Air Fryer Recipe
Crispy Halloumi-Crusted Chicken Fillets
Halloumi's robust texture makes it an excellent choice for a crust, offering a satisfying contrast to the juicy chicken inside. The air fryer is ideal here, as it quickly dries the cheese surface while browning the halloumi's fat, ensuring the chicken remains moist.
Ingredients
- 2 large skinless chicken breast fillets, about 450–500g total
- 225g halloumi, coarsely grated and patted dry
- 35g panko breadcrumbs
- 1 medium egg
- 1 tbsp plain flour
- 1 tsp Dijon mustard
- 1 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic granules
- Finely grated zest of ½ lemon
- 1 tbsp chopped flat-leaf parsley
- 1 tbsp olive oil, plus a little extra for the basket or liner
- Freshly ground black pepper
Method
- Slice each chicken breast horizontally to make two thinner fillets, then bash the thicker end until each piece is about 1.5cm thick.
- Pat the chicken dry with kitchen paper and season with black pepper.
- Put the grated halloumi in a clean tea towel and squeeze gently to remove surface brine.
- Mix halloumi with panko, smoked paprika, oregano, garlic granules, lemon zest, parsley, and olive oil.
- In one shallow bowl, mix flour with a pinch of pepper. In a second bowl, beat the egg with Dijon mustard.
- Coat each chicken fillet lightly in flour, tap off excess, dip into egg mixture, then press into halloumi crumb on both sides.
- Rest the coated fillets on a plate for 8–10 minutes while the air fryer preheats to 190°C.
- Lightly oil the basket or place in a perforated liner. Lay in the fillets with at least 1cm space around each piece.
- Air fry at 190°C for 8 minutes, then turn with tongs or a thin fish slice. Spray or brush any dry-looking patches with oil.
- Cook for a further 5–7 minutes, until the crust is deep golden and the thickest part of the chicken reaches 74°C.
- Rest for 3 minutes before slicing or serving.
Nutrition
Calories: 250
