Food and Drink

Air fryer crumbed chicken schnitzel recipe

Air fryer chicken thighs are super easy to cook and taste delicious. Take them to another level with this easy breadcrumb coating, with a bit of dukkah for extra flavour.

20m prep
35m cook
4 servings

6 Ingredients

* 8 Chicken Thigh Fillets

* 1 cup (80g) panko breadcrumbs

* 45g pkt lemon and herb dukkah

* 2 Coles Australian Free Range Eggs, lightly whisked

* 1/3 cup (50g) plain flour

* 350g pkt Coles Kaleslaw Kit

5 Method / Steps

Step 1

Place half the chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 2cm thick. Repeat with the remaining chicken.

Step 2

Combine the breadcrumbs and dukkah in a shallow bowl. Place the egg in a medium bowl. Place the flour on a plate and season. Coat each piece of chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Transfer to a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.

Step 3

Preheat the air fryer to 200°C. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Cook, turning halfway through cooking, for 16 mins or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken.

Step 4

Meanwhile, prepare the kaleslaw kit in a bowl following packet directions.

Step 5

Divide the chicken and kaleslaw among serving plates. Season.

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