Ingredients

1 pound boneless, skinless chicken breasts, (about 2 large breasts)
3 tablespoons all purpose flour
1 large egg
2 tablespoons milk
1 cup cornflake crumbs, (or 3 cups cornflakes, crushed)
1 teaspoon dried oregano
¾ teaspoon fine sea salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon onion powder
Spray oil

Directions

Slice your 2 chicken breasts into 12 strips. Season with salt and pepper, if desired.

Prepare your breading stations. Add the flour to a shallow bowl. In another shallow bowl, whisk together the egg and milk. In a third bowl, mix together the cornflake crumbs, oregano, salt, smoked paprika, garlic powder and onion powder.

Dredge a piece of chicken in flour, shaking off any excess flour. Dip it in the egg mixture and let any excess egg drip off. Coat it in the cornflake mixture, pressing the crumbs into the chicken to ensure it sticks.

Repeat until all of the chicken is breaded.

Lightly spritz both sides of the breaded chicken with oil. Place in the air fryer basket in a single layer. (I usually air fry 6 chicken strips at a time).

Air fry on 400F for 5 minutes. Flip the strips over and air fry for another 3-5 minutes.

Repeat with the remaining chicken strips.