Ingredients
Egg wash:
- ½ cup milk
- 1 egg
- 1 tablespoon hot pepper sauce
Dry Mix:
- ½ cup flour
- ½ cup tapioca starch
- 1 ½ teaspoons seasoned salt
- 1 teaspoon garlic granules
- ½ teaspoon ground cumin
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- cooking spray
Sauce:
- ¼ cup plain Greek yogurt
- 3 tablespoons sweet chili sauce
- 1 teaspoon hot sauce
Directions
-
Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer’s instructions.
-
Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
-
Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
-
Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.
