Air-Fried Chicken Schnitzel

My current obsession is turning recipes that requiring frying into an air-fryer recipe. This is one recipe that worked perfectly for the air-fryer. It’s become a weeknight night go-to dinner in my house because of how quick it is to throw together, the fact that I usually have all of the ingredients to make, that it’s essentially chicken nuggets for adults, and it’s quite tasty!

Air-Fried Chicken Schnitzel (makes 3-4 servings)


  • 1 pound chicken breast tenders
  • 1/2 cup whole wheat flour
  • 1 tablespoon paprika, divided
  • 1 tablespoon garlic salt
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 2 large eggs
  • 2 cups bread crumbs (preferably panko but any bread crumb will work)
  • olive oil cooking spray

To Make It

  • You’re going to prepare 3 bowls.
  • In one bowl, combine the flour, 1/2 tablespoon of paprika, the garlic salt, the kosher salt, and the black pepper.
  • In the second bowl, whisk the eggs with 2 tablespoons of water.
  • In the third bowl, combing the bread crumbs with the remaining 1/2 tablespoon of paprika.
  • Dredge the chicken in the flour mixture. Shake off any excess. Then dunk the chicken in the egg mixture. Let any excess egg mixture drain off. Next coat the chicken in the bread crumb mixture. Finally, spray each side of the chicken generously with the cooking spray.
  • Place the chicken in the air-fryer basket and cook at 400F for 14 minutes or until chicken is cooked through, flipping the chicken at the half-way mark.

Note: You can also use chicken breasts; however, you will want to place them in a plastic bag and pound them until they are 1/2-inch thick.

Recipe adapted from – What’s Gaby Cooking: Eat What You Want

Tandoori Chicken & Roasted Vegetables

This dinner was delicous, easy to make, and didn’t take a ton of time. So, it’s great for a weeknight meal. You do have to do some planning ahead so that the chicken marinates overnight but that’s it!

Tandoori Chicken & Roasted Vegetables (makes 4 servings)


  • For the chicken
    • 1/4 cup plain yogurt
    • 2 tablespoons lemon juice
    • 1 teaspoon onion powder
    • 3 garlic cloves, minced
    • 1 teaspoon ground ginger
    • 2 teaspoons garam masala
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper
    • 1/4 teaspoon paprika
    • 8 boneless, skinless chicken thighs
  • For the vegetables
    • 16 ounces baby carrots (get rainbow baby carrots if you can)
    • 1 head cauliflower, cut into florets and bite sized stem pieces
    • 1 tablespoon olive oil
    • 1 teaspoon garam masala
  • For the yogurt sauce
    • 1/4 cup plain yogurt
    • 1 teaspoon lemon juice
    • 1 tablespoon cilantro

To Make It

  • The night before
    • Combine the yogurt, lemon juice, onion powder, minced garlic, ground ginger, garam masala, turmeric, cayenne pepper, and paprika.
    • Place the chicken in a container with a lid. Add the marinade. Toss to fully coat chicken. Refrigerate overnight.
  • When ready to cook
    • Preheat oven to 425 degrees farenehit.
    • Prepare a large baking sheet by covering with foil or spraying with nonstick cooking spray.
    • Toss the vegetables with olive oil and garam masala.
    • Spread vegetables evenly on the pan leaving space in the middle for the chicken.
    • Remove the chicken from the marinade and nestle in the middle of the vegetables.
    • Roast for about 30 minutes or until the chicken is cooked through.
    • While the chicken is cooking, prepare the yogurt sauce by combining all ingredients in a small bowl.
    • Divide chicken and vegetables between 4 plates and serve with yogurt sauce. Enjoy!

***Recipe adapted from Skinnytaste: One & Done.