Air-Fried Parmesan Crumbed Chicken Fingers

the Breville Test Kitchen

Air-Fried Parmesan Crumbed Chicken Fingers

Name: Air-Fried Parmesan Crumbed Chicken Fingers
Cook time: 900 s
Total time: 2400 s
Yield: Serves 4
Ingredients: Cooking spray; 2 cups (160 g) finely grated parmesan cheese; ½ cup (30 g) panko breadcrumbs; 1 tbsp olive oil - divided; 700 g boneless and skinless chicken thighs - fat trimmed; Coarse salt - to season; Freshly ground black pepper - to season; 1½ tsp smoked paprika; ½ tsp coarse salt; Mayonnaise - to serve; Tomato ketchup - to serve

Melting and toasting the parmesan cheese and then blitzing it, creates a wonderful nutty, crispy coating for these chicken fingers. You can use this coating technique for many other recipes.

the Smart Oven™ Air Fryer XL

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40 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

Cooking spray
2 cups (160 g) finely grated parmesan cheese
½ cup (30 g) panko breadcrumbs
1 tbsp olive oil
divided
700 g boneless and skinless chicken thighs
fat trimmed
Coarse salt
to season
Freshly ground black pepper
to season
1½ tsp smoked paprika
½ tsp coarse salt
Mayonnaise
to serve
Tomato ketchup
to serve

Instructions

1
Insert the wire rack into position 5. 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 6 minutes, enable Rotate Remind and press Start.
5
Carefully slide the paper with the parmesan 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
Move the wire rack to position 4. Place the pan in the oven and cook for 6 minutes. When the Rotate Remind signals, 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 position 8 and place the roasting pan on the rack to catch any drips during cooking. Place the basket in rack position 3 and air fry for 17 minutes.
14
The chicken should be golden and cooked through. If not, air fry a little longer.
15
Serve the chicken fingers with mayonnaise and ketchup.

Air-Fried Parmesan Crumbed Chicken Fingers

Melting and toasting the parmesan cheese and then blitzing it, creates a wonderful nutty, crispy coating for these chicken fingers. You can use this coating technique for many other recipes.

the Smart Oven™ Air Fryer XL

Shop

40 mins total time

15 mins active time

Easy

Serves 4

Ingredients

Measurements:

Cooking spray
2 cups (160 g) finely grated parmesan cheese
½ cup (30 g) panko breadcrumbs
1 tbsp olive oil
divided
700 g boneless and skinless chicken thighs
fat trimmed
Coarse salt
to season
Freshly ground black pepper
to season
1½ tsp smoked paprika
½ tsp coarse salt
Mayonnaise
to serve
Tomato ketchup
to serve

Instructions

Insert the wire rack into position 5. Set the oven to Air Fry, Super Convection, 175°C, for 10 minutes and press Start to preheat. Meanwhile, continue to the next step.

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

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

Remove the pan from the oven. Adjust the oven to Bake, Convection, 175°C, for 6 minutes, enable Rotate Remind and press Start.

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

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

Move the wire rack to position 4. Place the pan in the oven and cook for 6 minutes. When the Rotate Remind signals, stir the crumbs and continue cooking. Meanwhile, prepare the chicken.

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.

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.

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

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.

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

Move the wire rack to position 8 and place the roasting pan on the rack to catch any drips during cooking. Place the basket in rack position 3 and air fry for 17 minutes.

The chicken should be golden and cooked through. If not, air fry a little longer.

Serve the chicken fingers with mayonnaise and ketchup.