Air-Fried Parmesan Crumbed Chicken Fingers

Instructions

• 1

  Insert the wire rack into position 5. Select AIR FRY/SUPER CONVECTION/350°F/10 minutes and press START to preheat.

• 2

  Meanwhile, 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.

• 3

  Once preheated, place the pan in the oven and toast the parmesan for 10 minutes, or until golden.

• 4

  Remove the pan from the oven. Carefully slide the paper onto a wire rack and set aside to cool. Wipe out the roasting pan.

• 5

  Move the wire rack to position 4. Select BAKE/CONVECTION/350°F/6 minutes and enable Rotate Remind. Press START to preheat.

• 6

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

• 7

  Once preheated, place the pan in the oven. When the Rotate Remind signals, stir the crumbs and continue cooking. Meanwhile, prepare the chicken.

• 8

  Cut 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.

• 9

  Transfer the crumbs to a bowl and wipe the pan clean.

• 10

  Once cooled, place the parmesan in a food processor 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. Select AIR FRY/SUPER CONVECTION/350°F/17 minutes and press START to preheat.

• 14

  Once preheated, place the basket in rack position 3 and cook for 17 minutes, or until the chicken is golden and cooked through.

• 15

  Transfer the chicken to a serving basket lined with parchment paper and serve with mayonnaise and ketchup.