Credits To @donaldo_cooks

Ingredients

Chicken and Lemon Pepper Sauce

• 1.5 – 2 lbs chicken thighs (4 thighs)
• 1/2 cup flour
• 1 extra large egg, or 2 regular eggs
• 3 cups crushed corn flakes
• 2 tbsp butter
• 1/2 lemon
• 1/4 cup soy sauce
• Black pepper
• 1 tbsp honey

Cucumber Salad

• 1 cucumber
• 1/2 red onion
• 2 tbsp olive oil
• 1/4 cup white balsamic vinegar
• Drizzle of honey (optional)
• Heaping spoonful chile crunch (optional)

Instructions

1. Make the cucumber salad. Thinly slice your cucumber and red onion. Add to a container with a lid, then add olive oil, white balsamic vinegar, salt, pepper, and honey and chile crunch (if using). Close lid and shake well. Set aside to pickle.
2. Air fry your chicken. Set up your dredging station, with flour, then egg, then crushed corn flakes in three shallow dishes. Take each thigh and dredge it in in the flour, then egg, then corn flakes. Air fry at 390 for 16 minutes, flipping halfway through.
3. Prepare your lemon pepper sauce. As the chicken cooks, add butter, lemon, soy sauce, black pepper, and honey to a skillet (not a saucepan, since you need enough room to toss each thigh in the sauce) . Heat and mix until thickened and sticky. Serve warm or it will get too solid to coat the chicken.
4. Coat the chicken in your sauce. Once the chicken is done, coat each thigh in the sauce by laying flat in the pan then flipping. Enjoy topped with the cucumber salad!

Natalie’s Notes

Made 10/12. The recipe didn’t have any measurements, so I guessed on the sauce. It was strange – soy sauce with lemon and butter? It also made crusted chicken soggy because the corn flakes soaked it up. Next time, I’ll let the sauce thicken up more, or honestly omit the sauce entirely.

Served with the salad on top, and also served rolled up in a tortilla with a spread of cream cheese and chives (yum!). Recipe calls for it to be served on a baguette sandwich with a drizzle of sour cream and chives.