Imported from Instagram

Crispy Garlic and Parmesan Chicken Tenders
Crispy chicken tenders prepared without deep-frying, with a tender coating made from mayonnaise, garlic, and soy sauce, followed by a flavorful panko and Parmesan breadcrumb coating. They are cooked in the AirFryer until golden on the outside and tender on the inside.
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Ingredients
- 400 g Chicken tenderloins (Approximately 9 pieces)
- 2 Eggs
- 20 g Extra-light mayonnaise (The transcript mentions skyr as a possible alternative.)
- 2 gousses Fresh garlic (Large cloves, grated)
- 8 g Soy sauce
- Pepper (In the coating, to taste)
- 70 g Panko (Japanese breadcrumbs)
- 40 g Grated Parmesan
- 1 tsp Garlic powder
- 1 tsp Onion powder
- Salt (To taste, in the breading)
- Pepper (To taste, in the breading)
- Spray oil (Light spray before cooking)
- Miso orange sauce (Optional, for dipping the tenders when serving)
Steps
- 1
Crack the eggs into a bowl. Add the extra-light mayonnaise, grated fresh garlic, soy sauce, and pepper, then mix until you have a smooth coating.
- 2
Add the chicken tenderloins to the wet mixture and coat them thoroughly on all sides.
- 3
In another bowl, combine the panko, grated Parmesan, garlic powder, onion powder, salt, and pepper.
- 4
Coat each piece of chicken in the breading. Press firmly so that the breading adheres all over.
- 5
Arrange the breaded tenders in the AirFryer basket, leaving enough space between them.
- 6
Lightly spray the tenders with oil.
- 7
Cook in the AirFryer at 190 °C for 10 to 12 minutes, turning the tenders halfway through cooking.
- 8
Serve the tenders while crisp, optionally accompanied by miso orange sauce for dipping.
Notes
The transcript mentions cooking at 200 °C for approximately 12 minutes, but the written description, which takes priority, indicates 190 °C for 10 to 12 minutes. The published nutritional values are approximate and vary depending on the size of the chicken tenderloins. The miso orange sauce is a suggested accompaniment, and its recipe is not provided.
Nutrition per serving
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