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Air Fryer Cornflake Chicken
Rachel Kim

Air Fryer Cornflake Chicken

Roughly crushed cornflakes create a craggy crust around thin chicken breasts without oil-heavy frying. Yogurt anchors the coating and gently seasons the surface. A light spray is enough to brown the cereal, and the basket stays uncrowded so the underside can crisp.
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Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts 6 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup plain Greek yogurt
  • 1 tablespoon Dijon mustard
  • 3 cups cornflakes roughly crushed
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • olive oil spray

Method
 

  1. Pound chicken to an even 1/2-inch thickness and season with salt and pepper. Heat the air fryer to 390°F.
  2. Mix yogurt and Dijon. Mix cornflakes with garlic powder and paprika. Coat chicken in yogurt, then press into crumbs and spray lightly.
  3. Cook in one layer for 6 minutes, turn, spray lightly and cook 5 to 8 minutes more.
  4. Remove each piece when its center reaches 165°F and rest 5 minutes.