Preheat your airfryer to 200°C.

• Pat the chicken dry with a paper towel.
• Place the cornflakes onto a large chopping board and layer a sheet of parchment paper over the top of them. Crush/roll over the parchment paper until a coarse breadcrumb texture is achieved.
• Add the flour to a plate (season with salt), whisk the eggs onto a second plate and on the third plate, combine the seasoning (onion powder, garlic powder and paprika) with the crushed cornflakes.
• Coat the chicken in the flour, then the egg, then the cornflake mix. Set aside onto a baking tray.
• Once every strip is breaded, spray with oil and add to your air fryer. Depending on how big your airfryer is, you might need to fry in batches. For maximum crispiness, don’t overlap the chicken. Cook for 5 minutes then rotate and cook for another 5 minutes.
• Season generously with flakey salt & enjoy! I served mine with a honey & mustard mayo dip. Just add around a 1 tsp of each to a healthy dollop of mayonnaise and stir to combine.
• Note: Depending on the size of your goujon, increase or decrease the cook time.