Crispy Air-Fried Chicken

STEP 1: PREP

In a food processor, blend the salt, brown sugar, chili powder, black pepper, garlic powder, onion powder, and cornflakes until a coarse consistency is reached. A small amount of larger cornflake pieces is ok, but big pieces won’t stick to the chicken well. You can also add the ingredients to a large Ziploc bag and crush the cornflakes by hand or with a rolling pin. Add the mixture to a shallow dish. In a bowl, whisk the eggs and set aside.

STEP 2: COAT

With one hand, dip the chicken in the beaten eggs to coat, then lay them flat in the cornflake mixture. Fully cover the top of the chicken in the mixture. With the other hand, firmly press down on the chicken to ensure the mixture adheres to the chicken.

STEP 3: AIR FRY

Lightly spray the chicken with cooking oil spray and air fry on a parchment paper lined tray at 400 degrees for about 15 minutes with a flip halfway through. The chicken is done when the internal temperature reaches 165F. Remove from air fryer and let slightly cool on a wire rack.