Best Gluten Free Air Fryer Paprika Chicken Fillets Recipe
Crispy outside, juicy inside—these gluten-free air fryer paprika chicken fillets are a weeknight winner. Seasoned with smoky paprika and simple spices, they cook fast with minimal oil and maximum flavour. Perfect for meal prep or a quick dinner, they’re allergy-friendly, protein-packed, and irresistibly golden every single time.
Ingredients
- 250 g of brown basmati wholegrain rice
- ½ teaspoon of black pepper ground
- ½ teaspoon of ginger root ground
- 1 tablespoon of lemon juice
- 1 tablespoon of paprika Hungarian ground
- 1 teaspoon of sea salt
- 2 tablespoons of olive oil
- A pinch of ground parsley optional
Instructions
Stage 1 – Making the Paprika Paste
- Add the paprika, ginger, black pepper and sea salt into a bowl and mix the ingredients together.
- Add the lemon juice in gradual increments to the bowl and make sure it is thoroughly mixed in with the rest of the ingredients. Do the same with 1 tablespoon of olive oil. The combination of these ingredients mixed together makes the paprika paste.
Stage 2 – the Chicken
- Place the chicken in the bowl and make sure to coat each fillet in the paste as evenly as you can.
- Add the last 1 tablespoon of olive oil to the air fryer.
- Transfer each of the coated chicken fillets into the air fryer.
- Fry the chicken fillets for 20 minutes.
Stage 3 – the Rice
- At the same time you put on the chicken fillets, boil the rice in a pot of water for 20 minutes.
- Serve the rice with the now ready chicken. Add a pinch of parsley over your meal if you want to. Enjoy!