Crispy Chicken


  • 1 lb (500 g) boneless chicken breast
  • ½ cup whole grain cereal
  • ½ cup flour
  • 1 tsp paprika
  • ½ tsp cumin
  • 1 tsp salt
  • ½ tsp cayenne pepper
  • 2 eggs
  • Wash the chicken with vinegar or lemon and cut into long, thin strips. Set aside.
  • Grind the whole grain, trying to leave large chunks that are not fully ground.
  • In a bowl add the flour, paprika, cumin, salt and cayenne pepper. Stir until fully integrated.
  • In another bowl, add the eggs and stir.
  • At this point there should be 3 bowls: one with seasoned flour, one with the cereal mixture, and a third bowl with the egg mixture. We are ready to roll.
  • Dredge chicken with flour mixture, then dip in the egg mixture and finally dredge with the cereal. Repeat with all the chicken strips. 
  • On the Instant Vortex control panel, press Air Fry, set the time to 10 Minutes and the temperature to 320°F (160°C). Press Start.
  • While the chicken is cooking, prepare the sauce by mixing honey with mustard; serve with the crispy chicken.
Previous Next