Quick answer
What makes this recipe work
A simple high-protein air fryer recipe that gets crisp edges from cornflour and seasoning rather than breadcrumbs.
Cook mode
Prep bench
4
Scaled cost
£4.20
Checked
0/5
Step 1 of 43 min
Season
Toss chicken with cornflour, paprika, garlic powder, salt, pepper, and a small splash of oil.
Gluten-free safety during cooking
- - Check spice blends for wheat flour anti-caking agents.
- - Clean the air fryer basket if it has cooked breaded foods.
Ingredients
- 600 g Chicken breastcut into bite-sized pieces
- 2 tbsp Cornflour
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 600 g Potatoes
Equipment
- Air fryer
- Mixing bowl
- Tongs
Method
- 1
Season
3 minToss chicken with cornflour, paprika, garlic powder, salt, pepper, and a small splash of oil.
- 2
Load the basket
2 minArrange in a single layer. Cook in two batches if your basket is small.
- 3
Air fry
12 minCook at 200°C until golden and cooked through, shaking halfway.
- 4
Rest
2 minRest for two minutes before serving so the coating stays crisp.
Budget swaps
- Use own-brand chicken fillets or thighs.
- Serve with jacket potatoes and frozen veg.
Substitutions
- Use chicken thigh for a cheaper, juicier version.
- Use rice flour instead of cornflour.
- Add chilli powder for heat.
Serve with
- Jacket potatoes
- Slaw
- Sweetcorn
Storage
- Refrigerate for up to two days.
- Freeze cooked bites for up to one month.
- Reheat in the air fryer at 180°C until hot and crisp.
FAQs
Do I need breadcrumbs?
No. Cornflour and a little oil make crisp edges without wheat breadcrumbs.
