By Shireen Jamooji
1 kg chicken breasts 2 large eggs, beaten 2 tsp kosher salt Black pepper, to taste ½ cup breadcrumbs ½ cup panko 2 tsp paprika 2 tsp garlic powder 2 tsp onion powder 2 tsp oregano Lemon wedges, for serving
Slice the chicken breasts into equal strips and season with salt and pepper. Combine your breadcrumbs with paprika, garlic and onion powder, oregano, salt and pepper.
Beat the eggs in a bowl. Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a large dish or cutting board.
Line your air fryer and preheat it to 180°C. In batches, cook the chicken 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside. Serve hot.