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Air Fryer Crispy Peppered Chicken
- Category: Comfort |
Made with cornflakes and herbs of course here is a healthy version of one of my midweek food obsessions. Nothing beats this on a cold day.
SERVES
2
CALORIES
547
COOKING TIME
12 mins
DIFFICULTY
simple
Tags:
Method
Step 1
Prepare your mashed potatoes by boiling peeled and diced potatoes until tender. Drain them well, then mash with butter, milk, salt, and pepper until smooth and creamy.
Step 2
Next, pop your cornflakes in a ziplock bag until they form crumbs. Mix these crumbs with your favourite herbs, salt, and pepper. This coating will add a satisfying crunch to your chicken.
Step 3
Take your chicken pieces and dip them first in beaten egg, and then dip into the seasoned cornflake crumbs, making sure they are evenly coated.
Step 4
Arrange the coated chicken pieces in the air fryer basket, ensuring they are not overcrowded. Lightly spray the chicken with oil and cook for 12 minutes at 190º (375 ºF).
Step 5
While the chicken is in the air fryer, whip up a quick peppered sauce. In a saucepan, combine your whole peppercorns, button, cracked pepper, milk, gravy powder and Worcestershire sauce. Simmer the sauce over medium heat until it thickens slightly.
Step 6
Once the chicken is cooked, take the chicken pieces out of the air fryer and plate up! Trust me, you’ll be making this recipe at least once a week!
Ingredients
300g (10 1/2 oz) of chicken strips
100g (1/2 cup) crushed cornflakes mixed with:
1 tbsp oregano
1 tbsp sage or thyme
Salt & pepper
1 tbsp whole peppercorns
1 tbsp butter
Very generous serving of cracked pepper
200ml (6.8 fl oz) of milk
2-3 tbsp of bistro gravy powder
1 tsp Worcestershire sauce
Fresh thyme
Crispy onions
120g (1/2 cup) mash per person
