Perfectly Crispy Air Fryer Chicken

Ingredients

• 4 pieces Chicken Thighs (boneless, skinless)
• 1 cup All-Purpose Flour (sifted)
• 2 large Eggs (beaten)
• 2 cups Corn Flakes (crushed into fine pieces)
• 2 tablespoons Olive Oil (light coating, can use spray oil)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)

Instructions

1. Season and Flour the Chicken

   Pat the chicken thighs dry, season both sides with salt and pepper, then place the flour in a shallow bowl and dredge each thigh, coating all sides. Shake off excess flour.

   Time: PT5M

2. Egg Wash

   In a second bowl, beat the two eggs until smooth. Dip each flour‑coated thigh into the egg, ensuring an even layer.

   Time: PT3M

3. Apply Corn Flake Coating

   Place the crushed corn flakes in a shallow dish. Press each egg‑coated thigh into the flakes, then firmly press and squeeze the flakes into every crevice of the meat. Flip and repeat on the other side.

   Time: PT7M

4. Oil the Coated Chicken

   Lay the coated thighs on a wire rack. Drizzle or spray the olive oil evenly over the surface; this helps the flakes turn golden in the air fryer.

   Time: PT2M

5. Rest on the Rack Inside the Air Fryer

   Insert the wire rack with the chicken into the empty air‑fryer basket. Close the drawer and let the pieces rest for 3‑4 minutes. This prevents steam from forming under the coating.

   Time: PT4M

6. Air Fry the Chicken

   Set the air fryer to 200°C (400°F). Cook the thighs for 10 minutes, then flip them, spray a little more oil if needed, and cook another 8‑10 minutes until the internal temperature reaches 165°F (74°C) and the coating is deep golden.

   Time: PT20M

   Temperature: 200°C

7. Rest Before Serving

   Remove the chicken and let it rest on a clean plate for 3 minutes. This allows juices to redistribute and the coating to set.

   Time: PT3M

Nutrition Facts

Calories

350

Protein

30g

Carbohydrates

20g

Fat

15g

Fiber

1g