Air Fryer Fried Chicken

Ingredients

Chicken marinade

• 600 gms, approx. 7 boneless chicken thighs
• 1 tablespoon whisked curds
• 2 tablespoons garlic paste
• 30 finely chopped curry leaves
• 2 tablespoons finely chopped coriander leaves
• 1 ½ tablespoons schezwan sauce
• 1 teaspoon kashmiri chilli powder
• ½ teaspoon black pepper powder
• 1 ½ teaspoons salt
• Juice of 1 lemon, approx. 3 teaspoons
• 1 tablespoon cooking oil
• 1 egg, whisked

For outer coating

• 1 cup cornflakes, roughly crushed

For greasing

• 2 tablespoons melted butter

Steps

Marinating chicken:

1. Whisk together every chicken-marinade ingredient except the chicken in a bowl. Mix in the chicken and leave to marinate well for 1 ½ – 2 hours.

Prepping cornflakes:

1. Seal the cornflakes in a zip lock bag and lay it on a flat surface. Roll a rolling pin over the bag to break the cornflakes into bits, taking care not to make them too fine. Set aside on a plate.

Making fried chicken

1. Preheat the air fryer to 190 C and brush the basket lightly with butter.
2. Coat each marinated chicken piece thoroughly by rolling it in the crushed cornflakes.
3. Brush the basket with butter and lay in the coated chicken with gaps between pieces. Drizzle or spray each piece with melted butter.
4. Air-fry the chicken at 190 C for 5 minutes, turn the pieces over once and drizzle or spray them with butter. Air-fry at 190 C for 4 minutes, then at 200 C for 3-4 minutes, flipping once, until golden brown.