INGREDIENTS

2 eggs, beaten
1 cup (125g, 4oz) gluten-free breadcrumbs
½ cup (60g, 2oz) gluten-free panko breadcrumbs
1 tsp garlic powder
1 tbsp dried parsley
1 tsp paprika
½ tsp salt
500g (1lb) chicken tenders
3 tbsps olive oil
Steamed rice and green vegetables to serve

METHOD

Place eggs in a shallow dish.

Whisk breadcrumbs, garlic powder, dried parsley, paprika and salt together in a large mixing bowl.

Dip chicken tenders first into beaten eggs, then into breadcrumb mixture, pressing on all sides to coat evenly. Shake off any excess breadcrumbs then place chicken on a plate. Drizzle olive oil over the chicken.

Grease air fryer basket and preheat air fryer to 200°C (400°F).

Place chicken pieces in one layer in the air fryer, taking care not to overcrowd the basket. Work in batches or use a double-layer accessory, if necessary. Cook for 10 minutes, flipping halfway through until golden brown. 

Serve with steamed rice and green vegetables, if desired.

Serves 4

Prep + Cook time: 45 mins

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