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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 190.
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 of chicken strips
100g 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 of milk
2-3 tbsp of bistro gravy powder
1 tsp Worcestershire sauce
Fresh thyme
Crispy onions
120g mash per person
