Homemade Chicken Deli Meat
Homemade Chicken Deli Meat
Ingredients
- 2 pounds chicken breast, boneless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1 tablespoon paprika
- 1/2 teaspoon chicken seasoning
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1 egg
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- as needed paprika, for dusting
- as needed olive oil, for hands
Instructions
- 1
Wash the 2 pounds of boneless chicken breast and pat it dry thoroughly with paper towels.
⏱️ 3 min
- 2
Cut the dried chicken breast into approximately 1-inch cubes.
⏱️ 5 min
- 3
Transfer the cubed chicken into a food processor.
⏱️ 1 min
- 4
Add the seasonings to the food processor: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1 tablespoon paprika, 1/2 teaspoon chicken seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
⏱️ 2 min
- 5
Add 1 tablespoon olive oil, 2 tablespoons cornstarch, and 1 egg to the food processor with the chicken and seasonings. The egg and cornstarch are crucial for binding the mixture together.
⏱️ 1 min
- 6
Blend all ingredients in the food processor until the mixture is tacky but still malleable. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 3 min
- 7
Lay out a large piece of parchment paper on a clean work surface and sprinkle it generously with some paprika.
⏱️ 1 min
- 8
Transfer the blended chicken mixture onto the seasoned parchment paper.
⏱️ 1 min
- 9
Lightly spray your hands with olive oil to prevent the chicken mixture from sticking.
⏱️ 1 min
- 10
Mould the chicken mixture into a firm log shape, approximately 2-3 inches in diameter, using your oiled hands.
⏱️ 2 min
- 11
Roll the log tightly in the parchment paper, then wrap it firmly in aluminum foil, twisting the ends to secure it tightly. Ensure there are no air pockets.
⏱️ 3 min
- 12
Preheat your air fryer to 350°F. Place the wrapped chicken log into the air fryer basket.
⏱️ 5 min•🌡️ 350
- 13
Bake in the air fryer at 350°F for 50 minutes. If using an oven, bake at the same temperature for the same duration.
⏱️ 50 min•🌡️ 350
- 14
After 50 minutes, carefully remove the cooked chicken log from the air fryer. It will be very hot.
⏱️ 1 min
- 15
Allow the chicken log to cool down completely to room temperature, then transfer it to the refrigerator. Let it chill overnight (approximately 14 to 16 hours) to allow it to firm up properly. This step is crucial for easy slicing.
⏱️ 840 min
- 16
Once thoroughly cooled and firm, unwrap the chicken deli meat from the foil and parchment paper.
⏱️ 1 min
- 17
Using a sharp knife or a meat slicer, slice the deli meat as thinly as possible.
⏱️ 5 min
- 18
Store the sliced homemade chicken deli meat in an airtight container in the refrigerator. It is good for up to two weeks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Chicken Deli Meat
- 2 pounds chicken breast, boneless
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon thyme
- 1 tablespoon paprika
- 1/2 teaspoon chicken seasoning
- 1 tablespoon olive oil
- 2 tablespoons cornstarch
- 1 egg
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- as needed paprika, for dusting
- as needed olive oil, for hands
Instructions
- 1
Wash the 2 pounds of boneless chicken breast and pat it dry thoroughly with paper towels.
⏱️ 3 min - 2
Cut the dried chicken breast into approximately 1-inch cubes.
⏱️ 5 min - 3
Transfer the cubed chicken into a food processor.
⏱️ 1 min - 4
Add the seasonings to the food processor: 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon thyme, 1 tablespoon paprika, 1/2 teaspoon chicken seasoning, 1/2 teaspoon black pepper, and 1/4 teaspoon salt.
⏱️ 2 min - 5
Add 1 tablespoon olive oil, 2 tablespoons cornstarch, and 1 egg to the food processor with the chicken and seasonings. The egg and cornstarch are crucial for binding the mixture together.
⏱️ 1 min - 6
Blend all ingredients in the food processor until the mixture is tacky but still malleable. Scrape down the sides of the bowl as needed to ensure even blending.
⏱️ 3 min - 7
Lay out a large piece of parchment paper on a clean work surface and sprinkle it generously with some paprika.
⏱️ 1 min - 8
Transfer the blended chicken mixture onto the seasoned parchment paper.
⏱️ 1 min - 9
Lightly spray your hands with olive oil to prevent the chicken mixture from sticking.
⏱️ 1 min - 10
Mould the chicken mixture into a firm log shape, approximately 2-3 inches in diameter, using your oiled hands.
⏱️ 2 min - 11
Roll the log tightly in the parchment paper, then wrap it firmly in aluminum foil, twisting the ends to secure it tightly. Ensure there are no air pockets.
⏱️ 3 min - 12
Preheat your air fryer to 350°F. Place the wrapped chicken log into the air fryer basket.
⏱️ 5 min•🌡️ 350 - 13
Bake in the air fryer at 350°F for 50 minutes. If using an oven, bake at the same temperature for the same duration.
⏱️ 50 min•🌡️ 350 - 14
After 50 minutes, carefully remove the cooked chicken log from the air fryer. It will be very hot.
⏱️ 1 min - 15
Allow the chicken log to cool down completely to room temperature, then transfer it to the refrigerator. Let it chill overnight (approximately 14 to 16 hours) to allow it to firm up properly. This step is crucial for easy slicing.
⏱️ 840 min - 16
Once thoroughly cooled and firm, unwrap the chicken deli meat from the foil and parchment paper.
⏱️ 1 min - 17
Using a sharp knife or a meat slicer, slice the deli meat as thinly as possible.
⏱️ 5 min - 18
Store the sliced homemade chicken deli meat in an airtight container in the refrigerator. It is good for up to two weeks.
⏱️ 1 min