Directions
- 1Cut 2 chicken breasts into 10 strips.
- 2Season the chicken with 1 tsp salt, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp chilli powder, and 1/2 tsp cayenne pepper.
- 3Mix the seasoned chicken and set it aside.
- 4On a plate, add 70g cornflakes, 15g grated parmesan, parsley flakes, and a dash of the same seasonings used before (salt, garlic powder, smoked paprika, chilli powder, cayenne pepper).
- 5Crush the mixture into small pieces.
- 6Dip each piece of chicken in 40g plain flour.
- 7Then dip the floured chicken in whisked egg.
- 8Coat the chicken in the crushed cornflakes mixture.
- 9Spray the coated chicken tenders with light cooking oil spray.
- 10Air fry for 16-18 minutes at 200°C (400°F), flipping halfway, or oven bake for 20-25 minutes at 200°C (400°F), flipping halfway.
- 11For the garlic parm coating, add 20g light butter to a pan on low heat.
- 12Add 10g minced garlic and 40g light sweet chilli sauce to the pan.
- 13Add 15g grated parmesan and dried parsley to the pan.
- 14Mix until everything is melted.
- 15Once the sauce is melted, coat each piece of chicken evenly in the garlic parm sauce.
Ingredients
- 2 Chicken Breasts
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Tsp Smoked Paprika
- 1 Tsp Chilli Powder
- 0.5 Tsp Cayenne Pepper
- 70 g Cornflakes
- 15 g Grated Parmesan
- Parsley Flakes
- 40 g Plain Flour
- 1 Large Egg
- 20 g Light Butter
- 10 g Minced Garlic
- 40 g Light Sweet Chilli Sauce
- 15 g Grated Parmesan
- Dried Parsley
- Light Cooking Oil Spray
Equipment
PlateBowlAir FryerPanSpatulaBrush
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