Cornflake-Crusted Chicken Breast from the Airfryer

Name: Cornflake-Crusted Chicken Breast from the Airfryer
Prep time: 12 min
Cook time: 31 min
Total time: 43 min
Yield: 4 servings
Ingredients: 150 g cornflakes (unsweetened); 4 piece chicken breast fillets (approx. 180 g each); 1 tsp salt; pepper to taste; 1 tsp sweet paprika; 60 g plain flour; 2 piece eggs (medium); 2 tbsp rapeseed oil

A German family meal that goes down well with children all over the country: chicken breast in coarsely crushed cornflakes, cooked especially crunchy in the hot airflow. The crust shatters as you bite into it and the meat underneath stays pale and juicy. In the basket the flakes brown without any deep fat at all, but they darken faster than a breadcrumb coating and need watching.

⏱

Cook time

43 min

🍽️

Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

432 kcal

Calories

49 g

Protein

11 g

Fat

32 g

Carbs

Ingredients

For 4 servings

Estimated cost~€0.75 · ~€0.20/serving

🛒

Instructions

1
Put the cornflakes into a freezer bag and crush them coarsely with a rolling pin. Crushed too finely they turn into flour and the crust stays flat.
2
Halve the chicken breast fillets lengthways and season them with the salt, pepper and sweet paprika.
3
Put the plain flour, the beaten eggs and the crushed cornflakes into three shallow plates and coat the pieces of meat in turn, pressing the flakes on firmly.
4
Brush the coated pieces thinly with the rapeseed oil on both sides.
5
Preheat the airfryer to 190 °C.
6
Lay half the pieces in the basket in a single layer with space between them and do not stack anything; the rest goes into the second batch. Cook at 190 °C.
7
Turn the pieces and carry on cooking until the crust is golden brown and the meat has reached 75 °C in the centre.
8
Cook the second batch in the same way and bring both portions to the table together so that the crust stays crisp.