Air-Fried Parmesan Crumbed Chicken Fingers

Instructions

• 1Insert the wire rack into position 5. Select AIR FRY/SUPER CONVECTION/350°F/10 minutes and press START to preheat.
• 2Meanwhile, grease the roasting pan with the cooking spray and line with parchment paper. Sprinkle the parmesan evenly over the paper and shake the pan to level.
• 3Once preheated, place the pan in the oven and toast the parmesan for 10 minutes, or until golden.
• 4Remove the pan from the oven. Carefully slide the paper onto a wire rack and set aside to cool. Wipe out the roasting pan.
• 5Move the wire rack to position 4. Select BAKE/CONVECTION/350°F/6 minutes and enable Rotate Remind. Press START to preheat.
• 6Combine the crumbs and 1 teaspoon of the oil and rub together. Spread evenly over the base of the roasting pan.
• 7Once preheated, place the pan in the oven. When the Rotate Remind signals, stir the crumbs and continue cooking. Meanwhile, prepare the chicken.
• 8Cut the chicken into approximately ½-inch wide strips. Place the chicken in a bowl and season with salt and pepper. Add the remaining oil and stir to coat.
• 9Transfer the crumbs to a bowl and wipe the pan clean.
• 10Once cooled, place the parmesan in a food processor and pulse until it resembles fine crumbs.
• 11Place 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.
• 12Place the chicken in a single layer, in the air fry basket.
• 13Move the wire rack to position 8 and place the roasting pan on the rack to catch any drips during cooking. Select AIR FRY/SUPER CONVECTION/350°F/17 minutes and press START to preheat.
• 14Once preheated, place the basket in rack position 3 and cook for 17 minutes, or until the chicken is golden and cooked through.
• 15Transfer the chicken to a serving basket lined with parchment paper and serve with mayonnaise and ketchup.