Briefly pulse the cornflakes in a blender or food processor, making sure to keep some larger pieces for extra crunch.
Cut the chicken breast into long strips, ensuring they aren't too thick for even cooking.
Place the chicken strips in a bowl. Pour in the kefir, then add the sweet paprika, smoked paprika, garlic powder, salt, and pepper. Mix well to combine.
Let the chicken marinate in the refrigerator for at least 1 hour to tenderize (if you're in a rush, 15 minutes will do).
Beat the eggs in a shallow dish. Dredge each marinated chicken strip in the flour, dip it into the beaten eggs, and firmly coat it with the crushed cornflakes.
Arrange the coated chicken pieces in the basket of your air fryer and drizzle them lightly with olive oil.
Cook the chicken in the air fryer using the 'Bake' function at 180°C (350°F) for 20 minutes.
Switch to the 'Airfryer' function at 180°C (350°F) for an additional 10 minutes until perfectly crispy and golden.
Cook it hands-free.
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