Air Fryer Chicken:
1 Chicken thighs 1 per person
Corn Flakes crushed small 1 to 2 cups
Flour 1 cup – (Seasoning for flour 1 Tbsp. Paprika 1 Tbsp. garlic powder, 1 Tbsp. onion powder, 2 Tbsps. Black pepper, 2 Tbsps. salt)
Beaten Eggs 2 for every 3 chicken thighs
Cooking Oil Spray (any kind I like avocado oil)
Greek lemon sauce:
2 lemons Squeezed
Avocado oil 2 Tbsp.
Butter 2 Tbsp.
Garlic chopped 3 Cloves
Chicken Bouillon 1 Tbsp.
dried oregano 1/2 Tbsp.
Thyme 1/2 Tbsp.
Paprika 1/2 Tbsp.
Directions
Air Fryer Chicken:
season flour: add all the ingredients listed above and mix well into the flour
Next set up your battering station, I set up 3 bowls one for flour, one for Eggs and one for corn flakes. start by dropping your chicken into the flour bowl and coating the pieces thoroughly, then same thing into the egg bowl and finally into the corn flake bowl make sure to press the corn flakes into the chicken for a crispy crust.
once all the chicken is coated add the pieces to your air fryer basket with room around each piece so air can circulate around and cook each piece evenly. Now give a generous spray of cooking oil to each piece of chicken in the basket, and close them in for air frying.
set your air fryer for 385F or 196C for my friends outside the US. set the cook time for 16 minutes. cook till half way 6 minutes left. open the air fryer and give the chicken thigh a flip and another generous spray of oil. close them back in the air fryer and complete the air frying prosses. now its good to have a meat thermometer at this point to check that the internal temperature of the chicken has reached 165F or 73.8C which will confirm that you have cooked chicken. if you do not have a thermometer, take one chicken and cut it open to see if the inside is all white indicating the chicken is cooked.
once the chicken is cooked set aside on a wire rack or in a strainer to cool. don’t place on a flat surface or the bottom of the chicken pieces will get soggy from the heat being trapped. once cool then you can plate all the chicken.
Ingredients
Method
- add all the ingredients listed above and mix well into the flour
- Next set up your battering station, I set up 3 bowls one for flour, one for Eggs and one for corn flakes. start by dropping your chicken into the flour bowl and coating the pieces thoroughly, then same thing into the egg bowl and finally into the corn flake bowl make sure to press the corn flakes into the chicken for a crispy crust.
- once all the chicken is coated add the pieces to your air fryer basket with room around each piece so air can circulate around and cook each piece evenly. Now give a generous spray of cooking oil to each piece of chicken in the basket, and close them in for air frying.
- set your air fryer for 385F or 196C for my friends outside the US. set the cook time for 16 minutes. cook till half way 6 minutes left. open the air fryer and give the chicken thigh a flip and another generous spray of oil. close them back in the air fryer and complete the air frying prosses. now its good to have a meat thermometer at this point to check that the internal temperature of the chicken has reached 165F or 73.8C which will confirm that you have cooked chicken. if you do not have a thermometer, take one chicken and cut it open to see if the inside is all white indicating the chicken is cooked.
- once the chicken is cooked set aside on a wire rack or in a strainer to cool. don’t place on a flat surface or the bottom of the chicken pieces will get soggy from the heat being trapped. once cool then you can plate all the chicken.
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