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Air fryer dukkah-crumbed chicken schnitzel recipe
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Elevate air fryer chicken thighs with a crispy breadcrumb and flavorful dukkah coating. Deliciously easy and bursting with taste.
Ingredients:
  • 8 Australian Chicken Thigh Fillets
  • 80g breadcrumbs
  • 45g pkt lemon and herb dukkah
  • 2 Free Range Eggs, lightly whisked
  • 50g plain flour
  • 350g pkt Kaleslaw Kit
Instructions:
  • Place half of the chicken between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until it reaches 2cm thickness. Repeat with the rest of the chicken.
  • Mix the breadcrumbs and dukkah in a shallow bowl. In a separate medium bowl, whisk the egg. Spread the flour on a plate and season it. Coat each chicken piece in flour, shaking off any extra. Dip the chicken in the egg, followed by the breadcrumb mixture, ensuring even coverage. Place the coated chicken on a plate, cover with plastic wrap, and refrigerate for 30 minutes to rest.
  • Preheat air fryer to 200°C. Coat the chicken in olive oil spray. Place half of the chicken in the air fryer basket in a single layer. Air fry for 16 mins, flipping halfway, until golden and fully cooked. Keep warm covered in foil on a plate. Repeat with the remaining chicken.
  • Prepare the kaleslaw kit in a bowl according to the instructions on the packet.
  • Plate the chicken and kaleslaw, then generously season them to taste.

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