Imported from TikTok
Garlic and Parmesan Crispy Tenders
Crispy chicken tenders prepared without frying, with a marinade made from light mayonnaise, garlic and soy sauce, then coated in panko and Parmesan. They are cooked in the Air Fryer until the coating is nicely golden brown.
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Ingredients
- 400 g Chicken mini fillets
- 2 Eggs
- 20 g Extra-light mayonnaise
- 2 Fresh garlic (Large cloves, grated)
- 8 g Soy sauce
- Pepper for the coating (To taste)
- 70 g Panko
- 40 g Grated Parmesan
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt for the breading (To taste)
- Pepper for the breading (To taste)
- Cooking oil spray (Light spray before cooking)
Steps
- 1
In a bowl, mix the eggs, extra-light mayonnaise, grated fresh garlic, soy sauce and pepper until you have a smooth coating mixture.
- 2
Add the 400 g of chicken mini fillets to the coating mixture and toss to coat each piece well.
- 3
In another bowl, mix the panko, grated Parmesan, garlic powder, onion powder, salt and pepper.
- 4
Coat each piece of chicken in the breading mixture. Press the breading firmly onto each piece so that it adheres all over.
- 5
Lightly spray the tenders with oil.
- 6
Cook the tenders in a preheated Air Fryer at 190 °C for 10 to 12 minutes.
- 7
Turn the tenders halfway through cooking, then continue cooking until the indicated time is complete.
- 8
Serve the tenders. They can be dipped in Sauce Ta Diète 33's orange miso sauce as a suggested accompaniment.
Notes
The recipe makes approximately 9 tenders, or 3 servings of 3 tenders each. The stated nutritional values vary depending on the size of the chicken fillets. The recipe does not provide instructions for preparing the orange miso sauce. A comment indicates that oven cooking is possible at 210 °C using convection heat for approximately 15 to 18 minutes, turning halfway through; this variation comes from a comment and not from the main recipe.
Nutrition per serving
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