Air-Fried Parmesan Crumbed Chicken Fingers

Instructions

• 1

  Insert the wire rack in the middle position. Set the oven to Air Fry, Super Convection, 175°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

• 2

  Grease the roasting pan and line with baking paper. Sprinkle the parmesan evenly over the paper and shake the pan to level.

• 3

  Once preheated, place the pan in the oven and cook for 10 minutes.

• 4

  Remove the pan from the oven. Adjust the oven to Bake, Convection, 175°C, for 4 minutes and press Start.

• 5

  Carefully slide the paper onto a wire rack and set aside to cool. Meanwhile, wipe out the roasting pan and continue to the next step.

• 6

  Combine the crumbs and 1 teaspoon of the oil and rub together. Spread evenly over the base of the roasting pan.

• 7

  Place the pan in the oven and cook for 4 minutes. Halfway through cooking, stir the crumbs and continue cooking. Meanwhile, prepare the chicken.

• 8

  Cut the chicken into approximately 1cm wide strips. Place the chicken in a bowl and season with salt and pepper. Add the remaining 2 teaspoons oil and stir to coat.

• 9

  Transfer the crumbs to a bowl and wipe the pan clean. Adjust the oven to Air Fry, Super Convection, 175°C, for 17 minutes and press Start.

• 10

  Once cooled, place the parmesan in a food processor bowl and pulse until it resembles fine crumbs.

• 11

  Place the parmesan, breadcrumbs, paprika and salt in a large resealable bag, seal, and shake to combine. Add the chicken, seal, and shake until well coated.

• 12

  Place the chicken in a single layer, in the air fry basket.

• 13

  Move the wire rack to the bottom position and place the roasting pan on the rack to catch any drips during cooking. Place the basket in the top position and cook for 17 minutes.

• 14

  The chicken should be golden and cooked through. If not, cook it a little longer.

• 15

  Transfer the chicken to a serving basket lined with baking paper and serve with mayonnaise and tomato sauce.