Air Fryer Chicken Parmigiana Tenders

How to make  Air Fryer Chicken Parmigiana Tenders

Prep Time:  10 minutes        |        Cook Time: 12 minutes        |        Serves: 4

Ingredients

• 400 g Broad Oak Farms chicken breast, sliced into 2 - 3cm thick tenders
• 2 cups Kellogg's gluten free corn flakes, crushed
• 1 Lodge Farms egg
• ¼ cup Farmdale full cream milk  
• 1 cup Remano passata
• ½ cup Westacre Dairy tasty shredded cheese  
• 1 tsp Stonemill garlic powder
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste
• The Olive Tree extra virgin olive oil spray

Method

1. Preheat air fryer to 190°C.
2. Whisk the egg and milk together in a bowl.
3. In a separate bowl, combine crushed corn flakes, garlic powder, salt and pepper to taste.
4. Dip each chicken tender in the egg mixture, then into the crumb mixture, pressing to adhere.
5. Place tenders in a single layer in the air fryer basket and spray lightly with olive oil.
6. Air fry for 8 minutes, then top each tender with a spoonful of passata and shredded cheese.
7. Return to the air fryer and cook for another 3–4 minutes, or until cheese is melted and chicken is cooked through.
8. Serve warm.

Tip

• Use finely crushed corn flakes for better adhesion, then sprinkle a little extra on top for a crunchy finish.
• Sprinkle extra parmesan or herbs on top for flavour and presentation.