Place the flour and beaten eggs in two separate bowls. Sprinkle the breadcrumbs and seasoning on another plate. Line up the bowls and plate so it is flour, eggs and breadcrumbs.
Get a chicken thigh and start by coating with flour, then dip in the egg so it is well coated on both sides and then allow the excess to drip off before placing the chicken into the breadcrumbs and press down to coat with breadcrumbs, then flip over the chicken so it is evenly crumbed on both sides and then place in the airfryer.
Repeat step 2 for the remaining chicken pieces. Once all pieces are in the air-fryer (trying to avoid them overlapping), spray a dash of oil evenly over the chicken pieces and cook on 180c/355f for 20 minutes. Depending on your airfryer, you may want to flip the pieces half way through and give another little spray of oil.
Serve with a side salad and/or sweet potato fries (see recipe here)
It is important to use chicken thigh fillets here (not breast) so it doesn’t dry out in the airfryer and comes out nice and juicy.
You can use whatever seasoning you like here (or just add a sprinkle of salt in the breadcrumbs). I like the lemon, herb and garlic combination for a deliciously easy flavour hit.
Prep Time:5 mins
Cook Time:20 mins
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