Crispy Cornflake Chicken Cutlets in the Air Fryer | Flavor-Packed & Crunchy!

cornflakes

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture while crushed crackers can be more economical.

chicken cutlets

🥗Healthier: turkey cutlets

💰Cheaper: chicken thighs

Turkey is leaner while chicken thighs are often less expensive.

Crush cornflakes in a Ziploc bag using a rolling pin, ensuring a mix of fine crumbs and some flakes for texture.

Press out air from the bag while crushing to prevent it from puffing up and tearing.

Trim off any extra fat or tough bits from the chicken breasts.

Slice the chicken breasts in half lengthwise to make thinner cutlets.

Prepare a three-step coating: seasoned flour, egg, and crushed cornflakes.

Season the flour with adobo, salt, and black pepper.

Beat an egg and place it on a plate for coating the chicken.

Coat each cutlet thoroughly on both sides and edges with the egg, which acts as the glue for the cornflakes.

Pour half of the crushed cornflakes onto a plate and press each cutlet into them for coating.

Preheat the air fryer to 400°F and spray the basket lightly with oil.

Place the thicker cutlets in the air fryer and cook for 15 minutes.

After 7-8 minutes, flip the cutlets gently to ensure even browning.

Cook the thinner cutlets for 10-12 minutes after the thicker ones, keeping an eye on them.

Continue cooking until the crust is deep golden and the internal temperature of the chicken reaches 165°F.

Plate the cutlets and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens