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Air Fryer Chicken Parmigiana Tenders

Recipe

Serves: 4 | Prep time: 10 minutes | Cooking time: 12 minutes

Ingredients

  • 400g Ashfields Chicken Breast Mini Fillets
  • 60g Harvest Morn Corn Flakes, crushed
  • 1 Egg
  • 60ml Whole Milk
  • 240g Cucina Passata
  • 60g Emporium Mature Cheddar, grated
  • 1 tsp Garlic Granules
  • ¼ tsp Salt
  • Black Pepper, to taste
  • Olive Oil Spray

Method

  1. Preheat air fryer to 190°C.
  2. Whisk the egg and milk together in a bowl.
  3. In a separate bowl, combine crushed corn flakes, garlic powder, salt and pepper to taste.
  4. Dip each chicken tender in the egg mixture, then into the crumb mixture, pressing to adhere.
  5. Place tenders in a single layer in the air fryer basket and spray lightly with olive oil.
  6. Air fry for 8 minutes, then top each tender with a spoonful of passata and shredded cheese.
  7. Return to the air fryer and cook for another 3–4 minutes, or until cheese is melted and chicken is cooked through.

Tip

  • Use finely crushed corn flakes for better adhesion, then sprinkle a little extra on top for a crunchy finish.
  • Sprinkle extra parmesan or herbs on top for flavour and presentation.