Description

Crispy air fryer chicken tempura with a light, crunchy coating and juicy interior, offering classic tempura-style texture without deep frying and with minimal oil.

Ingredients

1 pound boneless, skinless chicken breasts, cut into strips

Salt, to taste

1 teaspoon chicken seasoning blend (such as Lawry’s), divided

½ teaspoon garlic powder, divided

½ teaspoon Cajun seasoning, divided

1 cup all-purpose flour

3 tablespoons tapioca flour

½ teaspoon baking soda

1 cup cold water

1 egg yolk

1 egg white, beaten

1 tablespoon olive oil

1 cup corn flakes, crushed

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Instructions

Season the chicken strips with salt, half of the chicken seasoning, half of the garlic powder, and half of the Cajun seasoning.
In a bowl, mix the all-purpose flour, tapioca flour, baking soda, and remaining seasonings.
Make a well in the center and whisk together the cold water and egg yolk, then pour into the dry ingredients.
Stir just until moistened, then gently fold in the beaten egg white and olive oil.
Place crushed corn flakes in a separate bowl.
Dip each chicken strip into the batter, then roll in the corn flakes until fully coated.
Lightly oil a baking sheet and roll each coated strip to lightly oil all sides.
Arrange chicken in the air fryer basket in a single layer without overcrowding.
Air fry at 350°F (175°C) for 18 minutes, shaking the basket halfway through.
Remove once golden and crispy and serve with your favorite dipping sauce.

Notes

Do not overcrowd the air fryer basket for best crispiness.

Cold water helps create a lighter, crispier batter.

Reheat leftovers in the air fryer to maintain crunch.

Corn flakes can be replaced with panko if desired.

Nutrition

Serving Size: 1 serving
Calories: 410
Sugar: 3g
Sodium: 620mg
Fat: 14g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 32g
Cholesterol: 120mg