Ingredients
Equipment
Method
- Preheat your air fryer to 200°C/390°F.
- Prepare your salad ingredients. Slice the chicken breasts into pieces and pat them dry with a paper towel.
- Place the cornflakes into a ziplock bag. Use a rolling pin or bottle to crush the cornflakes into a coarse breadcrumb texture.
- On separate plates, add the flour (season with salt), whisked eggs, and the cornflake mixture combined with onion powder, garlic powder, and paprika.
- Coat the chicken pieces first in flour, then egg, and finally the cornflake mixture. Place the breaded chicken pieces on a tray.
- Spray the breaded chicken with oil. Place the chicken into your air fryer, in batches if necessary, ensuring the pieces do not overlap for maximum crispiness. Cook for 5 minutes at 200°C/390°F, then flip and cook for another 5 minutes.
- Once the chicken is fully cooked and crispy, season generously with flaky salt. Prepare your wrap with a large tortilla, lettuce, tomato, red onion, and cheese slices. Top with the air-fried chicken.
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 similarly sized chicken pieces in batches to prevent over or under-cooking. Adjust cook time based on the size of your chicken pieces.