Servings: 4
Ingredients
Chicken
- 400 g of chicken fillets
- 4 tablespoons of olive oil
Breading
- 50 g of flour
- 1 tablespoon of paprika
- 1 tablespoon of garlic powder optional
- 2 pinches of salt
- 1 twist of black pepper
- 2 eggs
- 120 g of golden breadcrumbs
Procédé
Preparation
- Cut the chicken fillets into even pieces.
- Mix the flour, paprika, garlic powder, salt, and pepper in a shallow dish.1 tablespoon of paprika, 1 tablespoon of garlic powder, 2 pinches of salt, 1 twist of black pepper
- Beat the eggs with a fork in a second shallow dish.2 eggs
- Place the breadcrumbs in a third shallow dish.120 g of golden breadcrumbs
- Dip each piece of chicken in the seasoned flour, then in the beaten egg, then coat in the breadcrumbs, making sure all sides are covered.
- Brush the breaded pieces with olive oil, or lightly coat them with spray oil.4 tablespoons of olive oil
Air Fryer Cooking
- Preheat the air fryer to 200 °C for 3 minutes (recommended). Arrange the pieces in the basket in a single layer without overlapping.
- Cook for 12 minutes at 200 °C, turning the pieces halfway through.
- Check for doneness by cutting into one piece: the meat should be white all the way to the center (or reach an internal temperature of 75 °C). Cook for 3 more minutes if the center is still pink.
Serving
- Let the pieces rest briefly outside the basket, then serve hot (with mayonnaise, ketchup, or the sauce of your choice).
Notes
Tips
- Use the three-dish method (flour → egg → breadcrumbs): the flour dries the surface, the egg helps the coating stick, and the breadcrumbs form the crust. Season the flour rather than the breadcrumbs to keep the spices from burning at 200 °C.
- A light brush of oil is essential: without it, the breadcrumbs will not brown properly in the air fryer.
- Cook in a single layer without overlapping. With 400 g, you will often need 2 batches.
- Cut the pieces to the same size and thickness for even cooking.
- Check for doneness: the meat should be white in the center, or reach an internal temperature of 75 °C. If needed, add 3 minutes and check again.
- Option: refrigerate the breaded pieces for 10 minutes before cooking to help the coating adhere better (you can do this up to 24 hours ahead).
- To reheat: 4–5 min at 180 °C in the air fryer (the microwave softens the coating).
- To freeze: freeze the uncooked breaded pieces on a tray for 2 hours, then transfer them to a bag (up to 3 months); cook from frozen.
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