Crunchy chicken tenders with spicy mayo
Equipment
Ingrediënten
For the Chicken Tenders:
- 12 chicken tenderloins about 2 pounds
- ½ cup all-purpose flour
- 2 eggs
- 1 cup panko Japanese bread crumbs
- ½ cup finely grated Parmesan
- ¼ cup coarsely chopped flat-leaf parsley
- 2 tsp lemon zest
- Olive oil cooking spray
For the Spicy Mayo:
- ⅓ cup mayonnaise
- ¾ tsp piri piri seasoning see tip below
- 2 tsp lemon juice
For Serving:
- 3 cups mixed salad leaves
- 2 tsp lemon juice
- Lemon wedges
Instructies
For the Chicken Tenders:
- Preheat a 5- or 6-quart air fryer to 350°F for 3 minutes.
- Place flour in a shallow bowl and season with salt and freshly ground black pepper.
- In another shallow bowl, lightly beat the eggs.
- In a third shallow bowl, combine the bread crumbs, Parmesan, parsley, and lemon zest.
- Dust each chicken tender in the flour, shaking off any excess.
- Dip in the beaten eggs and coat with the breadcrumb mixture.
- Ensure that the chicken tenders are evenly coated.
- Spray the crumbed chicken generously with olive oil using a cooking spray.
- Carefully pull out the air fryer pan and basket and place the crumbed chicken tenders in the basket.
- Slide the pan and basket back into the appliance.
- Set the temperature to 350°F and the timer for 8 minutes.
- Cook, turning the chicken tenders halfway through cooking time, or until they are golden and cooked through.
For the Spicy Mayo:
- While the chicken tenders are cooking, prepare the spicy mayo by combining the mayonnaise, piri piri seasoning, and lemon juice in a small bowl.
- Stir well to ensure all ingredients are fully incorporated.
To Serve:
- Toss the mixed salad leaves in a medium bowl with 2 tsp of lemon juice.
- Serve the crunchy chicken tenders with the spicy mayo, salad leaves, and lemon wedges.
Notes / Tips / Wine Advice:
To make your own piri piri seasoning, mix 1½ tsp paprika, 1 tsp crushed dried oregano, 1 tsp ground ginger, 1 tsp ground cardamom, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp black pepper, and cayenne pepper in a bowl. This makes about 2 tbsp of piri piri seasoning.
You can prepare the chicken tenders up to the end of step 2 and refrigerate them for up to 4 hours until needed.
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