- 2 1/2 teaspoon paprika, divided
- 3 teaspoons kosher salt, divided
- 2 1/2 teaspoons freshly ground black pepper, divided
- 360g all-purpose flour
- Nonstick cooking spray
- Dipping sauces for serving, such as ranch, honey mustard, or ketchup
- Salad greens, for serving
- 1 large hoagie roll, for serving
In a large bowl, combine the chicken, milk, 1/2 teaspoon of paprika, 1 teaspoon salt, and 1/2 teaspoon pepper. Cover and refrigerate for at least 15 minutes or up to 6 hours.
In a large shallow bowl, whisk together the flour and remaining 2 teaspoons of paprika, 2 teaspoons of salt, and 2 teaspoons of black pepper.
Remove the chicken from the marinade, but keep the bowl with the marinade. Working in small batches, dredge the chicken in the flour mixture. Shake off the excess flour, then dunk the chicken briefly in the marinade. Dredge the chicken for a second time in the dry ingredients, fully coating each piece of chicken. Gently shake off the excess flour. Place the coated chicken pieces on a plate while you repeat this step with the remaining chicken.
Spray the bottom and sides of the Cook & Crisp™ basket with the cooking spray. Working in batches, place an even layer of coated chicken pieces in the bottom of the basket. Set aside the rest of the chicken. Spray the top of the chicken pieces with cooking spray, then lower the basket into the inner pot of your Ninja® Foodi™.
Select AIR CRISP, set the temperature to 190°C, and set the time to 10 minutes. Select START/STOP to begin. After5 minutes, remove the basket and gently shake it to toss the chicken. Return the basket to the pot, close the lid, and cook for 5 more minutes.
Cooking is complete when the internal temperature of the chicken reads at least 75°C on a food thermometer and the chicken reaches your desired level of crispiness. When cooking is complete, lift out the basket and transfer the chicken to a plate. Repeat steps 4 and 5 until all the chicken pieces are cooked.
Let the chicken pieces cool at room temperature, then portion them into individual containers for the week, along with small containers of dipping sauces. Place salad greens in one of those containers for lunch on day 2, and place a hoagie roll in another for dinner on day 5.