Hash Brown Crusted Chicken

Thaw shredded hash browns if frozen. Place them in a clean kitchen towel and squeeze out as much liquid as possible to ensure a crispy crust.

In a shallow bowl, combine the dried hash browns, shredded mozzarella, and grated parmesan cheese. Mix well and set aside.

Prepare the dredging stations. In a second shallow bowl, add the all-purpose flour. Season it with half of the paprika, garlic powder, onion powder, black pepper, and salt, then whisk to combine.

In a third shallow bowl, crack the eggs. Add the creole mustard and the remaining half of the seasonings (paprika, garlic powder, onion powder, black pepper, salt). Whisk until well combined.

Take a thin-sliced chicken breast and dredge it in the seasoned flour, making sure to coat both sides and shake off any excess.

Dip the floured chicken into the seasoned egg wash, allowing excess to drip off.

Firmly press the chicken into the hash brown and cheese mixture, ensuring a thick, even coating on both sides.

Place the coated chicken pieces in a single layer in your air fryer basket.

Lightly spray the tops of the chicken with cooking spray or drizzle with oil.

Air fry at 400°F (200°C) for 12-15 minutes.

Carefully flip the chicken pieces.

Continue to air fry for another 10-12 minutes, or until the crust is golden brown and crispy, and the chicken is cooked through.

Remove the chicken from the air fryer, sprinkle with flaky sea salt to taste, and serve hot.