Ingredients:

  • 1 lb chicken breast
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1 large egg
  • 2 tbsp milk

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure maximum crispiness.
  2. Season the chicken evenly with salt and black pepper.
  3. Dry Coat: Toss the chicken in the flour, cornstarch, garlic powder, paprika, and onion powder mixture until lightly coated, then shake off the excess.
  4. Wet Dip: Submerge the floured chicken into the beaten egg and milk mixture, ensuring full coverage.
  5. Final Crust: Press the chicken firmly back into the flour mixture, squeezing the breading onto the meat to create craggy bits.
  6. Preheat the air fryer to 390°F (200°C).
  7. Place chicken in the basket in a single layer, ensuring they do not overcrowd.
  8. Spray the top of the chicken generously with oil until no dry flour remains.
  9. Cook for 10 minutes, flip the pieces, spray the other side with oil, and cook for another 10 minutes.
  10. Remove chicken when the internal temperature reaches 165°F (74°C) and the crust is mahogany-colored.