Air Fryer Recipe
Lemon and Herb Infused Air Fryer Chicken Tenders
Lemon and herb chicken tenders are a delightful dish where the lemon zest shines, providing a fragrant and sharp contrast to the crispy crumb. The air fryer is perfect for this recipe, as it quickly crisps the coating while keeping the chicken juicy.
Ingredients
- 500g chicken mini fillets or boneless skinless chicken breast cut into 2cm-wide strips
- 1 unwaxed lemon, finely zested, plus 1 tbsp juice
- 2 tbsp olive oil, divided
- 1 tbsp Greek yoghurt or natural yoghurt
- 1 tsp Dijon mustard
- 1 large garlic clove, finely grated
- 1 tsp dried oregano
- 1 tsp dried parsley, or 1 tbsp finely chopped fresh parsley
- ½ tsp dried thyme
- ½ tsp fine sea salt
- ¼ tsp freshly ground black pepper
- 70g panko breadcrumbs
- 25g finely grated Parmesan
- 25g plain flour
- 1 medium egg, beaten
- Olive oil spray, or 1 tbsp olive oil brushed very lightly over the crumb
- To serve: lemon wedges, chopped parsley, garlic yoghurt or a simple salad
Method
- Pat the chicken very dry with kitchen paper.
- Mix chicken with lemon zest, lemon juice, 1 tbsp olive oil, yoghurt, mustard, garlic, oregano, parsley, thyme, salt, and pepper until coated. Leave for 15–25 minutes at room temperature.
- Put flour in one shallow bowl, beaten egg in a second, and panko with Parmesan in a third.
- Drizzle remaining 1 tbsp olive oil into panko and rub through with fingertips.
- Lift chicken from marinade, shake off excess, coat in flour, dip in egg, then press into panko mixture.
- Preheat air fryer to 190°C for 3 minutes if needed.
- Arrange tenders in a single layer with gaps; cook in batches if necessary.
- Mist tops lightly with oil spray.
- Air fry at 190°C for 6 minutes, turn tenders, spray or brush pale areas with oil, then cook for another 4–6 minutes until golden and cooked through.
- Check thickest tender with a thermometer; it should read 74°C.
- Rest on a rack or clean plate for 3 minutes before serving.
Nutrition
Calories: 250
