Southern Crumbed Chicken & Chipotle Mayo

• Meanwhile, in a small bowl, combine the mayonnaise, mild chipotle sauce
and the honey.
• Place chicken breast between two sheets of baking paper. Pound chicken
with a meat mallet or rolling pin until they are an even thickness, about 1cm.
• In a shallow bowl, combine the plain flour and a pinch of salt. In a 
second shallow bowl, whisk the egg. In a third shallow bowl, place panko
breadcrumbs, All-American spice blend and olive oil (2 tbsp for 2 people / 
1/4 cup for 4 people).
• Dip chicken into the flour to coat, then into the egg and finally into the 
breadcrumb mixture. Set aside on a plate. 

• Set air fryer to 200°C. Place crumbed chicken into the air fryer basket and 
cook, turning halfway, until golden and cooked through (when no longer 
pink inside), 12-15 minutes. 

TIP: No air fryer? Heat a large frying pan over medium-high heat with enough olive oil to coat the base. Cook crumbed chicken in batches until golden and 
cooked through, 2-4 minutes each side. Transfer to a paper-towel lined plate.