Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each)
  • 1 tablespoon olive oil (15 ml)
  • 1 teaspoon salt (5 ml)
  • 1/2 teaspoon black pepper (2.5 ml)
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup cornstarch (30g)
  • 1 teaspoon paprika (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • 1/4 teaspoon onion powder (1.25 ml)
  • 1/4 teaspoon cayenne pepper (optional, for heat) (1.25 ml)
  • 1/4 teaspoon dried thyme (1.25 ml)
  • 1 large egg
  • 1 tablespoon milk or water (15 ml)

Instructions:

  1. Pat chicken breasts dry with paper towels. This is crucial for crispy skin.
  2. In a bowl, toss the chicken with olive oil, salt, and pepper. Let it sit for at least 15 minutes, or up to 30 minutes in the refrigerator for enhanced flavour. (Optional, but recommended)
  3. In a shallow bowl, whisk together the egg and milk (or water).
  4. In another shallow bowl, combine the flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), and dried thyme.
  5. Dip each chicken breast into the egg wash, then dredge in the flour mixture, ensuring it is fully coated. Press the coating lightly to help it adhere.
  6. Preheat your air fryer to 400°F (200°C).
  7. Place the chicken breasts in the air fryer basket in a single layer, making sure they are not touching. Cook for 10 minutes, then flip and cook for another 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Let the chicken rest for 5 minutes before serving. This helps the juices redistribute.