Air Fryer Breaded Chicken Breast

• 60 g Plain flour
• 1 tsp Ground garlic
• 1 tsp Smoked paprika
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 1 Egg
• 80 g Breadcrumbs
• 30 g Parmesan
• 2 Chicken breast, skinless
• 2 tbsp Olive oil

1. Set up a breading station: in one bowl mix the plain flour with the ground garlic, smoked paprika, fine sea salt and black pepper. In a second bowl whisk the egg. In a third bowl mix the breadcrumbs and parmesan.
2. Pat the chicken breast dry. Coat each breast in the seasoned flour, dip into the egg, then press firmly into the breadcrumb mixture so it is well covered.
3. Preheat the air fryer to 200°C (390°F). Brush or drizzle the olive oil over the breaded chicken on both sides, then place in the basket in a single layer.
4. Air-fry for 10 minutes, then turn and air-fry for 4 to 8 minutes more, until the coating is golden and the chicken is cooked through. If your air fryer runs hot, reduce to 190°C (375°F) for the second side to prevent over-browning.
5. Rest for 3 to 5 minutes before slicing so the juices stay in the meat. Serve straight away while the crumb is at its crispest.

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