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Crispy Air Fryer Chicken with Sriracha Cheddar

Thin chicken breast cutlets are seasoned with cumin, garlic and blue fenugreek, coated in crisp breadcrumbs and air fried until golden. A quick ketchup and sriracha sauce, melted Cheddar and fresh herbs turn the crunchy chicken into a bold, comforting main course.

Thin chicken breast cutlets are seasoned with cumin, garlic and blue fenugreek, coated in crisp breadcrumbs and air fried until golden. A quick ketchup and sriracha sauce, melted Cheddar and fresh herbs turn the crunchy chicken into a bold, comforting main course.

What you'll need.

  • 500 g chicken breast
  • Salt and freshly ground black pepper, to taste
  • ½ tsp ground cumin
  • ½ tsp dried garlic
  • ½ tsp blue fenugreek
  • 1 tsp cooking oil
  • 1 egg, beaten
  • 80 g breadcrumbs
  • 2 tbsp ketchup
  • 1 tbsp sriracha
  • 1 tbsp dill, chopped
  • 100 g Cheddar, sliced
  • 2 tbsp parsley, chopped

How to make it.

  1. Slice the chicken breast horizontally, pound to an even thickness, and season with salt, pepper, cumin, garlic and blue fenugreek.
  2. Brush lightly with oil, dip in beaten egg and coat with breadcrumbs.
  3. Air fry at 180°C (350°F) for 10 minutes, turning once.
  4. Mix the ketchup, sriracha and dill, then spread it over the chicken and top with Cheddar.
  5. Air fry at 180°C (350°F) for 4 minutes more and finish with parsley.

My tips.

Pound the chicken evenly so the coating browns before the centre dries out. For less heat, use sweet chilli sauce instead of sriracha.

Good to know.

Can I bread the chicken ahead?
Yes. Refrigerate the breaded cutlets for several hours.

Can I use chicken thighs?
Boneless thighs work well but may need a little longer.

What should I serve with it?
Roasted vegetables, potato wedges or a crisp salad all work.

Prep 15 min · Cook 14 min · Total 29 min · Serves 3

Nutrition.

~430 kcal · Protein 45 g · Fat 20 g · Carbs 18 g (approximate, calculated automatically)

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