Ingredients
Equipment
Method
- Preheat your air fryer to 200°C/390°F.
- Prepare your salad ingredients and slice the chicken breasts into pieces. Pat the chicken dry with a paper towel.
- Place the cornflakes into a ziplock bag over a large chopping board and crush them with a rolling pin or bottle until a coarse breadcrumb texture is achieved.
- On separate plates, add the flour (season with salt), whisked eggs, and the cornflake mix combined with onion powder, garlic powder, and paprika.
- Coat the chicken pieces first in flour, then egg, and finally the cornflake mix. Lay the breaded chicken pieces on a tray.
- Spray the breaded chicken with oil. Place the chicken into your air fryer, ensuring 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 using a tortilla, a layer of lettuce, tomato, red onion, and cheese slices. Top with a few pieces of the crispy chicken.
Nutrition
Notes
Season goujons with salt right after air frying. Cook similarly sized chicken breast pieces in batches to prevent over or under-cooking. Adjust cook time based on the size of your chicken pieces.
