Prep time: 20 minutes,

cook time: 30 minutes,

Serves 3

 

Ingredients:

2 (170 g) boneless, skinless chicken breasts, pounded into 1¼-cm thickness and cut into tenders

70 g plain flour 180 g panko breadcrumbs

60 g Parmesan cheese, finely grated

2 large eggs

What you’ll need from the store cupboard:

1½ tsps. Worcestershire sauce, divided

175 ml buttermilk

½ tsp. smoked paprika, divided

Salt and ground black pepper, as required

 

Instructions:

Preheat the Air fryer to 200 ºC and grease an Air fryer basket. Mix buttermilk, ¾ tsp. of Worcestershire sauce, ¼ tsp. of paprika, salt, and black pepper in a bowl.

Combine the flour, remaining paprika, salt, and black pepper in another bowl. Whisk the egg and remaining Worcestershire sauce in a third bowl.

Mix the panko breadcrumbs and Parmesan cheese in a fourth bowl. Put the chicken tenders into the buttermilk mixture and refrigerate overnight.

Remove the chicken tenders from the buttermilk mixture and dredge into the flour mixture. Dip into the egg and coat with the breadcrumb mixture.

Arrange half of the chicken tenders into the Air Fryer basket and air fry for about 15 minutes, flipping once in between.

Repeat with the remaining mixture and dish out to serve hot.

Nutrition Facts Per Serving: Calories: 537, Fat: 15.5g, Carbohydrates: 50.1g, Sugar: 4.8g, Protein: 48.2g, Sodium: 597mg