Air Fryer
Garlic Parmesan Chicken Tenders
Crisp panko chicken tenders tossed in garlic butter and parmesan, ready in twelve minutes in the air fryer. No deep frying and no soggy crumb.
Ingredients
- 600g chicken breast, cut into finger-width strips
- 3 tbsp plain flour
- 1 tsp fine salt
- 1/2 tsp black pepper
- 2 eggs, beaten
- 100g panko breadcrumbs
- 40g parmesan, finely grated, plus extra to serve
- 40g butter
- 3 garlic cloves, finely grated
- Small handful parsley, chopped
Method
- Set up. Line up three bowls: flour seasoned with the salt and pepper, the beaten eggs, and the panko mixed with half the parmesan.
- Coat. Take each chicken strip through flour, then egg, then panko, pressing the crumbs on firmly so they hold.
- Air fry. Arrange in a single layer with space between each strip and cook at 200°C (390°F) for 12 minutes, turning once at 6 minutes.
- Garlic butter. Melt the butter with the grated garlic in a small pan over low heat for 1 minute, until fragrant but not coloured.
- Toss and serve. Toss the hot tenders through the garlic butter, then scatter with the remaining parmesan and the parsley.
Notes
- Press the panko on firmly. Loose crumbs blow off in the air fryer and leave bald patches.
- Do not crowd the basket - 600g is two batches in a typical 4-5 litre air fryer.
- Grate the garlic rather than chopping it, so it melts into the butter instead of catching.
- Air fryer models vary. Treat the times as a guide, go by colour and crispness, and adjust the seasoning to your taste.
Watch it
More Air Fryer Chicken
Air fryer models vary in power and basket size, so treat the times here as a guide — go by colour and crispness rather than the clock, and adjust the seasoning and glaze to your taste.
Recipe source: Standard breaded air-fryer tender method corroborated across published recipes: chicken strips dredged flour-egg-panko, cooked at 200°C (390°F) for 10-12 minutes turning once, then tossed in melted garlic butter and grated parmesan.