To season your chicken, you’ll want to use something that contains spices like paprika, onion powder, garlic powder, and/or salt. If you don’t have a spice blend, I recommend the spices in our Air Fryer Chicken. Chicken spices play a big role in both the flavor of the dish and the caramelization/browning of the chicken. For example, if you choose a chicken seasoning that contains sugar, the overall dish will be sweeter and you’ll notice more browned bits sticking to the bottom of the pan.
For chicken, you want to cook it to an internal temperature of 165 degrees. I use this meat thermometer all the time and love it. This cheaper one is great too. (affiliate links)
I’ve been using a ceramic nonstick pan for this recipe (Nordic Ware Basalt Pan – affiliate link) and it has amazing release properties, so I rarely need to clean the pan. That said, if you’re using an older nonstick pan or a different type of pan that retains a lot of brown or burnt bits from the chicken, wipe the pan down before you start making the sauce. This helps the sauce stay light and golden in color. It really depends on the pan – with my Nordic Ware nonstick pan I don’t need to do this at all, but others require a quick wipe down to keep the sauce from browning too much.
