Lemon pepper chicken that’s crispy with honey

Ingredients

Air-Fried Chicken Thigh

• 1 chicken thigh (3 oz)
• Flour, for dredging
• 1 egg, beaten
• Crushed corn flakes, for coating
• 0-calorie oil spray

Lemon Pepper Sauce

• Light butter
• Lemon juice
• Soy sauce
• Black pepper
• Honey

Cucumber Salad

• Cucumber, sliced
• Red onion, thinly sliced
• Salt & pepper, to taste
• Olive oil
• White balsamic vinegar
• Honey
• (Optional) Chile crunch

Spread

• Light sour cream
• Fresh chives, finely chopped

Bread

• 1 ciabatta baguette

Instructions

Air-Fried Chicken Thigh

1. Dredge the chicken thigh in flour, then dip in beaten egg, and coat with crushed corn flakes.
2. Spray with 0-calorie oil spray and place in an air fryer at 385°F for 16 minutes, flipping halfway through.
3. Cook until the internal temperature reaches 165°F.

Lemon Pepper Sauce

1. In a pan, add light butter, lemon juice, soy sauce, black pepper, and honey.
2. Heat and mix until the sauce thickens and becomes sticky.
3. Serve warm to keep it from solidifying.

Cucumber Salad

1. In a container, combine cucumber, red onion, salt, pepper, olive oil, white balsamic vinegar, and honey (add chile crunch if desired).
2. Close the lid and shake well.

Spread

1. Mix light sour cream with fresh chives.

Assembly

1. Toast the ciabatta baguette if desired.
2. Spread the sour cream and chive mixture on the bread.
3. Add the crispy lemon pepper chicken, cucumber salad, and drizzle with lemon pepper sauce.