Ingredients
Equipment
Method
- Preheat your air fryer to 200°C/390°F.
- Prepare your salad ingredients and slice the chicken breasts into pieces. Pat the chicken dry with a paper towel.
- Place the cornflakes into a ziplock bag over a large chopping board and crush them with a rolling pin or bottle until a coarse breadcrumb texture is achieved.
- Add the flour to a plate and season with salt. Whisk the eggs onto a second plate. On a third plate, combine the seasoning (onion powder, garlic powder, and paprika) with the crushed cornflakes.
- Coat the chicken in the flour, then the egg, and finally the cornflake mix. Lay the breaded chicken pieces on a tray.
- Spray the breaded chicken with oil. Place them into your air fryer. You may need to fry in batches. For maximum crispiness, do not overlap the chicken. Cook for 5 minutes at 200°C/390°F, then flip the chicken and cook for another 5 minutes.
- Once the chicken is fully cooked and crispy, season generously with flaky salt. Meanwhile, prepare your wrap using 1 large tortilla, a layer of lettuce, tomato, red onion, and 2 cheese slices, then top with a few goujons.
Nutrition
Notes
Use separate hands for wet and dry ingredients when breading chicken. Pat cornflakes onto chicken with the dry hand to avoid mess. Season goujons with salt right after air frying. Cook sliced chicken breast pieces in batches of similarly sized pieces to prevent over or under-cooking. Depending on the size of your goujon, increase or decrease the cook time.