Air fryer chicken thighs are super easy to cook and taste delicious. Take them to another level with this easy breadcrumb coating, with a bit of dukkah for extra flavour.

20m prep
35m cook
4 servings

6 Ingredients

* 8 Chicken Thigh Fillets

* 1 cup (80g) panko breadcrumbs

* 45g pkt lemon and herb dukkah

* 2 Coles Australian Free Range Eggs, lightly whisked

* 1/3 cup (50g) plain flour

* 350g pkt Coles Kaleslaw Kit

5 Method / Steps

Step 1

Place half the chicken between 2 sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound until 2cm thick. Repeat with the remaining chicken.

Step 2

Combine the breadcrumbs and dukkah in a shallow bowl. Place the egg in a medium bowl. Place the flour on a plate and season. Coat each piece of chicken in flour, shaking off excess. Dip in egg, then in breadcrumb mixture and turn to coat. Transfer to a plate. Cover with plastic wrap and place in the fridge for 30 mins to rest.

Step 3

Preheat the air fryer to 200°C. Spray the chicken with olive oil spray. Arrange half the chicken in a single layer in the basket of the air fryer. Cook, turning halfway through cooking, for 16 mins or until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with remaining chicken.

Step 4

Meanwhile, prepare the kaleslaw kit in a bowl following packet directions.

Step 5

Divide the chicken and kaleslaw among serving plates. Season.

source – cooking365.co.za

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