Steps
How to make it
Prep 12 min · Cook 14 min
- Rinse chicken breast (200 g) and cut into about 3 cm bite-size cubes; pat thoroughly dry—the drier the surface, the crisper the coating.
- Beat egg (1) in a bowl. In a shallow dish, mix all-purpose flour (3 tbsp), garlic powder (1/2 tsp), salt, and black pepper into a coating mix.
- Dip each cube in a thin layer of egg, then coat in flour; press gently so the coating sticks and shake off excess dry flour. Rest all pieces 5 minutes so the batter sets.
- Preheat air fryer to 190°C for 3 minutes.
- Arrange chicken in the basket in one layer with space between pieces—do not stack. Mist or brush olive oil (1 tbsp) over the top.
- Air-fry at 190°C for 7 minutes; open, flip, then air-fry 5 minutes more until golden and crisp.
- Cut open the thickest piece—the center should show no pink and juices should run clear. Sprinkle a little more black pepper if desired and serve hot with ketchup.
