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Ingredients
Scale
- 1 large chicken breast
- 1/2 bag tortilla chips (approximately 100g), blitzed into breadcrumbs
- 1/3 cup (45g) all-purpose flour
- 1 large egg
- 1/2 cup buffalo sauce
- 2 tablespoons Tabasco sauce
- 2 tablespoons butter
- 1 tablespoon honey
- 2 stalks celery, thinly sliced
- 1 small bulb fennel (or half a large bulb), thinly sliced, or substitute with 2 additional stalks of celery
- Small bunch of dill, chopped (1 teaspoon)
- Small bunch of chives, chopped (1 teaspoon)
- 1/4 cup (65g) plain yogurt
- 1 1/2 tablespoons mayonnaise
- Juice of 1 lemon
- Optional: 30–40g creamy blue cheese
Instructions
- Blitz the tortilla chips into fine breadcrumbs.
- Slice the chicken breast to create two thin cutlets.
- Set up a breading station with flour, egg mixture, and crushed tortilla chips.
- Bread each cutlet with flour, egg, and tortilla chips.
- Slice the vegetables for the slaw and mix with the herbs and dressings.
- Preheat air fryer or oven to 400°F (200°C).
- Air fry or bake the chicken cutlets until crispy.
- Melt butter and honey for the buffalo sauce, adding Tabasco.
- Toss the cooked cutlets in buffalo sauce and serve with slaw.
Notes
Pat chicken dry before breading for better adherence.
Avoid overcrowding the air fryer; cook in batches if needed.
Adjust Tabasco quantity for desired spice level.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Air Fryer
- Cuisine: American
Nutrition
- Calories: 380
- Sugar: 4
- Sodium: 900
- Fat: 20
- Saturated Fat: 6
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 3
- Protein: 25
- Cholesterol: 135