We’ve coated this chicken in a spiced cornflake crumb, air-fried it until golden then drizzled it with sticky chilli honey. Finished with a creamy, herby ranch-ish dressing and fresh salad. This is a great recipe for using up any salady bits and bobs in the fridge but we like to use celery, romaine and radish for freshness and crunch.
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Serves
2
Chive
Buttermilk
Mayonnaise
Lemon
Chicken Breast
Ground Tandoori Masala Powder
Garlic Powder
Cornflake
Egg
Honey
Chilli Flakes
Romaine Lettuce
Radish
Celery
Olive Oil
Serves
2
Chive
Buttermilk
Mayonnaise
Lemon
Chicken Breast
Ground Tandoori Masala Powder
Garlic Powder
Cornflake
Egg
Honey
Chilli Flakes
Romaine Lettuce
Radish
Celery
Olive Oil
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Step 1.
Finely chop the chives and add them to a bowl with the buttermilk, mayonnaise and lemon juice. Mix to combine, then season with salt and black pepper.
Step 2.
Slice the chicken into strips. Mix ½ the tandoori masala and garlic powder in a bowl with a pinch of salt. Add the chicken and toss to coat.
Step 3.
Blitz the cornflakes in a mini processor until fine, then tip into a new bowl and mix with the remaining tandoori masala, garlic powder and a pinch of salt. Into a third bowl, crack the egg and whisk with salt and black pepper.
Step 4.
Dip each chicken strip into the egg, draining off the excess, then press into the cornflake mix to coat. Transfer the chicken to the air fryer basket and drizzle with olive oil. Air-fry at 200°C for 13 mins.
Step 5.
Meanwhile, mix the honey and chilli flakes in an oven-safe ramekin and place it in the air fryer alongside the chicken for the last 5 mins of cooking time. Remove the chicken from the air fryer and drizzle with the hot honey.
Step 6.
Prep your salady bits – you can use anything you've got in the fridge but we like to slice up some radish, celery and romaine lettuce.
Step 7.
Divide the salad between bowls then top with the chicken and pour over the ranch-ish dressing.
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