Crispy Garlic and Parmesan Chicken Tenders

Ingredients

• 400 g Mini chicken fillets
• 2 Eggs
• 20 g Extra-light mayonnaise
• 2 Fresh garlic (Large cloves, grated)
• 8 g Soy sauce
• Pepper (To taste, for the coating)
• 70 g Panko (Japanese breadcrumbs)
• 40 g Grated Parmesan
• 1 c. à café Garlic powder
• 1 c. à café Onion powder
• Salt (To taste, for the breading)
• Pepper (To taste, for the breading)
• Oil spray (A light spray before cooking (olive oil in the transcript))
• Orange miso sauce (For dipping, optional; sauce mentioned by the source, recipe not provided)

Steps

1. 1

   Crack the eggs into a bowl. Add the extra-light mayonnaise, grated fresh garlic, soy sauce, and pepper, then mix.

2. 2

   Add the mini chicken fillets to the mixture and coat them well. Set aside while preparing the breading.

3. 3

   In another bowl, mix the panko, grated Parmesan, garlic powder, onion powder, salt, and pepper.

4. 4

   Coat each piece of chicken in the breading, pressing so it adheres to the entire surface.

5. 5

   Arrange the breaded tenders in the air fryer basket, leaving space between them. Spray lightly with oil.

6. 6

   Cook in the air fryer at 190 °C for 10 to 12 minutes, turning the tenders halfway through cooking.

7. 7

   Serve the tenders, optionally with orange miso sauce for dipping.

Notes

The description indicates 9 tenders and servings of 3 (3 servings total). The transcript gives approximately 200 °C for 12 minutes, but the recipe description specifies 190 °C for 10 to 12 minutes; the latter instruction is retained. The oil spray is described as light, with no measured quantity. The orange miso sauce is a serving suggestion, and its ingredients are not provided.

Nutrition per serving

• main course
• chicken
• air fryer
• no deep-frying
• crispy
• garlic
• Parmesan