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.
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.