Air Fryer Chicken Parmigiana Tenders

Name: Air Fryer Chicken Parmigiana Tenders
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Italian
Ingredients: 400 g Chicken Breast (400 g Broad Oak Farms chicken breast, sliced into 2–3 cm thick tenders); 2 cup Corn Flakes (2 cups Kellogg's gluten free corn flakes, crushed); 1 piece Egg (1 Lodge Farms egg); ¼ cup Whole Milk (¼ cup Farmdale full cream milk); 1 cup Tomato Purée (1 cup Remano passata); ½ cup Cheddar Cheese (½ cup Westacre Dairy tasty shredded cheese); 1 tsp Garlic Powder (1 tsp Stonemill garlic powder); ¼ tsp Table Salt (¼ tsp Stonemill salt); 0 pieces Black Pepper (Stonemill pepper, to taste); 0 pieces Extra Virgin Olive Oil (The Olive Tree extra virgin olive oil spray)

Chicken tenders coated in crushed gluten-free corn flakes, air-fried, then topped with tomato passata and melted cheese for a quick Parmigiana-style main.

22 minItalian

Servings4

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Gluten Free

Steps

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