2tablespoons(8 teaspoons) fresh thyme for egg coating| finely chopped
½cupgrated parmesan cheese
3tablespoons(12 teaspoons) fresh thyme for crumb coating| finely chopped
Place chicken tenders in a zip lock bag with enough plain flour to coat.
Zip the bag shut and shake to cover the tenders completely with flour.You could also use a container with a tight lid. The shake method saves your fingers getting messy.
In a medium bowl mix egg coating ingredients, whisking well with a fork.
Mix the crumb coating in a large bowl until evenly combined. (I use shallower bowls than mixing bowls as it makes crumbing and coating easier.)
Using a fork remove a chicken tender from the zip lock bag, shaking excess flour off.Coat the chicken thoroughly in the egg coating. Let any excess coating drip from the tender.
Place the chicken tender in the crumb coating. Using your hands cover the tender completely in the mixture, pressing the coating on.Place coated chicken on a plate while you crumb the rest of the chicken.
Place crumbed chicken in the air fryer basket, leaving space around each piece.Cook at 190°C (374°F) for 4-6 minutes.Time will vary depending on the size and thickness of the tenders you use.
After 4-6 minutes turn the chicken over and cook a further 4-6 minutes.All up cooking time should be around 8-12 minutes total.Cooking time will depend on the size and thickness of the chicken pieces you are using.
Remove from the air fryer and place chicken tenders on a wire rack while cooking the remaining chicken.Chicken can be kept warm in the oven on a low temperature.
Place crumbed chicken tenders on the lined tray, leaving space between each piece of chicken.
Place chicken tenders in the oven on a middle shelf. Bake for 15 minutes.
After 15 minutes turn the chicken tenders over and bake a further 10-15 minutes until cooked.
GENERAL COOK’S NOTESAll oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
1 teaspoon equals 5ml
1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
1 cup equals 250ml (Nth America use 237ml)
4 teaspoons equals 1 tablespoon
I use the below unless specified in my recipes;
Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY