Air – Dried Chicken & Sweet Potato Recipe
Recipe information
Make Air – Dried Chicken & Sweet Potato in just 6h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Main Ingredients
Marinade
Preparation
1. Prepare the Marinade
In a medium bowl, combine olive oil, soy sauce, honey, garlic powder, paprika, salt, and black pepper. Mix well until all ingredients are fully combined.
2. Marinate the Chicken
Place the chicken breast in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for best results.
3. Prepare the Sweet Potatoes
Peel the sweet potatoes and cut them into uniform cubes (about 1 inch). This will help them cook evenly.
Drying Process
4. Preheat the Dehydrator or Oven
If using a dehydrator, set it to 160°F (70°C). If using an oven, preheat it to the lowest setting (usually around 170°F or 77°C).
5. Dry the Chicken
Remove the chicken from the marinade and place it on dehydrator trays or a baking sheet lined with parchment paper. Make sure the pieces are not touching. Dehydrate for 4-6 hours until the chicken is completely dry and has a leathery texture.
6. Dry the Sweet Potatoes
Spread the sweet potato cubes in a single layer on dehydrator trays or a baking sheet. Dehydrate for 6-8 hours until they are completely dry and crispy.
Storage
7. Store the Dried Chicken and Sweet Potatoes
Once dried, let the chicken and sweet potatoes cool completely. Store them in airtight containers or vacuum-sealed bags. They can be kept in a cool, dark place for up to 6 months.
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